New York City, NY - Multiple violations were discovered at Barry'S during a health inspection on 07/24/2025.
The dining establishment functions from 200 Montague Street Brooklyn Ny in Downtown Brooklyn, a well-trafficked section of New York City recognized for its restaurant culture.
The inspection details: "04j. Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cookin." These circumstances require correction according to industry standards.
The inspection found infractions involving temperature control, a fundamental aspect of food service operations.
Industry experts consistently emphasize the critical importance of proper temperature control protocols. The FDA Temperature Safety Guidelines clearly states that Temperature abuse remains the leading cause of foodborne illness outbreaks in restaurant settings.
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 According to FDA Pest Control Guidelines, The FDA Food Code mandates that food storage areas remain free from pest contamination at all times. This regulatory framework ensures that food service establishments meet rigorous safety standards.
The inspection found infractions involving sanitation, a fundamental aspect of food service operations.
Sanitation violations encompass a broad spectrum of cleanliness and maintenance issues that affect food safety According to FDA Sanitation Standards, The FDA Food Code establishes comprehensive sanitation requirements that form the foundation of safe food service operations. This regulatory framework ensures that food service establishments meet rigorous safety standards.
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.
Under current regulations, Barry'S faces additional penalties if violations are not promptly corrected. The health department maintains detailed records of all inspection results for public transparency.
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.
| NTA | BK09 |
| INSPECTION DATE | 07/24/2025 |
| INSPECTION TYPE | Cycle Inspection / Re-inspection |
| BORO | Brooklyn |
| Council District | 33 |
| STREET | MONTAGUE STREET |
| Community Board | 302 |
| RECORD DATE | 08/15/2025 |
| DBA | BARRY'S |
| ACTION | Violations were cited in the following area(s). |
| CAMIS | 50137815 |
| PHONE | 3477696419 |
| Longitude | -73.991128926281 |
| Latitude | 40.693895740042 |
| ZIPCODE | 11201 |
| BBL | 3002500039 |
| BUILDING | 200 |
| GRADE DATE | 07/24/2025 |
| GRADE | A |
| CUISINE DESCRIPTION | Juice; Smoothies; Fruit Salads |
| Census Tract | 000900 |
| BIN | 3002107 |
| SCORE | 12 |
| VIOLATION CODES | 04J; 10F; 06C |
| ALL VIOLATIONS | 04J: Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking; cooling; reheating; and holding. || 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. || 06C: Food; supplies; or equipment not protected from potential source of contamination during storage; preparation; transportation; display; service or from customer’s refillable; reusable container. Condiments not in single-service containers or dispensed directly by the vendor. |
This inspection was conducted on July 24, 2025.
Chicago Department of Public Health
The following violations were found: 04J: Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding. | 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. | 06C: Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor..
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.
