New York City, NY - Health department officials identified compliance problems at New Era Restaurant during an inspection on 08/04/2025.
The establishment operates from 366 Utica Avenue Brooklyn Ny in Bedford-Stuyvesant, a busy area of New York City known for its dining scene.
Inspectors documented: "05f. Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain time/temperature control for safety foods (TCS) at required temperatures (critical: critical). 08a. Es." 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.
Temperature control violations pose immediate risks to public health and food safety According to FDA Temperature Safety Guidelines, 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.
Industry experts consistently emphasize the critical importance of proper pest control protocols. The FDA Pest Control Guidelines clearly states that The FDA Food Code mandates that food storage areas remain free from pest contamination at all times.
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 Food Safety Modernization Act clearly states that Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments.
The implications extend to broader community food safety standards. Health department data shows that correction of violations helps maintain community health standards.
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.
These findings underscore the essential nature of comprehensive health compliance in restaurant operations. Community members should feel empowered to examine health department findings when choosing restaurants.
| CAMIS | 50137018 |
| INSPECTION TYPE | Cycle Inspection / Re-inspection |
| BUILDING | 366 |
| BORO | Brooklyn |
| BBL | 3014140045 |
| RECORD DATE | 08/15/2025 |
| GRADE DATE | 08/04/2025 |
| ACTION | Violations were cited in the following area(s). |
| Longitude | -73.931429769283 |
| BIN | 3038126 |
| INSPECTION DATE | 08/04/2025 |
| ZIPCODE | 11213 |
| DBA | NEW ERA RESTAURANT |
| NTA | BK61 |
| SCORE | 37 |
| Council District | 35 |
| Latitude | 40.665670257161 |
| PHONE | 7186070295 |
| GRADE | Z |
| CUISINE DESCRIPTION | Caribbean |
| STREET | UTICA AVENUE |
| Community Board | 309 |
| Census Tract | 035100 |
| VIOLATION CODES | 05F; 08A; 02H; 06C; 04M; 04L; 10B |
| ALL VIOLATIONS | 05F: Insufficient or no hot holding; cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 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. || 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. || 04M: Live roaches in facility's food or non-food area. || 04L: Evidence of mice or live mice in establishment's food or non-food areas. || 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. |
This inspection was conducted on August 4, 2025.
Chicago Department of Public Health
The following violations were found: 05F: Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures | 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 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. | 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. | 04M: Live roaches in facility's food or non-food area. | 04L: Evidence of mice or live mice in establishment's food or non-food areas. | 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..
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.
