1546 Myrtle Avenue
Brooklyn, NY 11237
(718) 366-0114
Current Inspection Grade: Grade Pending
At A Glance
Soku 1546 has an average score of 22 from 4 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that Soku 1546 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
09/18/2023 | Cycle Inspection / Re-inspection | Score: 22 | B
- (Critical) 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) 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) Evidence of mice or live mice in establishment's food or non-food areas.
- Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
10/28/2022 | Cycle Inspection / Initial Inspection | Score: 23 | Not Graded
- (Critical) Hot TCS food item not held at or above 140 °F.
- (Critical) 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.
- 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.
- Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
10/28/2022 | Administrative Miscellaneous / Initial Inspection
- Current letter grade or Grade Pending card not posted
12/15/2021 | Pre-permit (Operational) / Re-inspection | Score: 17 | B
- (Critical) Toxic chemical improperly labeled, stored or used such that food contamination may occur.
- (Critical) Hot food item not held at or above 140º F.
- Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
08/26/2021 | Pre-permit (Operational) / Initial Inspection | Score: 26 | Not Graded
- (Critical) Food prepared from ingredients at ambient temperature not cooled to 41º F or below within 4 hours.
- (Critical) Wiping cloths soiled or not stored in sanitizing solution.
- (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
- 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.
- Proper sanitization not provided for utensil ware washing operation.
Leave a Reply