New York City, NY - A health department inspection at Mint Heights on 08/12/2025 revealed multiple health code violations.
Situated at 46 Henry Street Brooklyn Ny in Cobble Hill, the restaurant serves a diverse clientele in one of New York City's bustling districts.
The inspection report notes: "06. Current letter grade or grade pending card not posted (critical: not critical). 08a." Food safety guidelines indicate that such conditions should be addressed promptly.
The inspection identified violations related to temperature control, an important area of food safety.
Industry experts consistently emphasize the critical importance of proper temperature control protocols. The USDA Safe Temperature Standards clearly states that The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens.
The inspection found infractions involving pest control, a fundamental aspect of food service 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.
The inspection found infractions involving sanitation, a fundamental aspect of food service operations.
Industry experts consistently emphasize the critical importance of proper sanitation protocols. The FDA Sanitation Standards clearly states that The FDA Food Code establishes comprehensive sanitation requirements that form the foundation of safe food service operations.
These types of violations require attention to maintain compliance standards for the establishment and its customers. Health officials note that addressing such conditions helps maintain public confidence in food service establishments.
Under current regulations, Mint Heights faces additional penalties if violations are not promptly corrected. The health department maintains detailed records of all inspection results for public transparency.
The broader restaurant industry can learn valuable lessons from such cases, emphasizing the need for continuous vigilance to food safety standards. Consumer awareness remains a crucial component in maintaining community food safety.
| STREET | HENRY STREET |
| CAMIS | 50108895 |
| BBL | 3002160031 |
| NTA | BK09 |
| INSPECTION TYPE | Administrative Miscellaneous / Re-inspection |
| BORO | Brooklyn |
| Council District | 33 |
| BUILDING | 46 |
| Community Board | 302 |
| BIN | 3001604 |
| RECORD DATE | 08/15/2025 |
| CUISINE DESCRIPTION | Indian |
| Census Tract | 000100 |
| ACTION | Violations were cited in the following area(s). |
| GRADE DATE | 08/12/2025 |
| DBA | MINT HEIGHTS |
| INSPECTION DATE | 08/12/2025 |
| SCORE | 36 |
| ZIPCODE | 11201 |
| PHONE | 3479160325 |
| Longitude | -73.991993711657 |
| GRADE | Z |
| Latitude | 40.699580226987 |
| VIOLATION CODES | 02H; 04L; 20-06; 08A; 06D; 02B; 10G |
| ALL VIOLATIONS | 02H: After cooking or removal from hot holding; TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours; and from 70 °F to 41 °F or less within 4 additional hours. || 04L: Evidence of mice or live mice in establishment's food or non-food areas. || 20-06: Current letter grade or Grade Pending card not posted || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 06D: Food contact surface not properly washed; rinsed and sanitized after each use and following any activity when contamination may have occurred. || 02B: Hot TCS food item not held at or above 140 °F. || 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware; including dishes; utensils; and equipment deficient. |
This inspection was conducted on August 12, 2025.
Chicago Department of Public Health
The following violations were found: 02H: After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours. | 04L: Evidence of mice or live mice in establishment's food or non-food areas. | 20-06: Current letter grade or Grade Pending card not posted | 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. | 02B: Hot TCS food item not held at or above 140 °F. | 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient..
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.
