New York City, NY - An inspection conducted at Bkln Diner on 08/04/2025 identified food safety violations.
Bkln Diner is positioned at 5922-24 Avenue N Brooklyn Ny in the Midwood area, drawing neighborhood patrons and tourists.
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The inspection report notes: "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." Food safety guidelines indicate that such conditions should be addressed promptly.
The inspection identified violations related to temperature control, an important area of food safety.
Professional food safety experts consider temperature monitoring essential for preventing foodborne illness According to HACCP Temperature Monitoring, Temperature abuse remains the leading cause of foodborne illness outbreaks in restaurant settings. This regulatory framework ensures that food service establishments meet rigorous safety standards.
Health department officials noted violations related to pest control, which require attention for public health compliance.
Health experts emphasize that pest activity can rapidly contaminate food preparation surfaces and stored ingredients According to FDA Food Code Standards, The FDA Food Code mandates that food storage areas remain free from pest contamination at all times. This regulatory framework ensures that food service establishments meet rigorous safety standards.
Inspectors documented deficiencies involving sanitation, an essential component of restaurant operations.
Sanitation violations encompass a broad spectrum of cleanliness and maintenance issues that affect food safety According to Food Safety Modernization Act, 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.
City health officials have required that Bkln Diner promptly correct these infractions before continuing food service. Re-examination will be conducted to ensure corrections.
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.
📋 Complete Inspection Data
| Latitude | 40.619480522259 |
| Longitude | -73.918074014201 |
| BORO | Brooklyn |
| PHONE | 7182092246 |
| RECORD DATE | 08/15/2025 |
| ACTION | Violations were cited in the following area(s). |
| NTA | BK58 |
| CAMIS | 50047546 |
| INSPECTION DATE | 08/04/2025 |
| ZIPCODE | 11234 |
| SCORE | 38 |
| BBL | 3079040047 |
| STREET | AVENUE N |
| CUISINE DESCRIPTION | American |
| Community Board | 318 |
| Council District | 46 |
| BIN | 3221457 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| Census Tract | 068800 |
| BUILDING | 5922-24 |
| DBA | BKLN DINER |
| VIOLATION CODES | 10F; 06F; 04H; 10B; 08A; 02G; 04L |
| ALL VIOLATIONS | 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. || 06F: Wiping cloths not stored clean and dry; or in a sanitizing solution; between uses. || 04H: Raw; cooked or prepared food is adulterated; contaminated; cross-contaminated; or not discarded in accordance with HACCP plan. || 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. || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 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. || 04L: Evidence of mice or live mice in establishment's food or non-food areas. |
Frequently Asked Questions
When was this inspection conducted?
This inspection was conducted on August 4, 2025.
Who conducted this inspection?
Chicago Department of Public Health
What violations were found during this inspection?
The following violations were found: 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. | 06F: Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses. | 04H: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. | 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. | 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 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. | 04L: Evidence of mice or live mice in establishment's food or non-food areas..
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.