Two Boots West Village

What the inspector found on May 14, 2026

• 🧼

  A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.

  No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.

  Critical
• 🔀

  Raw and ready-to-eat foods were not kept separate, risking contamination.

  Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

  Critical
• 📦

  Food was not stored, covered, labeled, or dated properly.

  Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

  Critical
• 📌

  A general health-code issue noted during the inspection.

  Hot TCS food item not held at or above 140 °F.

  Critical
• 🌡️

  Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.

  Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.

  Critical
• 🔀

  Raw and ready-to-eat foods were not kept separate, risking contamination.

  Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.

  Critical

Inspection history