Jewish/kosher · Brooklyn
Shaare Zion Caterers
2030 Ocean Parkway, Brooklyn, NY 11223
(347) 499-1538
★★★★★ 4.5 (1 diner reviews)
Verified Public Record · NYC DOHMH Live OpenData Feed · Article 81
B
DOH SANITARY GRADE
14–27 Points · Re-inspection Required
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NYC Health Department Official Inspection
CAMIS ID: #50016444
23
Violation Points
7
Critical Violations
11
Total Citations
2025-02-10
Last Inspection
Recorded Violations History
⚠ CRITICAL VIOLATION Code 04L 2025-02-10
Evidence of mice or live mice in establishment's food or non-food areas.
⚠ CRITICAL VIOLATION Code 06E 2025-02-10
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
⚠ CRITICAL VIOLATION Code 06D 2025-02-10
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Code 10F 2025-02-10
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 2025-02-10
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
⚠ CRITICAL VIOLATION Code 04L 2024-05-30
Evidence of mice or live mice in establishment's food or non-food areas.
Code 10B 2024-05-30
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.
⚠ CRITICAL VIOLATION Code 04N 2024-05-30
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 02H 2024-05-30
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 06D 2024-05-30
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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4.5 / 5.0 (1)
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