New York City, NY - An inspection on 08/04/2025 at Unique Crepes & Deli uncovered significant health code violations.
Situated at 711 Manhattan Avenue, Brooklyn, Ny in Greenpoint, the restaurant serves a diverse clientele in one of New York City's bustling districts.
According to inspection records: "05c. Food contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided." This type of violation requires correction to maintain food safety standards.
Health department officials noted violations related to hand washing, which require attention for public health compliance.
Public health officials identify poor hand hygiene as a primary factor in foodborne illness transmission Research conducted by federal health agencies demonstrates 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 provides comprehensive guidance for preventing such violations.
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 Research conducted by federal health agencies demonstrates that The FDA Food Code mandates that food storage areas remain free from pest contamination at all times. The FDA Pest Control Guidelines provides comprehensive guidance for preventing such violations.
The inspection found infractions involving sanitation, a fundamental aspect of food service operations.
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 types of violations require attention to maintain compliance standards for the establishment and its customers. Health officials note that addressing such conditions helps maintain public confidence in food service establishments.
The New York City Department of Health and Mental Hygiene has mandated that Unique Crepes & Deli immediately address all identified violations before resuming normal operations. A follow-up inspection has been scheduled to verify compliance.
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.
| GRADE | N |
| BORO | Brooklyn |
| Council District | 33 |
| Census Tract | 056100 |
| Community Board | 301 |
| RECORD DATE | 08/15/2025 |
| Longitude | -73.952004575 |
| BUILDING | 711 |
| ACTION | Violations were cited in the following area(s). |
| BIN | 3065594 |
| INSPECTION DATE | 08/04/2025 |
| SCORE | 63 |
| DBA | UNIQUE CREPES & DELI |
| CUISINE DESCRIPTION | Other |
| Latitude | 40.725873586578 |
| PHONE | 6072448417 |
| NTA | BK76 |
| CAMIS | 50167692 |
| INSPECTION TYPE | Pre-permit (Non-operational) / Initial Inspection |
| STREET | MANHATTAN AVENUE |
| BBL | 3026190024 |
| ZIPCODE | 11222 |
| VIOLATION CODES | 05C; 10B; 10F; 05D |
| ALL VIOLATIONS | 05C: Food contact surface; refillable; reusable containers; or equipment improperly constructed; placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food. || 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. || 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. || 05D: No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation; food service or ware washing area. Hand washing facility not accessible; obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device. |
This inspection was conducted on August 4, 2025.
Chicago Department of Public Health
The following violations were found: 05C: Food contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food. | 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. | 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. | 05D: No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device..
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.
