New York City, NY - Multiple violations were discovered at Shandar Sweet & Restaurant during a health inspection on 07/29/2025.
The establishment operates from 679 Coney Island Avenue Brooklyn Ny in Midwood, a busy area of New York City known for its dining scene.
The inspection details: "08a. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (critical: not critical). 04n. Filth flies or food/refuse/sewage associated with (frsa) flies o." These circumstances require correction according to industry standards.
The examination revealed violations related to temperature control, which need to be addressed for proper compliance.
Professional food safety experts consider temperature monitoring essential for preventing foodborne illness According to FDA Temperature Safety Guidelines, 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.
Inspectors documented deficiencies involving pest control, an essential component of restaurant 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 Pest Control Guidelines offers detailed requirements for maintaining compliance.
Among the findings were infractions involving sanitation, a key component of food safety protocols.
Food safety professionals regularly stress the essential nature of adequate sanitation procedures. As outlined in Food Safety Modernization Act, Federal regulators use FDA sanitation guidelines as the benchmark for evaluating food service establishment compliance. These federal guidelines guarantee that restaurants adhere to strict health requirements.
Such infractions require attention for the business to maintain compliance with community safety standards. Public health officials note that addressing these violations helps maintain trust in dining establishments.
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.
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.
| CAMIS | 41389296 |
| INSPECTION TYPE | Cycle Inspection / Re-inspection |
| BORO | Brooklyn |
| Census Tract | 152200 |
| Latitude | 40.640788738609 |
| Community Board | 314 |
| RECORD DATE | 08/15/2025 |
| CUISINE DESCRIPTION | Pakistani |
| Council District | 40 |
| ACTION | Violations were cited in the following area(s). |
| SCORE | 38 |
| STREET | CONEY ISLAND AVENUE |
| BIN | 3118218 |
| DBA | SHANDAR SWEET & RESTAURANT |
| BUILDING | 679 |
| Longitude | -73.969213862074 |
| ZIPCODE | 11218 |
| NTA | BK42 |
| INSPECTION DATE | 07/29/2025 |
| BBL | 3051410145 |
| GRADE DATE | 07/29/2025 |
| GRADE | Z |
| PHONE | 7187034400 |
| VIOLATION CODES | 08A; 04N; 05F; 06C; 02G |
| ALL VIOLATIONS | 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 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 || 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. || 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. |
This inspection was conducted on July 29, 2025.
Chicago Department of Public Health
The following violations were found: 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 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 | 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. | 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..
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.
