New York City, NY - An inspection conducted at Assaia on 08/02/2025 identified food safety violations.
Located in the heart of Bensonhurst, Assaia operates from a prominent location at 2158 Bath Avenue, making it easily accessible to area customers.
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According to inspection records: "08a. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (critical: not critical). 08c. Pesticide not properly labeled or used by unlicensed individual." This type of violation requires correction to maintain food safety standards.
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 Data compiled by food safety institutions reveals that Federal food safety regulations require all food service establishments to maintain comprehensive pest exclusion programs. 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.
Food safety professionals regularly stress the essential nature of adequate sanitation procedures. As outlined in Food Safety Modernization Act, Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments. These federal guidelines guarantee that restaurants adhere to strict health requirements.
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.
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.
Food service professionals should take note of important insights from these findings, highlighting the importance of ongoing compliance to health code requirements. Public education continues to be an essential element in ensuring public health protection.
📋 Complete Inspection Data
| BBL | 3064470030 |
| CAMIS | 50112784 |
| ACTION | Establishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed. |
| CUISINE DESCRIPTION | Eastern European |
| BORO | Brooklyn |
| Longitude | -73.997882625202 |
| RECORD DATE | 08/15/2025 |
| DBA | ASSAIA |
| BUILDING | 2158 |
| Latitude | 40.598907446541 |
| NTA | BK27 |
| ZIPCODE | 11214 |
| Census Tract | 029200 |
| STREET | BATH AVENUE |
| SCORE | 93 |
| PHONE | 7185046454 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| Council District | 47 |
| Community Board | 311 |
| INSPECTION DATE | 07/22/2025 |
| BIN | 3168979 |
| VIOLATION CODES | 04L; 04N; 02B; 04H; 06A; 08C; 02G; 04K; 02H; 10F; 06C; 09B; 08A; 04A |
| ALL VIOLATIONS | 04L: Evidence of mice or live mice in establishment's food or non-food areas. || 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. || 02B: Hot TCS food item not held at or above 140 °F. || 04H: Raw; cooked or prepared food is adulterated; contaminated; cross-contaminated; or not discarded in accordance with HACCP plan. || 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. || 08C: Pesticide not properly labeled or used by unlicensed individual. Pesticide; other toxic chemical improperly used/stored. Unprotected; unlocked bait station used. || 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. || 04K: Evidence of rats or live rats in establishment's food or non-food areas. || 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. || 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. || 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. || 09B: Thawing procedure improper. || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. |
Frequently Asked Questions
When was this inspection conducted?
This inspection was conducted on August 2, 2025.
Who conducted this inspection?
Chicago Department of Public Health
What violations were found during this inspection?
The following violations were found: 04L: Evidence of mice or live mice in establishment's food or non-food areas. | 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. | 02B: Hot TCS food item not held at or above 140 °F. | 04H: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. | 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. | 08C: Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used. | 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. | 04K: Evidence of rats or live rats in establishment's food or non-food areas. | 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. | 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. | 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. | 09B: Thawing procedure improper. | 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations..
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.