New York City, NY - A routine inspection at Tina'S Place on 07/23/2025 resulted in citations for health code violations.
The establishment operates from 1002 Flushing Avenue in Bushwick, a busy area of New York City known for its dining scene.
Advertisement
The inspection details: "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 excep." These circumstances require correction according to industry standards.
Inspectors documented deficiencies involving temperature control, an essential component of restaurant operations.
Professional food safety experts consider temperature monitoring essential for preventing foodborne illness 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 pest control, an essential component of restaurant operations.
Health experts emphasize that pest activity can rapidly contaminate food preparation surfaces and stored ingredients Data compiled by food safety institutions reveals that Effective pest control is considered a critical control point in preventing foodborne illness outbreaks. Per FDA Pest Control Guidelines, such standards maintain that dining facilities comply with comprehensive protection measures.
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 Food Safety Modernization Act clearly states that Federal regulators use FDA sanitation guidelines as the benchmark for evaluating food service establishment compliance.
The inspection found infractions involving hand washing, a fundamental aspect of food service operations.
Food safety professionals regularly stress the essential nature of adequate hand washing procedures. As outlined in Chicago Health Department Requirements, Proper hand hygiene represents the single most effective method for preventing cross-contamination in food service. These federal guidelines guarantee that restaurants adhere to strict health requirements.
Such infractions require attention for the business to maintain compliance with community safety standards. Public health officials note that addressing these violations helps maintain trust in dining establishments.
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.
📋 Complete Inspection Data
| BBL | 3031480032 |
| SCORE | 31 |
| Council District | 34 |
| BORO | Brooklyn |
| STREET | FLUSHING AVENUE |
| RECORD DATE | 08/15/2025 |
| Census Tract | 042500 |
| ACTION | Violations were cited in the following area(s). |
| NTA | BK78 |
| INSPECTION DATE | 07/23/2025 |
| BUILDING | 1002 |
| Community Board | 304 |
| CAMIS | 50131196 |
| CUISINE DESCRIPTION | American |
| Latitude | 40.703723704871 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| Longitude | -73.931235390317 |
| BIN | 3071854 |
| PHONE | 6466399901 |
| DBA | TINA'S PLACE |
| ZIPCODE | 11206 |
| VIOLATION CODES | 02G; 10F; 09E; 02B; 08A; 04L |
| ALL VIOLATIONS | 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. || 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. || 09E: Wash hands sign not posted near or above hand washing sink. || 02B: Hot TCS food item not held at or above 140 °F. || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 04L: Evidence of mice or live mice in establishment's food or non-food areas. |
Frequently Asked Questions
When was this inspection conducted?
This inspection was conducted on July 23, 2025.
Who conducted this inspection?
Chicago Department of Public Health
What violations were found during this inspection?
The following violations were found: 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. | 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. | 09E: Wash hands sign not posted near or above hand washing sink. | 02B: Hot TCS food item not held at or above 140 °F. | 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 04L: Evidence of mice or live mice in establishment's food or non-food areas..
Why are these violations concerning?
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.