New York City, NY - Health inspectors discovered violations during an inspection of the Swan on 07/21/2025.
The restaurant is located at 1048 Bedford Avenue Brooklyn Ny in New York City's Bedford-Stuyvesant district, serving local residents and visitors.
The inspection report notes: "06b. Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area. (critical: critical). 06f. Wiping cloths not stored clean and." Food safety guidelines indicate that such conditions should be addressed promptly.
The inspection identified violations related to temperature control, an important area of food safety.
Food safety professionals regularly stress the essential nature of adequate temperature control procedures. As outlined in USDA Safe Temperature Standards, Maintaining proper food temperatures is the most effective method for preventing bacterial growth and foodborne illness. These federal guidelines guarantee that restaurants adhere to strict health requirements.
Health department officials noted violations related to pest control, which require attention for public health compliance.
Restaurant industry studies show that pest-related violations often correlate with other sanitation deficiencies Data compiled by food safety institutions reveals that The FDA Food Code mandates that food storage areas remain free from pest contamination at all times. Per FDA Food Code Standards, such standards maintain that dining facilities comply with comprehensive protection measures.
The examination revealed violations related to sanitation, which need to be addressed for proper compliance.
Industry best practices require establishments to maintain rigorous cleaning schedules and equipment maintenance Research conducted by federal health agencies demonstrates that Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments. The FDA Sanitation Standards provides comprehensive guidance for preventing such violations.
The implications extend to broader community food safety standards. Health department data shows that correction of violations helps maintain community health standards.
The New York City Department of Health and Mental Hygiene has mandated that the Swan immediately address all identified violations before resuming normal operations. A follow-up inspection has been scheduled to verify compliance.
The broader restaurant industry can learn valuable lessons from such cases, emphasizing the need for continuous vigilance to food safety standards. Consumer awareness remains a crucial component in maintaining community food safety.
| BORO | Brooklyn |
| CAMIS | 50129729 |
| Census Tract | 023300 |
| SCORE | 57 |
| RECORD DATE | 08/15/2025 |
| Council District | 36 |
| STREET | BEDFORD AVENUE |
| Community Board | 303 |
| DBA | THE SWAN |
| ACTION | Violations were cited in the following area(s). |
| Longitude | -73.955067288953 |
| INSPECTION DATE | 07/21/2025 |
| PHONE | 6468317519 |
| ZIPCODE | 11205 |
| CUISINE DESCRIPTION | American |
| BUILDING | 1048 |
| BIN | 3055687 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| NTA | BK75 |
| BBL | 3019500035 |
| Latitude | 40.689097648124 |
| VIOLATION CODES | 06B; 06F; 02G; 06E; 06D; 10F; 04A; 10B; 04H |
| ALL VIOLATIONS | 06B: Tobacco or electronic cigarette use; eating; or drinking from open container in food preparation; food storage or dishwashing area. || 06F: Wiping cloths not stored clean and dry; or in a sanitizing solution; between uses. || 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. || 06E: Sanitized equipment or utensil; including in-use food dispensing utensil; improperly used or stored. || 06D: Food contact surface not properly washed; rinsed and sanitized after each use and following any activity when contamination may have occurred. || 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. || 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. || 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. || 04H: Raw; cooked or prepared food is adulterated; contaminated; cross-contaminated; or not discarded in accordance with HACCP plan. |
This inspection was conducted on July 21, 2025.
Chicago Department of Public Health
The following violations were found: 06B: Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area. | 06F: Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses. | 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. | 06E: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. | 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. | 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. | 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. | 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. | 04H: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan..
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.
