Eastern European · Brooklyn
Sheep By Barashka
1223 Avenue U, Brooklyn, NY 11229
(347) 462-9219
★★★★★ 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: #50152817
24
Violation Points
8
Critical Violations
11
Total Citations
2025-03-20
Last Inspection
Recorded Violations History
⚠ CRITICAL VIOLATION Code 06F 2025-06-12
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
Code 10H 2025-06-12
Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.
⚠ CRITICAL VIOLATION Code 04A 2025-06-12
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
⚠ CRITICAL VIOLATION Code 02B 2025-06-12
Hot TCS food item not held at or above 140 °F.
⚠ CRITICAL VIOLATION Code 06D 2025-03-20
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
⚠ CRITICAL VIOLATION Code 06A 2025-03-20
Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
Code 09A 2025-03-20
Swollen, leaking, rusted or otherwise damaged canned food to be returned to distributor not segregated from intact product and clearly labeled DO NOT USE
⚠ CRITICAL VIOLATION Code 02B 2025-03-20
Hot TCS food item not held at or above 140 °F.
Code 10F 2025-03-20
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 05D 2024-12-23
No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or accepta
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