Thai · Brooklyn
Bangkok Degree
847 Union Street, Brooklyn, NY 11215
(718) 576-3962
★★★★★ 4.5 (1 diner reviews)
· Google: ★ 4.6 (623)
Verified Public Record · NYC DOHMH Live OpenData Feed · Article 81
B
DOH SANITARY GRADE
14–27 Points · Re-inspection Required
Venue & Culinary Highlights
4 Verified Photos
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NYC Health Department Official Inspection
CAMIS ID: #50118748
24
Violation Points
6
Critical Violations
10
Total Citations
2024-08-14
Last Inspection
Recorded Violations History
⚠ CRITICAL VIOLATION Code 06C 2025-12-12
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 04L 2025-12-12
Evidence of mice or live mice in establishment's food or non-food areas.
Code 20-06 2025-12-12
Current letter grade or Grade Pending card not posted
Code 08A 2025-12-12
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Code 10G 2025-12-12
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
⚠ CRITICAL VIOLATION Code 02B 2025-12-12
Hot TCS food item not held at or above 140 °F.
⚠ CRITICAL VIOLATION Code 06D 2024-08-14
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Code 10G 2024-08-14
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
⚠ CRITICAL VIOLATION Code 02G 2024-08-14
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 06C 2024-08-14
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.
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