Caribbean · Brooklyn
Kairibbean Island Mix
393 New Lots Avenue, Brooklyn, NY 11207
(917) 412-8252
★★★★★ 4.5 (1 diner reviews)
· Google: ★ 4.9 (127)
Verified Public Record · NYC DOHMH Live OpenData Feed · Article 81
PENDING
DOH SANITARY GRADE
Inspection Cycle in Progress
Venue & Culinary Highlights
4 Verified Photos
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NYC Health Department Official Inspection
CAMIS ID: #50153603
26
Violation Points
6
Critical Violations
9
Total Citations
2026-01-14
Last Inspection
Recorded Violations History
⚠ CRITICAL VIOLATION Code 02B 2026-01-14
Hot TCS food item not held at or above 140 °F.
Code 10B 2026-01-14
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.
Code 08A 2026-01-14
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
⚠ CRITICAL VIOLATION Code 04L 2026-01-14
Evidence of mice or live mice in establishment's food or non-food areas.
Code 08A 2024-09-03
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
⚠ CRITICAL VIOLATION Code 04N 2024-09-03
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 04J 2024-09-03
Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.
⚠ CRITICAL VIOLATION Code 06D 2024-09-03
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
⚠ CRITICAL VIOLATION Code 04H 2024-09-03
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
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