10005 4th Ave
Brooklyn, NY 11209
(718) 745-3355
Current Inspection Grade: A
At A Glance
Encore Restaurant has an average score of 20.67 from 3 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that Encore 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
09/06/2019 | Cycle Inspection / Re-inspection | Score: 11 | 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.
03/21/2019 | Cycle Inspection / Initial Inspection | Score: 42 | Not Graded
- (Critical) Food Protection Certificate not held by supervisor of food operations.
- (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
- (Critical) Hot food item not held at or above 140ยบ F.
- (Critical) Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure to enable cleanliness of employees not provided at facility. Soap and an acceptable hand-drying device not provided.
- Thawing procedures improper.
- Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
09/30/2017 | Pre-permit (Operational) / Initial Inspection | Score: 9 | A
- (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
- 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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