741 Fulton Street
Brooklyn, NY 11217
(347) 987-3944
Current Inspection Grade: A
At A Glance
Emack & Bolio's has an average score of 10.5 from 2 scored inspections (see inspection history).
The average is under 14, which equates to having an A average. This shows that Emack & Bolio'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, Emack & Bolio'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, Emack & Bolio's has earned a Grade A on all its initial inspections. Well done.
Inspection History
02/08/2024 | Cycle Inspection / Initial Inspection | Score: 11 | A
- (Critical) Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.
- Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
- 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.
07/22/2022 | Cycle Inspection / Initial Inspection | Score: 10 | A
- (Critical) Live animal other than fish in tank or service animal present in facility’s food or non-food area.
- (Critical) Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.
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