New York City, NY - A routine inspection at Chf Restaurant on 07/22/2025 resulted in citations for health code violations.
Situated at 5411 5 Avenue Brooklyn Ny in Sunset Park, the restaurant serves a diverse clientele in one of New York City's bustling districts.
Inspectors documented: "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." This finding indicates a need for compliance with established food safety protocols.
Health department officials noted violations related to pest control, which require attention for public health compliance.
Food safety professionals regularly stress the essential nature of adequate pest control procedures. As outlined in FDA Pest Control 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.
Among the findings were infractions involving sanitation, a key component of food safety protocols.
Industry experts consistently emphasize the critical importance of proper sanitation protocols. The FDA Sanitation Standards clearly states that The FDA Food Code establishes comprehensive sanitation requirements that form the foundation of safe food service operations.
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.
Regulatory authorities have scheduled an extensive follow-up review to confirm that every infraction has been adequately corrected. Management are required to show complete correction before these violations will be deemed closed.
Food service professionals should take note of important insights from these findings, highlighting the importance of ongoing compliance to health code requirements. Public education continues to be an essential element in ensuring public health protection.
| CAMIS | 50107588 |
| PHONE | 3474958355 |
| BIN | 3014646 |
| BBL | 3008240006 |
| Longitude | -74.012770278253 |
| ACTION | Establishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed. |
| BORO | Brooklyn |
| Community Board | 307 |
| RECORD DATE | 08/15/2025 |
| ZIPCODE | 11220 |
| CUISINE DESCRIPTION | Chinese |
| Council District | 38 |
| DBA | CHF RESTAURANT |
| NTA | BK34 |
| Census Tract | 010000 |
| SCORE | 94 |
| STREET | 5 AVENUE |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| Latitude | 40.642729979422 |
| BUILDING | 5411 |
| INSPECTION DATE | 07/17/2025 |
| VIOLATION CODES | 10F; 04H; 02G; 04L; 08A; 04K; 28-06; 05F; 02B; 06C |
| ALL VIOLATIONS | 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. || 04H: Raw; cooked or prepared food is adulterated; contaminated; cross-contaminated; or not discarded in accordance with HACCP plan. || 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. || 04L: Evidence of mice or live mice in establishment's food or non-food areas. || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 04K: Evidence of rats or live rats in establishment's food or non-food areas. || 28-06: Contract with a pest management professional not in place. Record of extermination activities not kept on premises. || 05F: Insufficient or no hot holding; cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures || 02B: Hot TCS food item not held at or above 140 °F. || 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. |
This inspection was conducted on July 22, 2025.
Chicago Department of Public Health
The following violations were found: 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. | 04H: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. | 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. | 04L: Evidence of mice or live mice in establishment's food or non-food areas. | 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 04K: Evidence of rats or live rats in establishment's food or non-food areas. | 28-06: Contract with a pest management professional not in place. Record of extermination activities not kept on premises. | 05F: Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures | 02B: Hot TCS food item not held at or above 140 °F. | 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..
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.
