French · Brooklyn
Le Paddock
1235 Prospect Avenue, Brooklyn, NY 11218
(718) 435-0921
★★★★★ 4.5 (1 diner reviews)
Verified Public Record · NYC DOHMH Live OpenData Feed · Article 81
Z
DOH SANITARY GRADE
Grade Pending · Under Review
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NYC Health Department Official Inspection
CAMIS ID: #41612487
26
Violation Points
6
Critical Violations
9
Total Citations
2026-03-17
Last Inspection
Recorded Violations History
Code 10B 2026-03-17
Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
⚠ CRITICAL VIOLATION Code 06D 2026-03-17
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
⚠ CRITICAL VIOLATION Code 02B 2026-03-17
Hot TCS food item not held at or above 140 °F.
Code 08A 2026-03-17
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
⚠ CRITICAL VIOLATION Code 04L 2026-03-17
Evidence of mice or live mice in establishment's food or non-food areas.
⚠ CRITICAL VIOLATION Code 04N 2025-08-08
Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
⚠ CRITICAL VIOLATION Code 02G 2025-08-08
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.
Code 08A 2025-08-08
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
⚠ CRITICAL VIOLATION Code 04J 2025-08-08
Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.
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