New York City, NY - Health inspectors discovered violations during an inspection of Henry'S Local on 07/23/2025.
Situated at 570 Henry Street Brooklyn Ny in Carroll Gardens, the restaurant serves a diverse clientele in one of New York City's bustling districts.
The inspection report documents: "11. Food protection certificate not available for inspection (critical: not critical). 28-03." Health officials note that these violations need attention to maintain proper compliance.
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 According to FDA Temperature Safety Guidelines, Maintaining proper food temperatures is the most effective method for preventing bacterial growth and foodborne illness. This regulatory framework ensures that food service establishments meet rigorous safety standards.
Among the findings were infractions involving pest control, a key component of food safety protocols.
Public health authorities continually highlight the fundamental significance of comprehensive pest control practices. Studies from public health organizations show that Federal food safety regulations require all food service establishments to maintain comprehensive pest exclusion programs. The FDA Pest Control Guidelines offers detailed requirements for maintaining compliance.
Health department officials noted violations related to sanitation, which require attention for public health compliance.
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 Food Safety Modernization Act offers detailed requirements for maintaining compliance.
These compliance issues require correction to maintain proper standards for the restaurant and public health. Food safety professionals indicate that addressing non-compliance helps ensure customer safety standards.
City health officials have required that Henry'S Local promptly correct these infractions before continuing food service. Re-examination will be conducted to ensure corrections.
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.
| STREET | HENRY STREET |
| Latitude | 40.681613218343 |
| PHONE | 9176404867 |
| CAMIS | 50005138 |
| BIN | 3004900 |
| BORO | Brooklyn |
| NTA | BK33 |
| BUILDING | 570 |
| BBL | 3003540034 |
| RECORD DATE | 08/15/2025 |
| SCORE | 23 |
| CUISINE DESCRIPTION | Coffee/Tea |
| Census Tract | 006300 |
| ACTION | Violations were cited in the following area(s). |
| Council District | 39 |
| ZIPCODE | 11231 |
| INSPECTION DATE | 07/23/2025 |
| Community Board | 306 |
| Longitude | -74.000630955635 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| DBA | HENRY'S LOCAL |
| VIOLATION CODES | 10F; 04H; 10B; 02G; 18-11; 28-03 |
| 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. || 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. || 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. || 18-11: Food Protection Certificate not available for inspection || 28-03: Lighting fixture located over; by or within food storage; preparation; service or display facility; and facility where utensils and equipment are cleaned and stored; which may shatter due to extreme heat; temperature changes or accidental contact; not fitted with shatterproof bulb or shielded and encased; with end caps or other device. |
This inspection was conducted on July 23, 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. | 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. | 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. | 18-11: Food Protection Certificate not available for inspection | 28-03: Lighting fixture located over, by or within food storage, preparation, service or display facility, and facility where utensils and equipment are cleaned and stored, which may shatter due to extreme heat, temperature changes or accidental contact; not fitted with shatterproof bulb or shielded and encased, with end caps or other device..
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.
