1698 86 Street
Brooklyn, NY 11214
(718) 837-1688
Current Inspection Grade: A
At A Glance
Koo Koo Chicken has an average score of 14.33 from 3 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that Koo Koo Chicken may not be consistently maintaining a high level of control over food safety and handling, personal hygiene, facility and equipment managment and vermin control.
An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.
An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.
Inspection History
12/04/2023 | Cycle Inspection / Re-inspection | Score: 12 | A
- (Critical) Hot TCS food item not held at or above 140 °F.
- (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
10/11/2023 | Cycle Inspection / Initial Inspection | Score: 19 | Not Graded
- (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
- Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes.
- Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
05/13/2022 | Cycle Inspection / Initial Inspection | Score: 12 | A
- (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
- Mechanical or natural ventilation system not provided, improperly installed, in disrepair and/or fails to prevent excessive build-up of grease, heat, steam condensation vapors, odors, smoke, and fumes.
- Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
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