Aller au contenu
Chargement de la carte…

BROOKLYN BREAD

412 COURT STREET, Brooklyn, NY 11231 · Restaurant (American)

Résumé des inspections

BROOKLYN BREAD a été inspecté 9 fois par NYC Department of Health and Mental Hygiene (DOHMH) depuis le 4 janvier 2024. La dernière inspection, le 26 août 2026, a relevé 5 infractions.

Aucune des 9 inspections au dossier n’a été exempte d’infractions. Au cours des 12 derniers mois, il y a eu 3 inspections et 21 infractions relevées. Les constats à risque élevé ici concernent : Contrôle de la température des aliments, Ravageurs et Nettoyage et désinfection.

Le nombre d'infractions par inspection est resté à peu près le même au fil du temps.

Ce que signifient ces constats

Chaque autorité sanitaire formule ses infractions différemment; nous les regroupons donc selon leur importance pour la salubrité des aliments. Les constats à risque élevé sont ceux que les inspecteurs jugent critiques, car ils peuvent directement rendre quelqu'un malade.

  • Contrôle de la température des alimentsRisque élevé

    Les bactéries se multiplient le plus rapidement entre environ 4 °C et 60 °C. Les inspecteurs vérifient que les aliments froids restent froids, que les aliments chauds restent chauds, que les aliments cuits sont refroidis rapidement et que le personnel dispose de thermomètres précis. Les problèmes de température sont l'une des causes les plus fréquentes d'intoxication alimentaire; ils sont donc considérés comme critiques.

    Relevé 10 fois dans 5 inspections distinctes, la plus récente le 26 août 2026. Par exemple : Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.

  • RavageursRisque élevé

    Signes de souris, de rats, de coquerelles ou de mouches, ou ouvertures et encombrement qui leur permettent d'entrer ou de se cacher. Les ravageurs transportent des bactéries et peuvent contaminer les aliments et les surfaces; toute activité est donc prise au sérieux et entraîne habituellement une visite de suivi.

    Relevé 9 fois dans 4 inspections distinctes, la plus récente le 26 août 2026. Par exemple : Live animal other than fish in tank or service animal present in facility’s food or non-food area.

  • Nettoyage et désinfectionRisque élevé

    Tout ce qui touche les aliments, comme les planches à découper, la vaisselle et les ustensiles, doit être lavé, rincé et désinfecté. Les inspecteurs vérifient la température du lave-vaisselle, la concentration du désinfectant et l'entreposage des linges. Une mauvaise désinfection laisse les bactéries survivre d'une utilisation à l'autre.

    Relevé 6 fois dans 4 inspections distinctes, la plus récente le 30 avril 2026. Par exemple : Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

  • Protection des aliments contre la contaminationRisque élevé

    Cela concerne l'entreposage, la préparation et la présentation des aliments : viande crue séparée des aliments prêts à manger, aliments couverts et rangés hors du sol, rien qui ne coule ou n'éclabousse dedans. La contamination croisée entre aliments crus et cuits est une voie directe pour la salmonelle et E. coli.

    Relevé 5 fois dans 5 inspections distinctes, la plus récente le 30 avril 2026. Par exemple : 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.

  • Provenance, étiquetage et allergènesRisque élevé

    Les aliments doivent provenir de fournisseurs approuvés, rester dans des contenants étiquetés et être jetés lorsqu'ils sont avariés ou endommagés, comme des conserves bosselées ou gonflées. L'étiquetage est important pour les allergies : un contenant sans étiquette peut cacher un allergène.

    Relevé 4 fois dans 4 inspections distinctes, la plus récente le 30 avril 2026. Par exemple : Juice packaged on premises with no or incomplete label, no warning statement

À propos de ces données

Ces résultats proviennent de NYC Department of Health and Mental Hygiene (DOHMH), qui inspecte les établissements alimentaires et d'autres installations publiques de la région. Nous republions les données de divulgation publiques de cette autorité et les actualisons régulièrement; le dossier officiel fait foi.

