New York City, NY - An inspection on 07/30/2025 at Chun Hong Kong Cafe uncovered significant health code violations.
Chun Hong Kong Cafe is positioned at 6419 18 Avenue Brooklyn Ny in the Bensonhurst area, drawing neighborhood patrons and tourists.
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Inspectors documented: "08a. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (critical: not critical). 04h. Raw, cooked or prepared food is adulterated, contaminated, cross." This finding indicates a need for compliance with established food safety protocols.
The inspection found infractions involving temperature control, a fundamental aspect of food service operations.
Public health authorities continually highlight the fundamental significance of comprehensive temperature control practices. Studies from public health organizations show that The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens. The HACCP Temperature Monitoring offers detailed requirements for maintaining compliance.
Health department officials noted violations related to pest control, which require attention for public health compliance.
Pest control violations represent some of the most significant infractions in food service inspections According to FDA Pest Control Guidelines, Effective pest control is considered a critical control point in preventing foodborne illness outbreaks. This regulatory framework ensures that food service establishments meet rigorous safety standards.
Inspectors documented deficiencies involving sanitation, an essential component of restaurant operations.
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 Food Safety Modernization Act 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.
Local regulatory authorities have ordered that Chun Hong Kong Cafe swiftly remediate the documented deficiencies before reopening to customers. Additional review is planned to confirm remediation.
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.
📋 Complete Inspection Data
| GRADE | N |
| Census Tract | 025200 |
| SCORE | 53 |
| BORO | Brooklyn |
| BUILDING | 6419 |
| BIN | 3133532 |
| INSPECTION DATE | 07/30/2025 |
| Latitude | 40.619558773318 |
| RECORD DATE | 08/15/2025 |
| PHONE | 9179573688 |
| ACTION | Violations were cited in the following area(s). |
| DBA | CHUN HONG KONG CAFE |
| BBL | 3055470002 |
| CUISINE DESCRIPTION | Other |
| Longitude | -73.989730424437 |
| CAMIS | 50153433 |
| Community Board | 311 |
| NTA | BK28 |
| ZIPCODE | 11204 |
| INSPECTION TYPE | Pre-permit (Operational) / Initial Inspection |
| Council District | 43 |
| STREET | 18 AVENUE |
| VIOLATION CODES | 08A; 04H; 02A; 02G; 04N; 06D; 06E; 02B |
| ALL VIOLATIONS | 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 04H: Raw; cooked or prepared food is adulterated; contaminated; cross-contaminated; or not discarded in accordance with HACCP plan. || 02A: Time/Temperature Control for Safety (TCS) food not cooked to required minimum internal temperature. • Poultry; poultry parts; ground and comminuted poultry; all stuffing containing poultry; meats; fish or ratites to or above 165 °F for 15 seconds with no interruption of the cooking process • Ground meat; and food containing ground and comminuted meat; to or above 158 °F for 15 seconds with no interruption of the cooking process; except per individual customer request • Pork; any food containing pork to or above 150 °F for 15 seconds • Mechanically tenderized or injected meats to or above 155 °F. • Whole meat roasts and beef steak to or above required temperature and time except per individual customer request • Raw animal foods cooked in microwave to or above165 °F; covered; rotated or stirred • All other foods to or above 140 °F for 15 seconds; shell eggs to or above 145 °F for 15 seconds except per individual customer request. || 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. || 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. || 06D: Food contact surface not properly washed; rinsed and sanitized after each use and following any activity when contamination may have occurred. || 06E: Sanitized equipment or utensil; including in-use food dispensing utensil; improperly used or stored. || 02B: Hot TCS food item not held at or above 140 °F. |
Frequently Asked Questions
When was this inspection conducted?
This inspection was conducted on July 30, 2025.
Who conducted this inspection?
Chicago Department of Public Health
What violations were found during this inspection?
The following violations were found: 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 04H: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. | 02A: Time/Temperature Control for Safety (TCS) food not cooked to required minimum internal temperature. • Poultry, poultry parts, ground and comminuted poultry, all stuffing containing poultry, meats, fish or ratites to or above 165 °F for 15 seconds with no interruption of the cooking process • Ground meat, and food containing ground and comminuted meat, to or above 158 °F for 15 seconds with no interruption of the cooking process, except per individual customer request • Pork, any food containing pork to or above 150 °F for 15 seconds • Mechanically tenderized or injected meats to or above 155 °F. • Whole meat roasts and beef steak to or above required temperature and time except per individual customer request • Raw animal foods cooked in microwave to or above165 °F, covered, rotated or stirred • All other foods to or above 140 °F for 15 seconds; shell eggs to or above 145 °F for 15 seconds except per individual customer request. | 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. | 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. | 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. | 06E: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. | 02B: Hot TCS food item not held at or above 140 °F..
Why are these violations concerning?
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.