New York City, NY - Health department officials identified compliance problems at Dig during an inspection on 07/22/2025.
The establishment operates from 138 Willoughby Street in Downtown Brooklyn, a busy area of New York City known for its dining scene.
According to inspection records: "02b. Hot TCS food item not held at or above 140 °f. (critical: critical). 06d. Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contaminat." This type of violation requires correction to maintain food safety standards.
Among the findings were infractions involving temperature control, a key component of food safety protocols.
Industry research indicates that improper food temperatures can allow dangerous bacteria to multiply rapidly Data compiled by food safety institutions reveals that Temperature abuse remains the leading cause of foodborne illness outbreaks in restaurant settings. Per FDA Temperature Safety Guidelines, such standards maintain that dining facilities comply with comprehensive protection measures.
Inspectors documented deficiencies involving sanitation, an essential component of restaurant operations.
Industry best practices require establishments to maintain rigorous cleaning schedules and equipment maintenance Research conducted by federal health agencies demonstrates that Federal regulators use FDA sanitation guidelines as the benchmark for evaluating food service establishment compliance. The Food Safety Modernization Act provides comprehensive guidance for preventing such violations.
Beyond regulatory requirements, such infractions may affect the restaurant's standing and customer relationships. Local food safety organizations monitor inspection results to provide information to the public.
Health department officials will conduct a comprehensive re-inspection to ensure that all violations have been properly addressed. The establishment must demonstrate full compliance before the matter can be considered resolved.
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.
| INSPECTION TYPE | Cycle Inspection / Re-inspection |
| Census Tract | 001500 |
| BORO | Brooklyn |
| Council District | 33 |
| Community Board | 302 |
| RECORD DATE | 08/15/2025 |
| DBA | DIG |
| Latitude | 40.69206133437 |
| BBL | 3001490001 |
| ACTION | Violations were cited in the following area(s). |
| SCORE | 13 |
| Longitude | -73.983134607284 |
| BIN | 3396962 |
| GRADE DATE | 07/22/2025 |
| PHONE | 6469316441 |
| ZIPCODE | 11201 |
| CUISINE DESCRIPTION | American |
| NTA | BK38 |
| BUILDING | 138 |
| CAMIS | 50142350 |
| GRADE | A |
| STREET | WILLOUGHBY STREET |
| INSPECTION DATE | 07/22/2025 |
| VIOLATION CODES | 02B; 06D |
| ALL VIOLATIONS | 02B: Hot TCS food item not held at or above 140 °F. || 06D: Food contact surface not properly washed; rinsed and sanitized after each use and following any activity when contamination may have occurred. |
This inspection was conducted on July 22, 2025.
Chicago Department of Public Health
The following violations were found: 02B: Hot TCS food item not held at or above 140 °F. | 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred..
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.
