4618 Avenue N
Brooklyn, NY 11234
(646) 474-7560
Current Inspection Grade: A
At A Glance
Murette's has an average score of 8 from 3 scored inspections (see inspection history).
The average is under 14, which equates to having an A average. This shows that Murette's 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, Murette's has earned a Grade A on all its initial inspections. Well done.
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, Murette's has earned a Grade A on all its initial inspections. Well done.
Inspection History
12/08/2018 | Cycle Inspection / Initial Inspection | Score: 4 | A
- Single service item reused, improperly stored, dispensed; not used when required.
- 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.
08/19/2017 | Cycle Inspection / Initial 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.
06/18/2016 | Cycle Inspection / Initial Inspection | Score: 10 | A
- (Critical) Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
- 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.
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