Turkish · Brooklyn
Shawarma Mia
67 6 Avenue, Brooklyn, NY 11217
(718) 676-4321
★★★★★ 4.5 (1 diner reviews)
· Google: ★ 4.6 (857)
Verified Public Record · NYC DOHMH Live OpenData Feed · Article 81
C
DOH SANITARY GRADE
28+ Points · Critical Remediation Status
Venue & Culinary Highlights
4 Verified Photos
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NYC Health Department Official Inspection
CAMIS ID: #50118243
44
Violation Points
9
Critical Violations
14
Total Citations
2025-11-25
Last Inspection
Recorded Violations History
Code 10F 2026-04-09
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 02B 2026-04-09
Hot TCS food item not held at or above 140 °F.
⚠ CRITICAL VIOLATION Code 02G 2026-04-09
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 2025-11-25
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 04L 2025-11-25
Evidence of mice or live mice in establishment's food or non-food areas.
Code 08A 2025-11-25
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
⚠ CRITICAL VIOLATION Code 06C 2025-11-25
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
⚠ CRITICAL VIOLATION Code 02H 2025-11-25
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 02B 2025-11-25
Hot TCS food item not held at or above 140 °F.
⚠ CRITICAL VIOLATION Code 02A 2025-11-25
Time/Temperature Control for Safety (TCS) food not cooked to required minimum internal temperature. • Poultry, poultry parts, ground and comminuted poultry, all stuffing containing poultry, meats, fish or ratites to or above 165 °F for 15 seconds with no interruption of the cooking process • Gro
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4.5 / 5.0 (1)
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