New York City, NY - Multiple violations were discovered at Crown Fried Chicken during a health inspection on 07/31/2025.
The restaurant is located at 308 Tompkins Avenue Brooklyn Ny in New York City's Bedford-Stuyvesant district, serving local residents and visitors.
Health department documentation states: "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." Such infractions require correction to meet regulatory standards.
The examination revealed violations related to temperature control, which need to be addressed for proper compliance.
Food safety professionals regularly stress the essential nature of adequate temperature control procedures. As outlined in USDA Safe Temperature Standards, Maintaining proper food temperatures is the most effective method for preventing bacterial growth and foodborne illness. These federal guidelines guarantee that restaurants adhere to strict health requirements.
Health department officials noted violations related to hand washing, which require attention for public health compliance.
Public health authorities continually highlight the fundamental significance of comprehensive hand washing practices. Studies from public health organizations show that The CDC emphasizes that inadequate hand washing contributes to approximately 89% of foodborne illness outbreaks. The Chicago Health Department Requirements offers detailed requirements for maintaining compliance.
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 The FDA Food Code mandates that food storage areas remain free from pest contamination at all times. Per FDA Pest Control 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.
Industry experts consistently emphasize the critical importance of proper sanitation protocols. The FDA Sanitation Standards clearly states that Federal regulators use FDA sanitation guidelines as the benchmark for evaluating food service establishment compliance.
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 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.
| CAMIS | 50105846 |
| BIN | 3036821 |
| DBA | CROWN FRIED CHICKEN |
| BORO | Brooklyn |
| PHONE | 7182216897 |
| INSPECTION DATE | 07/01/2025 |
| RECORD DATE | 08/15/2025 |
| Council District | 36 |
| ACTION | Violations were cited in the following area(s). |
| ZIPCODE | 11213 |
| BBL | 3013780049 |
| NTA | BK61 |
| BUILDING | 226 |
| SCORE | 22 |
| CUISINE DESCRIPTION | Chicken |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| Latitude | 40.671022268143 |
| Longitude | -73.930919561531 |
| STREET | UTICA AVENUE |
| Community Board | 308 |
| Census Tract | 035100 |
| VIOLATION CODES | 02H; 10B; 02G; 10F |
| ALL VIOLATIONS | 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. || 10B: Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of. || 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. || 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. |
This inspection was conducted on July 31, 2025.
Chicago Department of Public Health
The following violations were found: 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. | 10B: Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of. | 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. | 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..
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.
