New York City, NY - City health officials cited 100% Mr Lin for health violations during an inspection on 08/13/2025.
Situated at 445 Gold Street Brooklyn Ny in Downtown Brooklyn, the restaurant serves a diverse clientele in one of New York City's bustling districts.
Health department documentation states: "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 excep." Such infractions require correction to meet regulatory standards.
The inspection found infractions involving temperature control, a fundamental aspect of food service operations.
Industry experts consistently emphasize the critical importance of proper temperature control protocols. The FDA Temperature Safety Guidelines clearly states that The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens.
Inspectors documented deficiencies involving pest control, an essential component of restaurant operations.
Public health authorities continually highlight the fundamental significance of comprehensive pest control practices. Studies from public health organizations show that Effective pest control is considered a critical control point in preventing foodborne illness outbreaks. The HACCP Prevention Guidelines offers detailed requirements for maintaining compliance.
These compliance issues require correction to maintain proper standards for the restaurant and public health. Food safety professionals indicate that addressing non-compliance helps ensure customer safety standards.
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.
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.
| BBL | 3001497501 |
| Census Tract | 001500 |
| BORO | Brooklyn |
| Council District | 33 |
| GRADE DATE | 08/13/2025 |
| Community Board | 302 |
| STREET | GOLD ST |
| RECORD DATE | 08/15/2025 |
| BIN | 3397861 |
| ACTION | Violations were cited in the following area(s). |
| VIOLATION DESCRIPTION | 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. |
| SCORE | 7 |
| BUILDING | 445 |
| CRITICAL FLAG | Critical |
| Longitude | -73.98345224546 |
| ZIPCODE | 11201 |
| NTA | BK38 |
| VIOLATION CODE | 02G |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| GRADE | A |
| Latitude | 40.690826232689 |
| PHONE | 9175787200 |
| CUISINE DESCRIPTION | Asian/Asian Fusion |
| DBA | 100% MR LIN |
| INSPECTION DATE | 08/13/2025 |
| CAMIS | 50078036 |
This inspection was conducted on August 13, 2025.
Chicago Department of Public Health
The following violations were found: 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.
