New York City, NY - A scheduled inspection at Little House Restoran on 07/23/2025 documented several health code infractions.
Little House Restoran is positioned at 2012 86 Street Brooklyn Ny in the Bensonhurst area, drawing neighborhood patrons and tourists.
Health department documentation states: "05. Food adulterated or misbranded." Such infractions require correction to meet regulatory standards.
Health department officials noted violations related to temperature control, which require attention for public health compliance.
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 FDA Temperature Safety Guidelines offers detailed requirements for maintaining compliance.
The inspection identified violations related to pest control, an important area of food safety.
Restaurant industry studies show that pest-related violations often correlate with other sanitation deficiencies Research conducted by federal health agencies demonstrates that Federal food safety regulations require all food service establishments to maintain comprehensive pest exclusion programs. The HACCP Prevention Guidelines provides comprehensive guidance for preventing such violations.
The examination revealed violations related to sanitation, which need to be addressed for proper compliance.
Food safety experts emphasize that consistent sanitation practices prevent the accumulation of harmful bacteria Research conducted by federal health agencies demonstrates that Federal regulators use FDA sanitation guidelines as the benchmark for evaluating food service establishment compliance. 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.
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.
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.
| BIN | 3166901 |
| BORO | Brooklyn |
| STREET | 86 STREET |
| BBL | 3063750035 |
| SCORE | 46 |
| RECORD DATE | 08/15/2025 |
| CAMIS | 50127241 |
| Latitude | 40.6044052552 |
| Census Tract | 028800 |
| ACTION | Violations were cited in the following area(s). |
| BUILDING | 2012 |
| ZIPCODE | 11214 |
| INSPECTION DATE | 07/23/2025 |
| CUISINE DESCRIPTION | Southeast Asian |
| DBA | LITTLE HOUSE RESTORAN |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| Longitude | -73.997943671849 |
| Community Board | 311 |
| NTA | BK28 |
| PHONE | 6462881903 |
| Council District | 43 |
| VIOLATION CODES | 04L; 08A; 02C; 04N; 04H; 06D; 03A; 28-05; 02B |
| ALL VIOLATIONS | 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. || 02C: Hot TCS food item that has been cooked and cooled is being held for service without first being reheated to 165º F or above within 2 hours. || 04N: Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies; blow flies; bottle flies; flesh flies; drain flies; Phorid flies and fruit flies. || 04H: Raw; cooked or prepared food is adulterated; contaminated; cross-contaminated; or not discarded in accordance with HACCP plan. || 06D: Food contact surface not properly washed; rinsed and sanitized after each use and following any activity when contamination may have occurred. || 03A: Food; prohibited; from unapproved or unknown source; home canned or home prepared. Animal slaughtered; butchered or dressed (eviscerated; skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site. || 28-05: Food adulterated or misbranded. Adulterated or misbranded food possessed; being manufactured; produced; packed; sold; offered for sale; delivered or given away || 02B: Hot TCS food item not held at or above 140 °F. |
This inspection was conducted on July 23, 2025.
Chicago Department of Public Health
The following violations were found: 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. | 02C: Hot TCS food item that has been cooked and cooled is being held for service without first being reheated to 165º F or above within 2 hours. | 04N: Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies. | 04H: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. | 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. | 03A: Food, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site. | 28-05: Food adulterated or misbranded. Adulterated or misbranded food possessed, being manufactured, produced, packed, sold, offered for sale, delivered or given away | 02B: Hot TCS food item not held at or above 140 °F..
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.
