The New Nature’s Grill

283 Smith Street
Brooklyn, NY 11231
(718) 852-5100

Current Inspection Grade: B

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. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
3. (Critical) