Seafood · Brooklyn
Lundy's Of Brooklyn
44 Beard Street, Brooklyn, NY 11231
(848) 225-4688
★★★★★ 4.5 (1 diner reviews)
Verified Public Record · NYC DOHMH Live OpenData Feed · Article 81
PENDING
DOH SANITARY GRADE
Inspection Cycle in Progress
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NYC Health Department Official Inspection
CAMIS ID: #50157617
78
Violation Points
4
Critical Violations
7
Total Citations
2024-09-09
Last Inspection
Recorded Violations History
⚠ CRITICAL VIOLATION Code 06C 2024-09-09
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.
Code 20-04 2024-09-09
“Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted.
⚠ CRITICAL VIOLATION Code 05D 2024-09-09
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
Code 10G 2024-09-09
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
⚠ CRITICAL VIOLATION Code 02F 2024-09-09
Meat, fish, molluscan shellfish, unpasteurized raw shell eggs, poultry or other TCS offered or served raw or undercooked and written notice not provided to consumer.
Code 10B 2024-09-09
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 04J 2024-09-09
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.
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