New York City, NY - Food safety inspectors found regulatory violations at Tina'S Place during an inspection on 07/23/2025.
Located in the heart of Williamsburg, Tina'S Place operates from a prominent location at 1002 Flushing Avenue, Brooklyn, Ny, making it easily accessible to area customers.
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.
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 Temperature abuse remains the leading cause of foodborne illness outbreaks in restaurant settings. The USDA Safe Temperature Standards offers detailed requirements for maintaining compliance.
Among the findings were infractions involving hand washing, a key component of food safety protocols.
Industry experts consistently emphasize the critical importance of proper hand washing protocols. The FDA Hand Washing Standards clearly states that Federal guidelines require food service workers to wash hands for a minimum of 20 seconds using soap and warm water.
The inspection identified violations related to pest control, an important area of food safety.
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 Food Code Standards offers detailed requirements for maintaining compliance.
Among the findings were infractions involving sanitation, a key component of food safety protocols.
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 FDA Sanitation Standards offers detailed requirements for maintaining compliance.
In addition to regulatory requirements, these issues may affect the business's standing and public trust. Community health organizations track health department findings to provide education to local residents.
Local regulatory authorities have ordered that Tina'S Place swiftly remediate the documented deficiencies before reopening to customers. Additional review is planned to confirm remediation.
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.
| 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. |
This inspection was conducted on July 23, 2025.
Chicago Department of Public Health
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..
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.
