New York City, NY - Health inspectors discovered violations during an inspection of West Cuisine Enchantment By Maria on 07/25/2025.
The establishment operates from 916 Clarkson Avenue Brooklyn Ny in Prospect Lefferts Gardens, a busy area of New York City known for its dining scene.
Inspectors documented: "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." This finding indicates a need for compliance with established food safety protocols.
The inspection identified violations related to temperature control, an important area of food safety.
Professional food safety experts consider temperature monitoring essential for preventing foodborne illness According to FDA Temperature Safety Guidelines, Maintaining proper food temperatures is the most effective method for preventing bacterial growth and foodborne illness. This regulatory framework ensures that food service establishments meet rigorous safety standards.
The inspection identified violations related to pest control, an important area of food safety.
Health experts emphasize that pest activity can rapidly contaminate food preparation surfaces and stored ingredients Research conducted by federal health agencies demonstrates that Effective pest control is considered a critical control point in preventing foodborne illness outbreaks. 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.
Industry best practices require establishments to maintain rigorous cleaning schedules and equipment maintenance 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.
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.
| SCORE | 11 |
| NTA | BK96 |
| BORO | Brooklyn |
| Longitude | -73.927416705395 |
| STREET | CLARKSON AVENUE |
| PHONE | 7186759341 |
| RECORD DATE | 08/15/2025 |
| DBA | WEST CUISINE ENCHANTMENT BY MARIA |
| ACTION | Violations were cited in the following area(s). |
| Council District | 41 |
| INSPECTION DATE | 07/25/2025 |
| CAMIS | 50120792 |
| ZIPCODE | 11203 |
| BIN | 3100917 |
| Census Tract | 086600 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| Latitude | 40.656821361567 |
| GRADE | A |
| BBL | 3046400009 |
| Community Board | 317 |
| CUISINE DESCRIPTION | Caribbean |
| GRADE DATE | 07/25/2025 |
| BUILDING | 916 |
| VIOLATION CODES | 10F; 02H |
| ALL VIOLATIONS | 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. || 02H: After cooking or removal from hot holding; TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours; and from 70 °F to 41 °F or less within 4 additional hours. |
This inspection was conducted on July 25, 2025.
Chicago Department of Public Health
The following violations were found: 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. | 02H: After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours..
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.
