New York City, NY - Multiple violations were discovered at Mothers Seafood & More during a health inspection on 08/01/2025.
The dining establishment functions from 59 Graham Avenue, Brooklyn, Ny in East Williamsburg, a well-trafficked section of New York City recognized for its restaurant culture.
The inspection report documents: "10g. Dishwashing and ware washing: cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. (critical: not critical). 03a. Food, prohibited, from unapproved or unkno." Health officials note that these violations need attention to maintain proper compliance.
Inspectors documented deficiencies involving temperature control, an essential component of restaurant operations.
Food safety professionals regularly stress the essential nature of adequate temperature control procedures. As outlined in HACCP Temperature Monitoring, The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens. These federal guidelines guarantee that restaurants adhere to strict health requirements.
Among the findings were infractions involving hand washing, a key component of food safety protocols.
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 CDC Hand Hygiene Guidelines offers detailed requirements for maintaining compliance.
The examination revealed violations related to pest control, which need to be addressed for proper compliance.
Industry experts consistently emphasize the critical importance of proper pest control protocols. The FDA Pest Control Guidelines clearly states that Effective pest control is considered a critical control point in preventing foodborne illness outbreaks.
The inspection identified violations related to sanitation, an important area of food safety.
Food safety experts emphasize that consistent sanitation practices prevent the accumulation of harmful bacteria According to FDA Sanitation Standards, Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments. This regulatory framework ensures that food service establishments meet rigorous safety standards.
Beyond regulatory requirements, such infractions may affect the restaurant's standing and customer relationships. Local food safety organizations monitor inspection results to provide information to the public.
Regulatory authorities have scheduled an extensive follow-up review to confirm that every infraction has been adequately corrected. Management are required to show complete correction before these violations will be deemed closed.
The broader restaurant industry can learn valuable lessons from such cases, emphasizing the need for continuous vigilance to food safety standards. Consumer awareness remains a crucial component in maintaining community food safety.
| BIN | 3071503 |
| DBA | MOTHERS SEAFOOD & MORE |
| Council District | 34 |
| BORO | Brooklyn |
| BUILDING | 59 |
| PHONE | 9178260978 |
| Census Tract | 049100 |
| Community Board | 301 |
| CAMIS | 50143734 |
| Longitude | -73.942585728688 |
| RECORD DATE | 08/15/2025 |
| INSPECTION DATE | 08/01/2025 |
| BBL | 3031050021 |
| CUISINE DESCRIPTION | Soul Food |
| ACTION | Violations were cited in the following area(s). |
| SCORE | 39 |
| NTA | BK90 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| ZIPCODE | 11206 |
| STREET | GRAHAM AVENUE |
| Latitude | 40.703524092224 |
| VIOLATION CODES | 10G; 03A; 08A; 04N; 10B; 02B; 06A |
| ALL VIOLATIONS | 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware; including dishes; utensils; and equipment deficient. || 03A: Food; prohibited; from unapproved or unknown source; home canned or home prepared. Animal slaughtered; butchered or dressed (eviscerated; skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site. || 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. || 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. || 02B: Hot TCS food item not held at or above 140 °F. || 06A: Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed. |
This inspection was conducted on August 1, 2025.
Chicago Department of Public Health
The following violations were found: 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. | 03A: Food, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site. | 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. | 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. | 02B: Hot TCS food item not held at or above 140 °F. | 06A: Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed..
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.
