New York City, NY - A scheduled inspection at Brooklyn Bread on 08/07/2025 documented several health code infractions.
The restaurant is located at 412 Court Street Brooklyn Ny in New York City's Carroll Gardens district, serving local residents and visitors.
Inspectors documented: "08. Failure to post or conspicuously post healthy eating information (critical: not critical). 05d." This finding indicates a need for compliance with established food safety protocols.
Among the findings were infractions involving temperature control, a key component of food safety protocols.
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.
Inspectors documented deficiencies involving hand washing, an essential component of restaurant operations.
Public health officials identify poor hand hygiene as a primary factor in foodborne illness transmission According to FDA Hand Washing Standards, Proper hand hygiene represents the single most effective method for preventing cross-contamination in food service. This regulatory framework ensures that food service establishments meet rigorous safety standards.
Inspectors documented deficiencies involving pest control, an essential component of restaurant operations.
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 HACCP Prevention Guidelines provides comprehensive guidance for preventing such violations.
The examination revealed violations related to sanitation, which need to be addressed for proper compliance.
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.
These compliance issues require correction to maintain proper standards for the restaurant and public health. Food safety professionals indicate that addressing non-compliance helps ensure customer safety standards.
Regulatory authorities have scheduled an extensive follow-up review to confirm that every infraction has been adequately corrected. Management are required to show complete correction before these violations will be deemed closed.
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.
| SCORE | 62 |
| INSPECTION DATE | 08/07/2025 |
| INSPECTION TYPE | Administrative Miscellaneous / Re-inspection |
| DBA | BROOKLYN BREAD |
| CAMIS | 50145810 |
| BORO | Brooklyn |
| Latitude | 40.680062383246 |
| BBL | 3003610027 |
| NTA | BK33 |
| RECORD DATE | 08/15/2025 |
| BIN | 3336027 |
| Census Tract | 006500 |
| ACTION | Violations were cited in the following area(s). |
| Council District | 39 |
| GRADE DATE | 08/07/2025 |
| ZIPCODE | 11231 |
| Community Board | 306 |
| CUISINE DESCRIPTION | American |
| PHONE | 9298502715 |
| STREET | COURT STREET |
| Longitude | -73.997014748173 |
| GRADE | Z |
| BUILDING | 412 |
| VIOLATION CODES | 02B; 04O; 20-08; 05D; 10F; 06C; 02G; 08C; 04A; 03I |
| ALL VIOLATIONS | 02B: Hot TCS food item not held at or above 140 °F. || 04O: Live animal other than fish in tank or service animal present in facility’s food or non-food area. || 20-08: Failure to post or conspicuously post healthy eating information || 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. || 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. || 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. || 08C: Pesticide not properly labeled or used by unlicensed individual. Pesticide; other toxic chemical improperly used/stored. Unprotected; unlocked bait station used. || 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. || 03I: Juice packaged on premises with no or incomplete label; no warning statement |
This inspection was conducted on August 7, 2025.
Chicago Department of Public Health
The following violations were found: 02B: Hot TCS food item not held at or above 140 °F. | 04O: Live animal other than fish in tank or service animal present in facility’s food or non-food area. | 20-08: Failure to post or conspicuously post healthy eating information | 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. | 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. | 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. | 08C: Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used. | 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. | 03I: Juice packaged on premises with no or incomplete label, no warning statement.
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.
