African · Brooklyn
Freetown Kitchen
1172 Park Place, Brooklyn, NY 11213
(347) 495-6503
★★★★★ 4.5 (1 diner reviews)
Verified Public Record · NYC DOHMH Live OpenData Feed · Article 81
Z
DOH SANITARY GRADE
Grade Pending · Under Review
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NYC Health Department Official Inspection
CAMIS ID: #50180357
23
Violation Points
6
Critical Violations
10
Total Citations
2026-04-30
Last Inspection
Recorded Violations History
⚠ CRITICAL VIOLATION Code 04A 2026-04-30
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
Code 10G 2026-04-30
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
⚠ CRITICAL VIOLATION Code 02B 2026-04-30
Hot TCS food item not held at or above 140 °F.
⚠ CRITICAL VIOLATION Code 06A 2026-04-18
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.
⚠ CRITICAL VIOLATION Code 06D 2026-04-18
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
⚠ CRITICAL VIOLATION Code 04A 2026-04-18
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
Code 10G 2026-04-18
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
Code 10B 2026-04-18
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 02G 2026-04-18
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.
Code 10F 2026-04-18
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.
Verified Diner Community Reviews
4.5 / 5.0 (1)
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