American · Brooklyn
Carnegie Diner And Cafe
1260 Broadway, Brooklyn, NY 11221
(212) 331-6333
★★★★★ 4.5 (1 diner reviews)
Verified Public Record · NYC DOHMH Live OpenData Feed · Article 81
A
DOH SANITARY GRADE
0–13 Violation Points · Top Sanitary Standard
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NYC Health Department Official Inspection
CAMIS ID: #50179070
11
Violation Points
8
Critical Violations
12
Total Citations
2026-02-25
Last Inspection
Recorded Violations History
Code 10F 2026-02-25
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.
Code 10B 2026-02-25
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 04H 2026-02-25
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
⚠ CRITICAL VIOLATION Code 06C 2025-12-22
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 09C 2025-12-22
Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
Code 10F 2025-12-22
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 02G 2025-12-22
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 02H 2025-12-22
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 2025-12-22
Hot TCS food item not held at or above 140 °F.
⚠ CRITICAL VIOLATION Code 06D 2025-12-22
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
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4.5 / 5.0 (1)
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