New York City, NY - Health inspectors discovered violations during an inspection of Cafe Pobeda on 08/11/2025.
The establishment operates from 5610 New Utrecht Avenue in Sunset Park, a busy area of New York City known for its dining scene.
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Health department documentation states: "04c. Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment. (critical: critical). 06a. Person." Such infractions require correction to meet regulatory standards.
The inspection identified violations related to temperature control, an important area of food safety.
Food safety professionals regularly stress the essential nature of adequate temperature control procedures. As outlined in FDA Temperature Safety Guidelines, Maintaining proper food temperatures is the most effective method for preventing bacterial growth and foodborne illness. These federal guidelines guarantee that restaurants adhere to strict health requirements.
Inspectors documented deficiencies involving pest control, an essential component of restaurant operations.
Food safety professionals regularly stress the essential nature of adequate pest control procedures. As outlined in FDA Food Code Standards, Federal food safety regulations require all food service establishments to maintain comprehensive pest exclusion programs. 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 professionals regularly stress the essential nature of adequate sanitation procedures. As outlined in FDA Sanitation Standards, Federal regulators use FDA sanitation guidelines as the benchmark for evaluating food service establishment compliance. These federal guidelines guarantee that restaurants adhere to strict health requirements.
Among the findings were infractions involving hand washing, a key component of food safety protocols.
Hand washing violations directly impact food safety and customer health protection Data compiled by food safety institutions reveals that Federal guidelines require food service workers to wash hands for a minimum of 20 seconds using soap and warm water. Per CDC Hand Hygiene Guidelines, such standards maintain that dining facilities comply with comprehensive protection measures.
In addition to regulatory requirements, these issues may affect the business's standing and public trust. Community health organizations track health department findings to provide education to local residents.
The New York City Department of Health and Mental Hygiene has mandated that Cafe Pobeda immediately address all identified violations before resuming normal operations. A follow-up inspection has been scheduled to verify compliance.
Food service professionals should take note of important insights from these findings, highlighting the importance of ongoing compliance to health code requirements. Public education continues to be an essential element in ensuring public health protection.
📋 Complete Inspection Data
| DBA | CAFE POBEDA |
| STREET | NEW UTRECHT AVENUE |
| ACTION | Establishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed. |
| ZIPCODE | 11219 |
| CUISINE DESCRIPTION | Eastern European |
| BORO | Brooklyn |
| Latitude | 40.630612398506 |
| CAMIS | 50139943 |
| BIN | 3140096 |
| Council District | 44 |
| BUILDING | 5610 |
| RECORD DATE | 08/15/2025 |
| PHONE | 7185766633 |
| Community Board | 312 |
| INSPECTION DATE | 08/11/2025 |
| SCORE | 76 |
| Longitude | -73.995734409292 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| Census Tract | 024000 |
| BBL | 3056910014 |
| NTA | BK88 |
| VIOLATION CODES | 04C; 06A; 10B; 04A; 04N; 08A; 02G; 04L; 10F; 09E; 10G |
| ALL VIOLATIONS | 04C: Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment. || 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. || 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. || 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. || 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. || 04L: Evidence of mice or live mice in establishment's food or non-food areas. || 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. || 09E: Wash hands sign not posted near or above hand washing sink. || 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware; including dishes; utensils; and equipment deficient. |
Frequently Asked Questions
When was this inspection conducted?
This inspection was conducted on August 11, 2025.
Who conducted this inspection?
Chicago Department of Public Health
What violations were found during this inspection?
The following violations were found: 04C: Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment. | 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. | 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. | 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. | 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. | 04L: Evidence of mice or live mice in establishment's food or non-food areas. | 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. | 09E: Wash hands sign not posted near or above hand washing sink. | 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient..
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.