New York City, NY - Health department officials identified compliance problems at Dmitrievs during an inspection on 07/21/2025.
Dmitrievs is positioned at 1212 Avenue Z Brooklyn Ny in the Sheepshead Bay area, drawing neighborhood patrons and tourists.
Health department documentation states: "06. Contract with a pest management professional not in place." Such infractions require correction to meet regulatory standards.
Inspectors documented deficiencies involving temperature control, an essential component of restaurant operations.
Industry research indicates that improper food temperatures can allow dangerous bacteria to multiply rapidly Data compiled by food safety institutions reveals that The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens. Per HACCP Temperature Monitoring, such standards maintain that dining facilities comply with comprehensive protection measures.
Inspectors documented deficiencies involving pest control, an essential component of restaurant operations.
Industry experts consistently emphasize the critical importance of proper pest control protocols. The HACCP Prevention Guidelines clearly states that Effective pest control is considered a critical control point in preventing foodborne illness outbreaks.
Among the findings were infractions involving sanitation, a key component of food safety protocols.
Public health authorities continually highlight the fundamental significance of comprehensive sanitation practices. Studies from public health organizations show that The FDA Food Code establishes comprehensive sanitation requirements that form the foundation of safe food service operations. The FDA Sanitation Standards offers detailed requirements for maintaining compliance.
These types of violations require attention to maintain compliance standards for the establishment and its customers. Health officials note that addressing such conditions helps maintain public confidence in food service establishments.
Local regulatory authorities have ordered that Dmitrievs swiftly remediate the documented deficiencies before reopening to customers. Additional review is planned to confirm remediation.
This incident highlights the critical importance of rigorous food safety protocols in commercial food service. Local residents are encouraged to review public inspection records when making dining decisions.
| Council District | 48 |
| GRADE | N |
| BORO | Brooklyn |
| BUILDING | 1212 |
| CUISINE DESCRIPTION | Bakery Products/Desserts |
| SCORE | 57 |
| DBA | DMITRIEVS |
| BIN | 3204884 |
| RECORD DATE | 08/15/2025 |
| BBL | 3074560001 |
| Longitude | -73.957735320661 |
| ACTION | Violations were cited in the following area(s). |
| INSPECTION DATE | 07/21/2025 |
| NTA | BK17 |
| PHONE | 3473657552 |
| CAMIS | 50172785 |
| Latitude | 40.587580159349 |
| ZIPCODE | 11235 |
| INSPECTION TYPE | Pre-permit (Operational) / Initial Inspection |
| Census Tract | 060600 |
| Community Board | 315 |
| STREET | AVENUE Z |
| VIOLATION CODES | 02B; 10F; 08C; 06F; 10B; 28-06; 06C; 10G; 02G; 08A; 04L; 06E |
| ALL VIOLATIONS | 02B: Hot TCS food item not held at or above 140 °F. || 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. || 08C: Pesticide not properly labeled or used by unlicensed individual. Pesticide; other toxic chemical improperly used/stored. Unprotected; unlocked bait station used. || 06F: Wiping cloths not stored clean and dry; or in a sanitizing solution; between uses. || 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. || 28-06: Contract with a pest management professional not in place. Record of extermination activities not kept on premises. || 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. || 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware; including dishes; utensils; and equipment deficient. || 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. || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 04L: Evidence of mice or live mice in establishment's food or non-food areas. || 06E: Sanitized equipment or utensil; including in-use food dispensing utensil; improperly used or stored. |
This inspection was conducted on July 21, 2025.
Chicago Department of Public Health
The following violations were found: 02B: Hot TCS food item not held at or above 140 °F. | 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. | 08C: Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used. | 06F: Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses. | 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. | 28-06: Contract with a pest management professional not in place. Record of extermination activities not kept on premises. | 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. | 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. | 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. | 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 04L: Evidence of mice or live mice in establishment's food or non-food areas. | 06E: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored..
Health code violations can increase the risk of foodborne illness. Common concerns include improper food temperatures (which can allow bacteria growth), inadequate handwashing facilities (which can spread germs), pest activity (which can contaminate food), and cross-contamination risks. These violations are monitored by health departments to ensure public safety and prevent foodborne illness outbreaks.
All inspection data for this report is sourced directly from the New York City Department of Health and Mental Hygiene . View the original data source .
Food safety standards referenced in this report are based on:
Important Note: This article is based on official inspection reports at the time of inspection. Current conditions may differ. Always check the most recent inspection results before dining. Establishments have the opportunity to correct violations and request re-inspection.
