New York City, NY - An inspection on 08/06/2025 at A-Pou'S Taste uncovered significant health code violations.
The establishment operates from 963 Grand Street Brooklyn Ny in Williamsburg, a busy area of New York City known for its dining scene.
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According to inspection records: "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." This type of violation requires correction to maintain food safety standards.
The examination revealed violations related to temperature control, which need to be addressed for proper compliance.
Professional food safety experts consider temperature monitoring essential for preventing foodborne illness Research conducted by federal health agencies demonstrates that Maintaining proper food temperatures is the most effective method for preventing bacterial growth and foodborne illness. The HACCP Temperature Monitoring provides comprehensive guidance for preventing such violations.
The examination revealed violations related to hand washing, which need to be addressed for proper compliance.
Food safety professionals regularly stress the essential nature of adequate hand washing procedures. As outlined in CDC Hand Hygiene Guidelines, Federal guidelines require food service workers to wash hands for a minimum of 20 seconds using soap and warm water. These federal guidelines guarantee that restaurants adhere to strict health requirements.
Inspectors documented deficiencies involving pest control, an essential component of restaurant operations.
Industry experts consistently emphasize the critical importance of proper pest control protocols. The FDA Food Code Standards clearly states that Federal food safety regulations require all food service establishments to maintain comprehensive pest exclusion programs.
Inspectors documented deficiencies involving sanitation, an essential component of restaurant operations.
Public health authorities continually highlight the fundamental significance of comprehensive sanitation practices. Studies from public health organizations show that Federal regulators use FDA sanitation guidelines as the benchmark for evaluating food service establishment compliance. The Food Safety Modernization Act offers detailed requirements for maintaining compliance.
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.
Local regulatory authorities have ordered that A-Pou'S Taste swiftly remediate the documented deficiencies before reopening to customers. Additional review is planned to confirm remediation.
Regular health inspections serve as critical safeguards for public health in New York City's dining landscape. Transparency in reporting inspection findings ensures that community members can make informed decisions about their dining options.
📋 Complete Inspection Data
| Longitude | -73.936026846517 |
| STREET | GRAND STREET |
| DBA | A-POU'S TASTE |
| Council District | 34 |
| INSPECTION TYPE | Cycle Inspection / Re-inspection |
| BORO | Brooklyn |
| BBL | 3029240044 |
| BUILDING | 963 |
| ZIPCODE | 11211 |
| GRADE DATE | 08/06/2025 |
| Community Board | 301 |
| RECORD DATE | 08/15/2025 |
| INSPECTION DATE | 08/06/2025 |
| ACTION | Violations were cited in the following area(s). |
| Latitude | 40.71307791197 |
| NTA | BK90 |
| Census Tract | 048100 |
| PHONE | 7183888111 |
| BIN | 3070478 |
| CUISINE DESCRIPTION | Asian/Asian Fusion |
| GRADE | Z |
| CAMIS | 50070157 |
| SCORE | 40 |
| VIOLATION CODES | 05D; 02B; 04N; 08A; 02G |
| ALL VIOLATIONS | 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. || 02B: Hot TCS food item not held at or above 140 °F. || 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. || 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. |
Frequently Asked Questions
When was this inspection conducted?
This inspection was conducted on August 6, 2025.
Who conducted this inspection?
Chicago Department of Public Health
What violations were found during this inspection?
The following violations were found: 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. | 02B: Hot TCS food item not held at or above 140 °F. | 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. | 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..
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.