02F — Eggs, meat, fish or other PHF served raw or undercooked
This is raw or undercooked animal food (rare burgers, soft eggs, raw fish, etc.) reaching the guest without the proper consumer advisory. NYC lets a customer order food cooked less, but only when the menu carries the required raw/undercooked warning. Without that advisory, the food must reach its full minimum cook temperature. The inspector checks both what is being served and whether your menu has the advisory. It surfaces as a Critical violation, cited around 8 points.
What the inspector looks for
Watch for eggs, meat, fish, or shellfish sent out raw or undercooked. Unless the customer specifically ordered it that way and was given the menu advisory, it must hit its cook temp. Runny/rare with no advisory = flag it.
Points & grade impact
Cited at 8 points — Cited at 8 (condition IV). Open Data CRITICAL FLAG = Critical. NYC adds every cited violation’s points into one inspection score: 0–13 = A, 14–27 = B, 28+ = C.
How to fix it
Cook the food to the required minimum internal temperature for its type unless the customer specifically ordered it cooked less and was given the required advisory.
How to prevent it
Post and follow NYC minimum cook temperatures; use a consumer advisory for any raw/undercooked menu items; verify temperatures with a calibrated thermometer.
- ✓Print the consumer advisory on the menu for every raw or undercooked item (the asterisk/footnote warning).
- ✓Cook to full NYC minimums by default; only go lower on a specific customer request that is covered by the advisory.
- ✓Verify every cooked-to-order temperature with a calibrated probe.
- ✓Train servers to flag undercooked orders so the kitchen treats them as intentional, not an error.
Reference: Health Code §81.09(c)(8)
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Run a free self-auditMore Food Temperature & Time (TCS) violations
- 02AFood requiring cooking not cooked to required minimum temperature
- 02BHot TCS food not held at or above 140°F
- 02CCooked/refrigerated PHF not reheated to 165°F within 2 hours
- 02DPre-cooked commercially processed PHF not heated to 140°F within 2 hours
- 02EWhole frozen poultry cooked frozen or partially thawed
- 02GCold TCS food not held at or below 41°F