New York City, NY - A scheduled inspection at Dannee Thai on 08/06/2025 documented several health code infractions.
The dining establishment functions from 433 Dekalb Avenue Brooklyn Ny in Clinton Hill, a well-trafficked section of New York City recognized for its restaurant culture.
The inspection report documents: "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). 10f. No." Health officials note that these violations need attention to maintain proper compliance.
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 USDA Safe Temperature Standards, The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens. This regulatory framework ensures that food service establishments meet rigorous safety standards.
The inspection found infractions involving hand washing, a fundamental aspect of food service operations.
Industry experts consistently emphasize the critical importance of proper hand washing protocols. The Chicago Health Department Requirements clearly states that Federal guidelines require food service workers to wash hands for a minimum of 20 seconds using soap and warm water.
The examination revealed violations related to pest control, which need to be addressed for proper 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.
Food safety professionals regularly stress the essential nature of adequate sanitation procedures. As outlined in FDA Sanitation Standards, 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.
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.
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.
| ACTION | Establishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed. |
| INSPECTION TYPE | Cycle Inspection / Re-inspection |
| BORO | Brooklyn |
| Latitude | 40.690362126405 |
| CUISINE DESCRIPTION | Thai |
| Council District | 33 |
| RECORD DATE | 08/15/2025 |
| Community Board | 303 |
| INSPECTION DATE | 08/06/2025 |
| STREET | DEKALB AVENUE |
| ZIPCODE | 11205 |
| BBL | 3019240060 |
| BIN | 3055134 |
| PHONE | 7186224422 |
| SCORE | 71 |
| CAMIS | 50115184 |
| DBA | DANNEE THAI |
| NTA | BK69 |
| Census Tract | 019300 |
| BUILDING | 433 |
| Longitude | -73.960158015334 |
| VIOLATION CODES | 05F; 10F; 06C; 05D; 04M; 08A; 06E; 02G |
| 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 || 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. || 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. || 04M: Live roaches in facility's food or non-food area. || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 06E: Sanitized equipment or utensil; including in-use food dispensing utensil; improperly used or stored. || 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. |
This inspection was conducted on August 6, 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 | 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. | 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. | 04M: Live roaches in facility's food or non-food area. | 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 06E: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. | 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..
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.
