New York City, NY - Food safety inspectors found regulatory violations at Salty Dog Restaurant during an inspection on 07/29/2025.
The establishment operates from 7509 3 Avenue Brooklyn Ny in Bay Ridge, a busy area of New York City known for its dining scene.
According to inspection records: "06d. Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (critical: critical). 02b. Hot TCS food item not he." This type of violation requires correction to maintain food safety standards.
The inspection identified violations related to temperature control, an important area of food safety.
Public health authorities continually highlight the fundamental significance of comprehensive temperature control practices. Studies from public health organizations show that Temperature abuse remains the leading cause of foodborne illness outbreaks in restaurant settings. The USDA Safe Temperature Standards offers detailed requirements for maintaining compliance.
The examination revealed violations related to pest control, which need to be addressed for proper compliance.
Pest control violations represent some of the most significant infractions in food service inspections Data compiled by food safety institutions reveals that Federal food safety regulations require all food service establishments to maintain comprehensive pest exclusion programs. Per HACCP Prevention Guidelines, such standards maintain that dining facilities comply with comprehensive protection measures.
The inspection identified violations related to sanitation, an important area of food safety.
Sanitation violations encompass a broad spectrum of cleanliness and maintenance issues that affect food safety According to Food Safety Modernization Act, Federal regulators use FDA sanitation guidelines as the benchmark for evaluating food service establishment compliance. This regulatory framework ensures that food service establishments meet rigorous safety standards.
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.
Local regulatory authorities have ordered that Salty Dog Restaurant swiftly remediate the documented deficiencies before reopening to customers. Additional review is planned to confirm remediation.
Regular health inspections serve as critical safeguards for public health in New York City's dining landscape. Transparency in reporting inspection findings ensures that community members can make informed decisions about their dining options.
| BORO | Brooklyn |
| Latitude | 40.631306268849 |
| CAMIS | 40592811 |
| BBL | 3059400007 |
| Longitude | -74.02784191689 |
| RECORD DATE | 08/15/2025 |
| PHONE | 7182380030 |
| NTA | BK31 |
| DBA | SALTY DOG RESTAURANT |
| ACTION | Violations were cited in the following area(s). |
| ZIPCODE | 11209 |
| CUISINE DESCRIPTION | American |
| Census Tract | 006600 |
| SCORE | 37 |
| Community Board | 310 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| BUILDING | 7509 |
| INSPECTION DATE | 07/29/2025 |
| STREET | 3 AVENUE |
| Council District | 43 |
| BIN | 3148711 |
| VIOLATION CODES | 06D; 02B; 06C; 10F; 02H; 06E |
| ALL VIOLATIONS | 06D: Food contact surface not properly washed; rinsed and sanitized after each use and following any activity when contamination may have occurred. || 02B: Hot TCS food item not held at or above 140 °F. || 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. || 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. || 06E: Sanitized equipment or utensil; including in-use food dispensing utensil; improperly used or stored. |
This inspection was conducted on July 29, 2025.
Chicago Department of Public Health
The following violations were found: 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. | 02B: Hot TCS food item not held at or above 140 °F. | 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. | 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. | 06E: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored..
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.
