3089 Brighton 6 Street
Brooklyn, NY 11235
(718) 684-8601
Current Inspection Grade: A
At A Glance
Little Georgia has an average score of 27.5 from 2 scored inspections (see inspection history).
The average is higher than 27, which equates to having a C average. This shows that Little Georgia 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.
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
03/30/2023 | Cycle Inspection / Re-inspection | Score: 25 | B
- (Critical) Hot TCS food item not held at or above 140 °F.
- (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
- (Critical) 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.
- Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
07/28/2022 | Cycle Inspection / Initial Inspection | Score: 30 | Not Graded
- (Critical) Hot TCS food item not held at or above 140 °F.
- (Critical) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
- (Critical) Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
- 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.
- Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
- Thawing procedure improper.
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