Mitchell’s Kitchen

261 Patchen Avenue
Brooklyn, NY 11233
(347) 365-1243

Current Inspection Grade: Grade Pending
Current Grade: Grade Pending
Last Graded: 04/08/2022
 
 

At A Glance

Mitchell's Kitchen has an average score of 32 from 3 scored inspections (see inspection history). The average is higher than 27, which equates to having a C average. This shows that Mitchell's Kitchen may not be meeting the City and State guidelines for 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.

Inspection History

06/12/2023 | Cycle Inspection / Initial Inspection | Score: 42 | CLOSED
  1. (Critical) 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.
  2. (Critical) Live roaches in facility's food or non-food area.
  3. (Critical) Hot TCS food item not held at or above 140 °F.
  4. 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.
  5. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
04/08/2022 | Cycle Inspection / Reopening Inspection | Score: 2 | Grade Pending
  1. Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
03/30/2022 | Cycle Inspection / Initial Inspection | Score: 52 | CLOSED
  1. (Critical) Hot food item not held at or above 140º F.
  2. (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
  3. (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
  4. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
  5. Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.
  6. Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.

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