New York City, NY - Multiple violations were discovered at Green Chilli during a health inspection on 08/12/2025.
The dining establishment functions from 524B Nostrand Avenue Brooklyn Ny in Bedford-Stuyvesant, 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.
The inspection identified violations related to temperature control, an important area of food safety.
Temperature control violations pose immediate risks to public health and food safety According to USDA Safe Temperature Standards, The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens. This regulatory framework ensures that food service establishments meet rigorous safety standards.
Health department officials noted violations related to pest control, which require attention for public health compliance.
Public health authorities continually highlight the fundamental significance of comprehensive pest control practices. Studies from public health organizations show that Federal food safety regulations require all food service establishments to maintain comprehensive pest exclusion programs. The FDA Pest Control Guidelines offers detailed requirements for maintaining compliance.
The inspection identified violations related to sanitation, an important area of food safety.
Public health authorities continually highlight the fundamental significance of comprehensive sanitation practices. Studies from public health organizations show that Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments. The Food Safety Modernization Act offers detailed requirements for maintaining compliance.
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.
The New York City Department of Health and Mental Hygiene has mandated that Green Chilli 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.
| DBA | GREEN CHILLI |
| Longitude | -73.949671967174 |
| BORO | Brooklyn |
| SCORE | 20 |
| RECORD DATE | 08/15/2025 |
| Council District | 36 |
| CUISINE DESCRIPTION | Indian |
| Community Board | 303 |
| ACTION | Violations were cited in the following area(s). |
| INSPECTION DATE | 08/12/2025 |
| BUILDING | 524B |
| ZIPCODE | 11216 |
| CAMIS | 50120412 |
| Census Tract | 024500 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| NTA | BK75 |
| STREET | NOSTRAND AVE |
| Latitude | 40.680825399753 |
| BBL | 3 |
| PHONE | 7187721162 |
| VIOLATION CODES | 02B; 10F; 10G; 06C |
| 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. || 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware; including dishes; utensils; and equipment deficient. || 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. |
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. | 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. | 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..
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.
