New York City, NY - Health inspectors discovered violations during an inspection of Rutland Road Jerk Chicken on 07/28/2025.
Rutland Road Jerk Chicken is positioned at 974 Rutland Road Brooklyn Ny in the Brownsville area, drawing neighborhood patrons and tourists.
Health department documentation states: "04. “choking first aid” poster not posted. 01. Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers." Such infractions require correction to meet regulatory standards.
The examination revealed violations related to temperature control, which need to be addressed for proper compliance.
Temperature control violations pose immediate risks to public health and food safety According to HACCP Temperature Monitoring, The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens. This regulatory framework ensures that food service establishments meet rigorous safety standards.
The examination revealed violations related to hand washing, which need to be addressed for proper compliance.
Public health authorities continually highlight the fundamental significance of comprehensive hand washing practices. Studies from public health organizations show that Federal guidelines require food service workers to wash hands for a minimum of 20 seconds using soap and warm water. The Chicago Health Department Requirements offers detailed requirements for maintaining compliance.
Among the findings were infractions involving pest control, a key component of food safety protocols.
Industry experts consistently emphasize the critical importance of proper pest control protocols. The FDA Food Code Standards clearly states that The FDA Food Code mandates that food storage areas remain free from pest contamination at all times.
Health department officials noted violations related to sanitation, which require attention for public health compliance.
Food safety experts emphasize that consistent sanitation practices prevent the accumulation of harmful bacteria Data compiled by food safety institutions reveals that Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments. Per Food Safety Modernization Act, such standards maintain that dining facilities comply with comprehensive protection measures.
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.
Under current regulations, Rutland Road Jerk Chicken faces additional penalties if violations are not promptly corrected. The health department maintains detailed records of all inspection results for public transparency.
Food service professionals should take note of important insights from these findings, highlighting the importance of ongoing compliance to health code requirements. Public education continues to be an essential element in ensuring public health protection.
| GRADE | N |
| Latitude | 40.66211317428 |
| BUILDING | 974 |
| NTA | BK96 |
| BORO | Brooklyn |
| STREET | RUTLAND ROAD |
| DBA | RUTLAND ROAD JERK CHICKEN |
| PHONE | 3472406224 |
| BIN | 3099885 |
| CAMIS | 50162154 |
| RECORD DATE | 08/15/2025 |
| ACTION | Violations were cited in the following area(s). |
| Council District | 41 |
| ZIPCODE | 11212 |
| Census Tract | 088200 |
| SCORE | 63 |
| BBL | 3046110005 |
| INSPECTION TYPE | Pre-permit (Operational) / Initial Inspection |
| INSPECTION DATE | 07/28/2025 |
| Community Board | 317 |
| CUISINE DESCRIPTION | Caribbean |
| Longitude | -73.927223496116 |
| VIOLATION CODES | 02B; 10G; 10F; 09E; 20-04; 20-01; 20-08; 06C; 06E; 05D; 04J |
| ALL VIOLATIONS | 02B: Hot TCS food item not held at or above 140 °F. || 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware; including dishes; utensils; and equipment deficient. || 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. || 20-04: “Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric); latex gloves; sign not posted. || 20-01: Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers. || 20-08: Failure to post or conspicuously post healthy eating information || 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. || 06E: Sanitized equipment or utensil; including in-use food dispensing utensil; improperly used or stored. || 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. || 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. |
This inspection was conducted on July 28, 2025.
Chicago Department of Public Health
The following violations were found: 02B: Hot TCS food item not held at or above 140 °F. | 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. | 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. | 20-04: “Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted. | 20-01: Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers. | 20-08: Failure to post or conspicuously post healthy eating information | 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. | 06E: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. | 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. | 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..
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.
