Middle Eastern · Brooklyn
Living Room
178 Avenue U, Brooklyn, NY 11223
(718) 996-8700
★★★★★ 4.5 (1 diner reviews)
· Google: ★ 4.5 (2248)
Verified Public Record · NYC DOHMH Live OpenData Feed · Article 81
A
DOH SANITARY GRADE
0–13 Violation Points · Top Sanitary Standard
Venue & Culinary Highlights
4 Verified Photos
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NYC Health Department Official Inspection
CAMIS ID: #50005295
13
Violation Points
5
Critical Violations
7
Total Citations
2024-06-06
Last Inspection
Recorded Violations History
⚠ CRITICAL VIOLATION Code 02H 2025-12-30
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.
⚠ CRITICAL VIOLATION Code 02G 2025-12-30
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 10B 2025-12-30
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.
Code 15-42 2025-12-30
Failure to make a good faith effort to inform smokers or electronic cigarette users of Smoke-Free Air Act ("SFAA") prohibitions
⚠ CRITICAL VIOLATION Code 05D 2025-12-30
No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or accepta
⚠ CRITICAL VIOLATION Code 02G 2024-06-06
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.
⚠ CRITICAL VIOLATION Code 06D 2024-06-06
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
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