New York City, NY - An inspection on 08/11/2025 at Bklyn Crepe uncovered significant health code violations.
The restaurant is located at 214 Flatbush Avenue Brooklyn Ny in New York City's Prospect Heights district, serving local residents and visitors.
The inspection report notes: "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." Food safety guidelines indicate that such conditions should be addressed promptly.
The examination revealed violations related to temperature control, which need to be addressed for proper compliance.
Food safety professionals regularly stress the essential nature of adequate temperature control procedures. As outlined in FDA Temperature Safety Guidelines, Temperature abuse remains the leading cause of foodborne illness outbreaks in restaurant settings. These federal guidelines guarantee that restaurants adhere to strict health requirements.
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 Research conducted by federal health agencies demonstrates that Proper hand hygiene represents the single most effective method for preventing cross-contamination in food service. The FDA Hand Washing Standards provides comprehensive guidance for preventing such violations.
Among the findings were infractions involving pest control, a key component of food safety protocols.
Food safety professionals regularly stress the essential nature of adequate pest control procedures. As outlined in FDA Pest Control Guidelines, Effective pest control is considered a critical control point in preventing foodborne illness outbreaks. These federal guidelines guarantee that restaurants adhere to strict health requirements.
Health department officials noted violations related to sanitation, which require attention for public health compliance.
Food safety experts emphasize that consistent sanitation practices prevent the accumulation of harmful bacteria Research conducted by federal health agencies demonstrates that Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments. The Food Safety Modernization Act provides comprehensive guidance for preventing such violations.
Beyond regulatory requirements, such infractions may affect the restaurant's standing and customer relationships. Local food safety organizations monitor inspection results to provide information to the public.
The New York City Department of Health and Mental Hygiene has mandated that Bklyn Crepe 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.
| STREET | FLATBUSH AVENUE |
| Longitude | -73.975378471823 |
| BIN | 3018494 |
| BUILDING | 214 |
| INSPECTION TYPE | Cycle Inspection / Re-inspection |
| NTA | BK37 |
| BORO | Brooklyn |
| PHONE | 7186381023 |
| DBA | BKLYN CREPE |
| RECORD DATE | 08/15/2025 |
| GRADE DATE | 08/11/2025 |
| Census Tract | 012902 |
| ACTION | Violations were cited in the following area(s). |
| Council District | 39 |
| INSPECTION DATE | 08/11/2025 |
| CAMIS | 50105653 |
| Community Board | 306 |
| SCORE | 34 |
| Latitude | 40.681171411654 |
| ZIPCODE | 11217 |
| CUISINE DESCRIPTION | Juice; Smoothies; Fruit Salads |
| BBL | 3009310025 |
| GRADE | Z |
| VIOLATION CODES | 10F; 06A; 02G; 04N; 02C; 08A |
| ALL VIOLATIONS | 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. || 06A: Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed. || 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. || 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. || 02C: Hot TCS food item that has been cooked and cooled is being held for service without first being reheated to 165º F or above within 2 hours. || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. |
This inspection was conducted on August 11, 2025.
Chicago Department of Public Health
The following violations were found: 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. | 06A: Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed. | 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. | 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. | 02C: Hot TCS food item that has been cooked and cooled is being held for service without first being reheated to 165º F or above within 2 hours. | 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests..
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.
