New York City, NY - A health department inspection at Prince Tea House on 07/28/2025 revealed multiple health code violations.
The restaurant is located at 8510 21 Avenue Brooklyn Ny in New York City's Bensonhurst district, serving local residents and visitors.
The inspection details: "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." These circumstances require correction according to industry standards.
The inspection identified violations related to temperature control, an important area of food safety.
Industry experts consistently emphasize the critical importance of proper temperature control protocols. The HACCP Temperature Monitoring clearly states that Temperature abuse remains the leading cause of foodborne illness outbreaks in restaurant settings.
Inspectors documented deficiencies involving pest control, an essential component of restaurant operations.
Restaurant industry studies show that pest-related violations often correlate with other sanitation deficiencies 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.
Health department officials noted violations related to sanitation, which require attention for public health compliance.
Sanitation violations encompass a broad spectrum of cleanliness and maintenance issues that affect food safety Research conducted by federal health agencies demonstrates that The FDA Food Code establishes comprehensive sanitation requirements that form the foundation of safe food service operations. The FDA Sanitation Standards provides comprehensive guidance for preventing such violations.
These compliance issues require correction to maintain proper standards for the restaurant and public health. Food safety professionals indicate that addressing non-compliance helps ensure customer safety standards.
Regulatory authorities have scheduled an extensive follow-up review to confirm that every infraction has been adequately corrected. Management are required to show complete correction before these violations will be deemed closed.
This incident highlights the critical importance of rigorous food safety protocols in commercial food service. Local residents are encouraged to review public inspection records when making dining decisions.
| INSPECTION TYPE | Cycle Inspection / Re-inspection |
| SCORE | 11 |
| BORO | Brooklyn |
| GRADE DATE | 07/28/2025 |
| RECORD DATE | 08/15/2025 |
| CAMIS | 50148510 |
| CUISINE DESCRIPTION | Coffee/Tea |
| STREET | 21 AVENUE |
| Census Tract | 028800 |
| ACTION | Violations were cited in the following area(s). |
| Longitude | -73.9955776782 |
| ZIPCODE | 11214 |
| BUILDING | 8510 |
| BIN | 3165850 |
| BBL | 3063460042 |
| PHONE | 7189755077 |
| Latitude | 40.603740949967 |
| GRADE | A |
| INSPECTION DATE | 07/28/2025 |
| Community Board | 311 |
| NTA | BK28 |
| DBA | PRINCE TEA HOUSE |
| Council District | 43 |
| VIOLATION CODES | 10F; 02G; 09C |
| 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. || 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. || 09C: Design; construction; materials used or maintenance of food contact surface improper. Surface not easily cleanable; sanitized and maintained. |
This inspection was conducted on July 28, 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. | 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. | 09C: Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained..
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.
