1063 Rutland Road
Brooklyn, NY 11212
(718) 975-2561
Current Inspection Grade: Grade Pending
At A Glance
Richness Restaurant has an average score of 15.43 from 7 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that Richness Restaurant 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
02/08/2022 | Cycle Inspection / Reopening Inspection | Score: 2 | Grade Pending
- 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.
01/28/2022 | Cycle Inspection / Re-inspection | Score: 14 | CLOSED
- (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
- (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
- Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
09/01/2021 | Cycle Inspection / Initial Inspection | Score: 23 | Not Graded
- (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
- (Critical) Food Protection Certificate not held by supervisor of food operations.
- 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.
- Food contact surface not properly maintained.
- Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
09/01/2021 | Administrative Miscellaneous / Initial Inspection
- Bulb not shielded or shatterproof, in areas where there is extreme heat, temperature changes, or where accidental contact may occur.
05/12/2021 | Administrative Miscellaneous / Initial Inspection
- Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying conditions.
12/03/2019 | Cycle Inspection / Re-inspection | Score: 13 | A
- (Critical) Food Protection Certificate not held by supervisor of food operations.
- Thawing procedures improper.
11/14/2019 | Cycle Inspection / Initial Inspection | Score: 19 | Not Graded
- (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
- (Critical) Food not cooled by an approved method whereby the internal product temperature is reduced from 140º F to 70º F or less within 2 hours, and from 70º F to 41º F or less within 4 additional hours.
- Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
06/28/2019 | Cycle Inspection / Re-inspection | Score: 10 | A
- (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
- Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
05/23/2019 | Cycle Inspection / Initial Inspection | Score: 27 | Not Graded
- (Critical) Appropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
- (Critical) Hot food item not held at or above 140º F.
- (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
- Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
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