8612 4 Avenue
Brooklyn, NY 11209
(347) 845-8221
Current Inspection Grade: B
At A Glance
The Little Breakfast House has an average score of 30 from 2 scored inspections (see inspection history).
The average is higher than 27, which equates to having a C average. This shows that The Little Breakfast House may not be meeting the City and State guidelines for 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
08/08/2023 | Pre-permit (Operational) / Re-inspection | Score: 17 | B
- (Critical) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
- Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
- Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
07/05/2023 | Pre-permit (Operational) / Initial Inspection | Score: 43 | Not Graded
- (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
- (Critical) TCS food removed from cold holding or prepared from or combined with ingredients at room temperature not cooled by an approved method to 41 °F or below within 4 hours.
- (Critical) Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
- (Critical) Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.
- (Critical) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
- 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.
- Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
- Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
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