New York City, NY - An inspection conducted at Halal Bros Grill on 07/21/2025 identified food safety violations.
Situated at 2215 Church Avenue Brooklyn Ny in Prospect Heights, the restaurant serves a diverse clientele in one of New York City's bustling districts.
The inspection report notes: "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 excep." Food safety guidelines indicate that such conditions should be addressed promptly.
Inspectors documented deficiencies involving temperature control, an essential component of restaurant operations.
Public health authorities continually highlight the fundamental significance of comprehensive temperature control practices. Studies from public health organizations show that The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens. The USDA Safe Temperature Standards offers detailed requirements for maintaining compliance.
Inspectors documented deficiencies involving pest control, an essential component of restaurant operations.
Food safety professionals regularly stress the essential nature of adequate pest control procedures. As outlined in HACCP Prevention Guidelines, The FDA Food Code mandates that food storage areas remain free from pest contamination at all times. These federal guidelines guarantee that restaurants adhere to strict health requirements.
The inspection identified violations related to sanitation, an important area of food safety.
Food safety experts emphasize that consistent sanitation practices prevent the accumulation of harmful bacteria Data compiled by food safety institutions reveals that Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments. Per FDA Sanitation Standards, such standards maintain that dining facilities comply with comprehensive protection measures.
Such infractions require attention for the business to maintain compliance with community safety standards. Public health officials note that addressing these violations helps maintain trust in dining establishments.
Local regulatory authorities have ordered that Halal Bros Grill swiftly remediate the documented deficiencies before reopening to customers. Additional review is planned to confirm remediation.
Regular health inspections serve as critical safeguards for public health in New York City's dining landscape. Transparency in reporting inspection findings ensures that community members can make informed decisions about their dining options.
| BORO | Brooklyn |
| Census Tract | 079602 |
| STREET | CHURCH AVENUE |
| BUILDING | 2215 |
| Community Board | 314 |
| BBL | 3050890071 |
| RECORD DATE | 08/15/2025 |
| Council District | 40 |
| ACTION | Violations were cited in the following area(s). |
| NTA | BK60 |
| INSPECTION DATE | 07/21/2025 |
| PHONE | 3479930857 |
| BIN | 3116881 |
| CAMIS | 50159478 |
| CUISINE DESCRIPTION | Middle Eastern |
| GRADE DATE | 07/21/2025 |
| ZIPCODE | 11226 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| GRADE | A |
| DBA | HALAL BROS GRILL |
| Latitude | 40.650416662639 |
| Longitude | -73.958135021018 |
| SCORE | 10 |
| VIOLATION CODES | 02G; 10F |
| ALL VIOLATIONS | 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. || 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. |
This inspection was conducted on July 21, 2025.
Chicago Department of Public Health
The following violations were found: 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. | 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..
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.
