Brooklyn Food Safety FAQ — Answers for Every Diner

About DOHMH Grades and Inspections

How does the NYC restaurant grading system work?

DOHMH inspectors conduct unannounced visits to restaurants throughout the year. During an inspection, they evaluate food temperatures, handling practices, pest evidence, hand-washing facilities, facility cleanliness, and other health code requirements. Each finding is assigned a point value. The total score determines the grade: 0-13 = A, 14-27 = B, 28 and above = C.

If a restaurant scores 14 or above on an initial inspection, it displays a "Grade Pending" card and DOHMH schedules a re-inspection (typically within 5-21 days). The re-inspection score determines the posted grade. A restaurant can improve its grade between the initial inspection and re-inspection by addressing the findings.

What is a critical finding during an inspection?

Critical findings are observations that pose a more direct food safety risk and carry higher point values. Common critical findings include: food held at wrong temperatures (cold food above 41°F or hot food below 140°F), evidence of rodent or cockroach activity, inadequate hand-washing facilities or practices, food from unapproved sources, and cross-contamination between raw and ready-to-eat foods.

A single critical finding for temperature control can add 7 or more points to a score. Multiple critical findings can push a restaurant from A to B or B to C territory quickly.

Can a restaurant operate with a B or C grade?

Yes. A B or C grade means a restaurant had a higher inspection score — more or more serious findings — than an A-grade restaurant. It does not mean the restaurant is closed or operating in a dangerous condition in all areas. The specific findings matter: a restaurant graded B for a plumbing observation rather than a food temperature finding is in a meaningfully different situation than one graded B for multiple critical temperature failures.

DOHMH requires restaurants to post their grade prominently. You can read the full inspection report on NYC Open Data (dataset 43nn-pn8j) to understand what drove the score.

How often are Brooklyn restaurants inspected?

Most full-service restaurants are inspected at least once per year. Higher-risk operations may receive more frequent inspections. Restaurants that have had recurring findings, closures, or complaints may be inspected more frequently. In addition to routine cycle inspections, DOHMH conducts complaint inspections when 311 reports are filed.

About Filing Complaints

How do I file a food safety complaint about a Brooklyn restaurant?

Contact 311 by phone or the NYC 311 app. Select the food safety or food poisoning complaint category. Provide the restaurant name and address, the date of your visit, what you ate or observed, and as much specific detail as possible. DOHMH logs all complaints and may schedule a complaint inspection.

Will the restaurant know who filed the complaint?

DOHMH treats complaint information as confidential. The restaurant will not be told your name. The inspector who responds to a complaint inspection is looking for the specific concern you described, not announcing that a complaint was received from an identified individual.

How quickly does DOHMH respond to complaints?

Response time depends on the severity of the concern. Reports of imminent hazards — evidence of active pest infestation, sewage backup, serious injury — are prioritized. Routine food handling concerns may result in a complaint inspection within days or within the next scheduled inspection cycle.

About Raw Food Safety

Is it safe to eat raw fish at Brooklyn restaurants?

Raw fish at reputable Brooklyn restaurants is generally prepared following FDA parasitic destruction standards — frozen at -4°F for 7 days or -31°F for 15 hours. Farm-raised salmon and certain tuna species may be exempt. A DOHMH Grade A restaurant serving sushi is subject to the full Health Code inspection, which includes verification of food sourcing and storage. Ask about sourcing if you have specific concerns.

Does lime juice in ceviche kill parasites and bacteria?

No. Acid from lime juice denatures proteins and changes texture, but does not destroy parasites or most harmful bacteria. Ceviche made with raw fish is subject to the same FDA parasitic destruction requirements as sushi or sashimi. Good ceviche restaurants use fish that has been frozen to FDA standards before preparation.

What is a consumer advisory, and is it required?

A consumer advisory is a required notice informing diners that consuming raw or undercooked animal foods may increase the risk of foodborne illness. NYC Health Code requires this notice on the menu or as a visible posting in any restaurant serving raw or undercooked animal foods — including sushi, tartare, undercooked eggs, and raw shellfish.

About Allergens

Are Brooklyn restaurants required to provide allergen information?

NYC requires food service establishments to provide allergen information upon request. Many restaurants with documented menus have allergen charts available. For serious allergies, speak directly with a manager or chef rather than only asking a server — kitchen staff need to understand the specific concern and verify against their actual recipes and preparation methods.

What is allergen cross-contact and how does it differ from contamination?

Cross-contact occurs when an allergen is unintentionally transferred to a food that doesn't contain it as an ingredient — through shared fryers, cutting boards, utensils, or preparation surfaces. Unlike cross-contamination (which spreads pathogens), cross-contact spreads allergens and can trigger allergic reactions in sensitive individuals even when the allergen is present in trace amounts. For severe allergies, ask specifically about cross-contact practices.

About Seasonal and Outdoor Dining

Is outdoor dining in Brooklyn safe from a food safety standpoint?

Yes, when managed properly. DOHMH food safety standards apply fully to outdoor dining areas, and inspectors assess outdoor setups during routine inspections. Temperature control is more challenging outdoors, but well-run establishments manage it with appropriate equipment. Check the DOHMH grade and inspection record as you would for any restaurant.

Does hot summer weather make restaurant food less safe?

Hot weather increases food safety risk at outdoor events and less-controlled settings. The USDA recommends discarding perishable food left at ambient temperatures above 90°F after 1 hour (vs. the normal 2-hour standard). Well-run restaurants maintain temperature control with equipment regardless of outdoor temperature, but the challenge is greater in summer.

About Food Delivery

How do I know if delivered food was handled safely?

Check that hot food arrives genuinely hot and cold food arrives genuinely cold. Inspect packaging for integrity. If food arrives at the wrong temperature — warm sushi or cold soup — the food may have spent time in the danger zone during transit. For serious concerns, contact the delivery platform and report to 311 if you believe there is a systemic food safety issue.

Can I check food safety records for a restaurant that delivers to me?

Yes. NYC Open Data (dataset 43nn-pn8j) covers all licensed food service establishments in the city, including those you order delivery from. Search by restaurant name and address to see their inspection history.

Frequently Asked Questions (Summary)

What percentage of Brooklyn restaurants have an A grade?

DOHMH data consistently shows more than 90% of inspected restaurants in NYC holding an A grade. Brooklyn's roughly 6,000-8,000 establishments follow a similar pattern, though individual neighborhoods may vary.

What is the single most important thing to check before choosing a restaurant?

The DOHMH inspection record — not just the grade, but the specific findings — is the most objective and detailed signal available to diners. A 5-minute review of the last two inspections on NYC Open Data tells you more than the letter grade alone.