Polish · Brooklyn
The Brew Inn
924 Manhattan Avenue, Brooklyn, NY 11222
(718) 574-7155
★★★★★ 4.5 (1 diner reviews)
Verified Public Record · NYC DOHMH Live OpenData Feed · Article 81
C
DOH SANITARY GRADE
28+ Points · Critical Remediation Status
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NYC Health Department Official Inspection
CAMIS ID: #50013897
32
Violation Points
12
Critical Violations
20
Total Citations
2025-09-17
Last Inspection
Recorded Violations History
Code 20-06 2026-03-27
Current letter grade or Grade Pending card not posted
Code 10D 2026-03-27
Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes.
⚠ CRITICAL VIOLATION Code 02G 2026-03-27
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 04H 2026-03-27
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
Code 10F 2026-03-27
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
Code 08A 2025-09-17
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Code 10G 2025-09-17
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
⚠ CRITICAL VIOLATION Code 04K 2025-09-17
Evidence of rats or live rats in establishment's food or non-food areas.
⚠ CRITICAL VIOLATION Code 06D 2025-09-17
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
⚠ CRITICAL VIOLATION Code 02G 2025-09-17
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.
Verified Diner Community Reviews
4.5 / 5.0 (1)
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