New York City, NY - Health inspectors discovered violations during an inspection of 3 in 1 Kitchen on 08/12/2025.
The dining establishment functions from 4902 Fort Hamilton Parkway in Borough Park, a well-trafficked section of New York City recognized for its restaurant culture.
The inspection report documents: "02b. Hot TCS food item not held at or above 140 °f. (critical: critical). 10f. Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spa." Health officials note that these violations need attention to maintain proper compliance.
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 USDA Safe Temperature Standards, 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 pest control, an essential component of restaurant operations.
Pest control violations represent some of the most significant infractions in food service inspections According to FDA Pest Control Guidelines, The FDA Food Code mandates that food storage areas remain free from pest contamination at all times. This regulatory framework ensures that food service establishments meet rigorous safety standards.
The examination revealed violations related to sanitation, which need to be addressed for proper compliance.
Food safety experts emphasize that consistent sanitation practices prevent the accumulation of harmful bacteria Research conducted by federal health agencies demonstrates that The FDA Food Code establishes comprehensive sanitation requirements that form the foundation of safe food service operations. The Food Safety Modernization Act provides comprehensive guidance for preventing such violations.
Such infractions require attention for the business to maintain compliance with community safety standards. Public health officials note that addressing these violations helps maintain trust in dining 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.
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.
| Latitude | 40.638295102672 |
| SCORE | 21 |
| ZIPCODE | 11219 |
| BORO | Brooklyn |
| BUILDING | 4902 |
| BIN | 3137602 |
| Council District | 44 |
| RECORD DATE | 08/15/2025 |
| Community Board | 312 |
| ACTION | Violations were cited in the following area(s). |
| INSPECTION DATE | 08/12/2025 |
| STREET | FORT HAMILTON PARKWAY |
| CUISINE DESCRIPTION | American |
| DBA | 3 IN 1 KITCHEN |
| Census Tract | 011400 |
| BBL | 3056390010 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| Longitude | -73.99778408659 |
| CAMIS | 50049907 |
| NTA | BK88 |
| PHONE | 7184377744 |
| VIOLATION CODES | 02B; 10F; 02G |
| ALL VIOLATIONS | 02B: Hot TCS food item not held at or above 140 °F. || 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. || 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 12, 2025.
Chicago Department of Public Health
The following violations were found: 02B: Hot TCS food item not held at or above 140 °F. | 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. | 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.
