New York City, NY - Multiple violations were discovered at Halal Wraps & Mediterras during a health inspection on 07/24/2025.
The restaurant is located at 1231 Nostrand Avenue Brooklyn Ny in New York City's Crown Heights district, serving local residents and visitors.
According to inspection records: "06. Contract with a pest management professional not in place." This type of violation requires correction to maintain food safety 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 According to HACCP Temperature Monitoring, Temperature abuse remains the leading cause of foodborne illness outbreaks in restaurant settings. This regulatory framework ensures that food service establishments meet rigorous safety standards.
Inspectors documented deficiencies involving hand washing, an essential component of restaurant operations.
Industry experts consistently emphasize the critical importance of proper hand washing protocols. The CDC Hand Hygiene Guidelines 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 found infractions involving pest control, a fundamental aspect of food service operations.
Public health authorities continually highlight the fundamental significance of comprehensive pest control practices. Studies from public health organizations show that Effective pest control is considered a critical control point in preventing foodborne illness outbreaks. The FDA Food Code Standards offers detailed requirements for maintaining compliance.
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 Food Safety Modernization Act provides comprehensive guidance for preventing such violations.
These types of violations require attention to maintain compliance standards for the establishment and its customers. Health officials note that addressing such conditions helps maintain public confidence in food service establishments.
Under current regulations, Halal Wraps & Mediterras faces additional penalties if violations are not promptly corrected. The health department maintains detailed records of all inspection results for public transparency.
This inspection emphasizes the fundamental necessity of strict regulatory adherence in dining establishments. Area customers have the right to access compliance documentation when selecting food service establishments.
| ZIPCODE | 11225 |
| CAMIS | 50169331 |
| BBL | 3048190001 |
| INSPECTION TYPE | Pre-permit (Operational) / Re-inspection |
| ACTION | Establishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed. |
| Longitude | -73.950248499599 |
| DBA | HALAL WRAPS & MEDITERRAS |
| BUILDING | 1231 |
| INSPECTION DATE | 07/24/2025 |
| BORO | Brooklyn |
| BIN | 3107389 |
| Census Tract | 080400 |
| RECORD DATE | 08/15/2025 |
| STREET | NOSTRAND AVENUE |
| Council District | 40 |
| NTA | BK60 |
| SCORE | 127 |
| PHONE | 7184849898 |
| CUISINE DESCRIPTION | Chicken |
| Latitude | 40.65720135052 |
| Community Board | 309 |
| VIOLATION CODES | 04L; 04J; 05D; 06A; 10G; 06C; 04N; 05F; 28-06; 04A; 02G; 04H; 02B; 08A; 10D |
| ALL VIOLATIONS | 04L: Evidence of mice or live mice in establishment's food or non-food areas. || 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. || 05D: No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation; food service or ware washing area. Hand washing facility not accessible; obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device. || 06A: Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed. || 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware; including dishes; utensils; and equipment deficient. || 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. || 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. || 05F: Insufficient or no hot holding; cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures || 28-06: Contract with a pest management professional not in place. Record of extermination activities not kept on premises. || 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. || 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. || 04H: Raw; cooked or prepared food is adulterated; contaminated; cross-contaminated; or not discarded in accordance with HACCP plan. || 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. || 10D: Mechanical or natural ventilation not provided; inadequate; improperly installed; in disrepair or fails to prevent and control excessive build-up of grease; heat; steam condensation; vapors; odors; smoke or fumes. |
This inspection was conducted on July 24, 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. | 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. | 05D: No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device. | 06A: Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed. | 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. | 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. | 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. | 05F: Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures | 28-06: Contract with a pest management professional not in place. Record of extermination activities not kept on premises. | 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. | 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. | 04H: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. | 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. | 10D: Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes..
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.
