Ritz West Indian Cuisine

926 Clarkson Avenue
Brooklyn, NY 11203
(718) 342-1877

Current Inspection Grade: A
Current Grade: A
Last Graded: 07/26/2021
 
 

At A Glance

Ritz West Indian Cuisine has an average score of 12.5 from 2 scored inspections (see inspection history). The average is under 14, which equates to having an A average. This shows that Ritz West Indian Cuisine consistently maintains 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. In recent history, Ritz West Indian Cuisine has earned a Grade A on all its initial inspections. Well done.

Inspection History

10/27/2022 | Cycle Inspection / Initial Inspection | Score: 12 | A
  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. Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
  3. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
07/26/2021 | Cycle Inspection / Initial Inspection | Score: 13 | A
  1. (Critical) Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh flies. Food/refuse/sewage-associated flies include fruit flies, drain flies and Phorid flies.
  2. 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.
  3. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
  4. Food contact surface not properly maintained.

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