9 inspections

  1. Cycle Inspection / Compliance Inspection

    5 infractions

    • 04O: Live animal other than fish in tank or service animal present in facility’s food or non-food area.
      • Critical
    • 02G: Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
      • Critical
    • 04N: Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
      • Critical
    • 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
      • Not Critical
    • 10F: Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
      • Not Critical
  2. Cycle Inspection / Re-inspection

    8 infractions

    • 06C: 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
    • 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
      • Critical
    • 04L: Evidence of mice or live mice in establishment's food or non-food areas.
      • Critical
    • 09C: Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
      • Not Critical
    • 03I: Juice packaged on premises with no or incomplete label, no warning statement
      • Critical
    • 02G: Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
      • Critical
    • 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
      • Not Critical
    • 02B: Hot TCS food item not held at or above 140 °F.
      • Critical
  3. Cycle Inspection / Initial Inspection

    8 infractions

    • 05D: 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
    • 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
      • Critical
    • 10H: Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.
      • Not Critical
    • 09E: Wash hands sign not posted near or above hand washing sink.
      • Not Critical
    • 03I: Juice packaged on premises with no or incomplete label, no warning statement
      • Critical
    • 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
      • Critical
    • 02B: Hot TCS food item not held at or above 140 °F.
      • Critical
    • 02G: Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
      • Critical
  4. Administrative Miscellaneous / Re-inspection

    1 infraction

    • 20-08: Failure to post or conspicuously post healthy eating information
      • Not Critical
  5. Cycle Inspection / Re-inspection

    9 infractions

    • 02B: Hot TCS food item not held at or above 140 °F.
      • Critical
    • 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
      • Critical
    • 10F: Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
      • Not Critical
    • 08C: Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
      • Not Critical
    • 02G: Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
      • Critical
    • 03I: Juice packaged on premises with no or incomplete label, no warning statement
      • Critical
    • 06C: 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
    • 04O: Live animal other than fish in tank or service animal present in facility’s food or non-food area.
      • Critical
    • 05D: 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
  6. Administrative Miscellaneous / Initial Inspection

    1 infraction

    • 20-04: “Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted.
      • Not Critical
  7. Cycle Inspection / Initial Inspection

    14 infractions

    • 04M: Live roaches in facility's food or non-food area.
      • Critical
    • 04L: Evidence of mice or live mice in establishment's food or non-food areas.
      • Critical
    • 08C: Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
      • Not Critical
    • 10F: Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
      • Not Critical
    • 02B: Hot TCS food item not held at or above 140 °F.
      • Critical
    • 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
      • Critical
    • 06C: 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
    • 03I: Juice packaged on premises with no or incomplete label, no warning statement
      • Critical
    • 02H: After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
      • Critical
    • 10B: Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
      • Not Critical
    • 02G: Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
      • Critical
    • 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
      • Critical
    • 06E: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
      • Critical
    • 04O: Live animal other than fish in tank or service animal present in facility’s food or non-food area.
      • Critical
  8. Pre-permit (Non-operational) / Re-inspection

    1 infraction

    • 10F: Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
      • Not Critical
  9. Pre-permit (Non-operational) / Initial Inspection

    3 infractions

    • 05H: No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
      • Critical
    • 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
      • Critical
    • 10B: Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
      • Not Critical

Établissements inspectés à proximité

  • BABY LUC'S

    387 COURT STREET, Brooklyn, NY 11231

    5 inspections

  • DUNKIN

    383 COURT STREET, Brooklyn, NY 11231

    3 inspections

  • THE GRAPE LEAF

    404 COURT STREET, Brooklyn, NY 11231

    2 inspections

  • HIGH BEAM COFFEE

    398 COURT STREET, Brooklyn, NY 11231

    1 inspection

  • FRAGOLE

    394 COURT STREET, Brooklyn, NY 11231

    3 inspections

  • NILI CAFE

    360 SMITH STREET, Brooklyn, NY 11231

    4 inspections

  • ABILENE

    442 COURT STREET, Brooklyn, NY 11231

    3 inspections

  • TIME 4 BAGELS

    365 SMITH STREET, Brooklyn, NY 11231

    3 inspections

Vous êtes propriétaire de ce commerce? Ajoutez un badge à votre site Web