What Food Inspectors Actually Look For in Brooklyn Restaurants

How DOHMH Inspections Work in Brooklyn

Every food service establishment in Brooklyn is inspected by the New York City Department of Health and Mental Hygiene (DOHMH) at least once per inspection cycle, which typically runs annually. Inspections are always unannounced — no advance notice is given to the establishment. An inspector arrives, identifies themselves, and begins the assessment immediately.

Brooklyn has approximately 6,000 to 8,000 active food service establishments, ranging from street carts to full-service restaurants. The same scoring and grading system applies to all of them.

The Two Categories of Findings: Critical and General

Inspectors classify every finding into one of two categories:

• Critical findings — those most directly linked to the risk of foodborne illness. Each critical finding typically carries 5 to 28 points depending on severity. Examples include improper food temperatures, inadequate handwashing, pest evidence, and unclean food contact surfaces.
• General findings — conditions that do not pose an immediate health risk but still fall short of the standard. Examples include minor facility maintenance issues, missing equipment certifications, or inadequate lighting. General findings typically carry 2 to 5 points.

An establishment's total score is the sum of all points from all findings observed during one inspection visit.

The Inspector's Checklist: Main Categories

1. Food Temperature Control

This is consistently among the most common sources of critical findings in NYC. Inspectors use calibrated thermometers to check:

• Cold storage: refrigerators and cold-holding units must keep food at or below 41°F (5°C)
• Hot holding: cooked food held for service must stay at or above 140°F (60°C)
• Cooking temperatures: specific minimum internal temperatures for poultry, ground meat, fish, and other proteins
• Cooling: cooked food must cool from 140°F to 70°F within 2 hours, then to 41°F within an additional 4 hours

Bacteria multiply most rapidly between 41°F and 140°F — a range defined by FDA and DOHMH standards as the temperature danger zone. Any finding in this category is treated as critical.

2. Handwashing Facilities and Practices

Inspectors verify that:

• At least one handwashing sink is located within the food preparation area
• The sink is accessible (not blocked by equipment or storage)
• Soap, single-use paper towels or a hand dryer, and a waste receptacle are present
• The sink has adequate hot and cold running water

An inaccessible or non-functional handwashing station is a critical finding. Inspectors may also note observations about worker handwashing behavior during the visit.

3. Pest Evidence

Evidence of mice or rats (droppings, gnaw marks, burrow holes, live or dead rodents) or live roaches in food preparation, storage, or service areas constitutes a critical finding. Inspectors examine:

• Along baseboards and walls, especially at floor junctions
• Inside storage areas, cabinets, and behind equipment
• Underneath and behind refrigeration units
• In dry storage areas where food products are kept

Brooklyn's dense urban environment means pest pressure can be higher than in less built-up areas. Effective pest management requires sealing entry points, regular professional monitoring, and proper food storage practices.

4. Food Contact Surfaces

Any surface that directly touches food — cutting boards, slicers, prep tables, mixing bowls, utensils — must be cleaned and sanitized at required intervals. Inspectors look for:

• Visible residue or buildup on surfaces
• Sanitizer solution present in buckets or spray bottles (target: 50–100 ppm chlorine or equivalent)
• Frequency of cleaning, especially for high-contact surfaces like deli slicers

5. Food Source and Labeling

Food must be obtained from approved sources — licensed suppliers, inspected facilities, or reputable distributors. Inspectors check invoices and delivery records to confirm that food is not sourced from unlicensed vendors. Shellfish tags must be retained for 90 days.

6. Personal Hygiene

Food handlers are expected to wear clean outer clothing and restrain hair when working with exposed food. Cuts or wounds on hands must be covered with a waterproof bandage and a single-use glove. Direct bare-hand contact with ready-to-eat food is not permitted under NYC Health Code.

7. Facility Conditions

General findings may include:

• Inadequate lighting (below the required foot-candle level at prep surfaces)
• Floors, walls, or ceilings that are difficult to clean or in disrepair
• Improper storage of chemicals near food
• Missing or expired Food Protection Certificate

What Happens During the Visit

An inspection typically takes 30 to 90 minutes for a mid-sized restaurant. The inspector works through the kitchen, storage areas, food preparation zones, and service areas systematically. They may sample food temperatures, review logs, examine employee health records, and speak with the person in charge. At the end of the visit, the inspector reviews findings with the establishment manager and provides a written inspection report.

If the score exceeds 13 points, the establishment enters the compliance inspection cycle. If inspectors identify an imminent health hazard — active sewage leak, complete lack of refrigeration, extreme pest infestation — they have authority to order an immediate closure. This is rare but documented in the public dataset.

Frequently Asked Questions

How many points does each critical finding cost?

Points vary by finding type and severity. Critical findings generally range from 5 to 28 points each. The specific point values are published in the DOHMH inspection scoring guide.

Can an inspector issue a Grade A on the first visit even if findings exist?

Yes. If the total score from all findings is 13 or below, the establishment receives a Grade A immediately, regardless of the number of individual findings.

Do inspectors tell restaurants in advance when they are coming?

No. DOHMH inspections are always unannounced. Pre-permit inspections (for new establishments) involve scheduling, but routine inspections do not.

Does Brooklyn have a higher or lower average inspection score than other boroughs?

Scores vary by neighborhood and cuisine type rather than by borough. The Grade A rate in Brooklyn, like other boroughs, has generally been above 90% in recent years.