New York City, NY - Health inspectors discovered violations during an inspection of Kitchen 86 on 08/12/2025.
Located in the heart of Bensonhurst, Kitchen 86 operates from a prominent location at 2306 86 Street, making it easily accessible to area customers.
The inspection report notes: "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." Food safety guidelines indicate that such conditions should be addressed promptly.
Health department officials noted violations related to temperature control, which require attention for public health compliance.
Industry experts consistently emphasize the critical importance of proper temperature control protocols. The USDA Safe Temperature Standards clearly states that Maintaining proper food temperatures is the most effective method for preventing bacterial growth and foodborne illness.
Inspectors documented deficiencies involving pest control, an essential component of restaurant operations.
Health experts emphasize that pest activity can rapidly contaminate food preparation surfaces and stored ingredients Data compiled by food safety institutions reveals that Federal food safety regulations require all food service establishments to maintain comprehensive pest exclusion programs. Per HACCP Prevention Guidelines, such standards maintain that dining facilities comply with comprehensive protection measures.
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.
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 Kitchen 86 immediately address all identified violations before resuming normal operations. A follow-up inspection has been scheduled to verify compliance.
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.
| Longitude | -73.991393465505 |
| BUILDING | 2306 |
| NTA | BK29 |
| BORO | Brooklyn |
| INSPECTION TYPE | Pre-permit (Operational) / Compliance Inspection |
| STREET | 86 STREET |
| RECORD DATE | 08/15/2025 |
| PHONE | 7187106222 |
| CUISINE DESCRIPTION | Chinese |
| ACTION | Violations were cited in the following area(s). |
| ZIPCODE | 11214 |
| CAMIS | 50162294 |
| Latitude | 40.600438733655 |
| Census Tract | 030000 |
| INSPECTION DATE | 08/12/2025 |
| DBA | KITCHEN 86 |
| BIN | 3185414 |
| Council District | 47 |
| Community Board | 311 |
| BBL | 3068610040 |
| SCORE | 12 |
| VIOLATION CODES | 06C; 02G |
| ALL VIOLATIONS | 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. || 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: 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. | 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.
