Southwestern · Brooklyn
Santa Fe Bk
178 North 8 Street, Brooklyn, NY 11211
(917) 783-8637
★★★★★ 4.5 (1 diner reviews)
Verified Public Record · NYC DOHMH Live OpenData Feed · Article 81
A
DOH SANITARY GRADE
0–13 Violation Points · Top Sanitary Standard
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NYC Health Department Official Inspection
CAMIS ID: #50115166
12
Violation Points
6
Critical Violations
13
Total Citations
2024-11-19
Last Inspection
Recorded Violations History
Code 10F 2026-03-30
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.
⚠ CRITICAL VIOLATION Code 04K 2026-03-30
Evidence of rats or live rats in establishment's food or non-food areas.
Code 08A 2026-03-30
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Code 09B 2026-03-30
Thawing procedure improper.
⚠ CRITICAL VIOLATION Code 02H 2026-03-30
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 02H 2024-11-19
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.
Code 08C 2024-11-19
Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
Code 09B 2024-11-19
Thawing procedure improper.
Code 10F 2024-06-05
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.
⚠ CRITICAL VIOLATION Code 04F 2024-06-05
Food preparation area, food storage area, or other area used by employees or patrons, contaminated by sewage or liquid waste.
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