New York City, NY - Multiple violations were discovered at Brooklyn Blend during a health inspection on 08/12/2025.
Located in the heart of Bedford-Stuyvesant, Brooklyn Blend operates from a prominent location at 196 Tompkins Avenue Brooklyn Ny, making it easily accessible to area customers.
Health department documentation states: "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, fle." 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, The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens. These federal guidelines guarantee that restaurants adhere to strict health requirements.
Among the findings were infractions involving pest control, a key component of food safety protocols.
Health experts emphasize that pest activity can rapidly contaminate food preparation surfaces and stored ingredients Data compiled by food safety institutions reveals that Effective pest control is considered a critical control point in preventing foodborne illness outbreaks. Per HACCP Prevention Guidelines, such standards maintain that dining facilities comply with comprehensive protection measures.
Inspectors documented deficiencies involving sanitation, an essential component of restaurant operations.
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 FDA Sanitation Standards provides comprehensive guidance for preventing such violations.
The implications extend to broader community food safety standards. Health department data shows that correction of violations helps maintain community health standards.
Under current regulations, Brooklyn Blend faces additional penalties if violations are not promptly corrected. The health department maintains detailed records of all inspection results for public transparency.
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.
| PHONE | 7184842247 |
| BORO | Brooklyn |
| BUILDING | 196 |
| RECORD DATE | 08/15/2025 |
| Council District | 36 |
| Community Board | 303 |
| ACTION | Violations were cited in the following area(s). |
| CAMIS | 50035492 |
| INSPECTION DATE | 08/12/2025 |
| SCORE | 41 |
| Latitude | 40.692431254276 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| NTA | BK75 |
| DBA | BROOKLYN BLEND |
| Longitude | -73.945732580002 |
| BBL | 3 |
| CUISINE DESCRIPTION | Juice; Smoothies; Fruit Salads |
| ZIPCODE | 11206 |
| Census Tract | 026100 |
| STREET | TOMPKINS AVE |
| VIOLATION CODES | 04N; 10F; 02B; 08A; 02G; 06D |
| ALL VIOLATIONS | 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. || 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. || 02B: Hot TCS food item not held at or above 140 °F. || 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. || 06D: Food contact surface not properly washed; rinsed and sanitized after each use and following any activity when contamination may have occurred. |
This inspection was conducted on August 12, 2025.
Chicago Department of Public Health
The following violations were found: 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. | 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. | 02B: Hot TCS food item not held at or above 140 °F. | 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. | 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred..
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.
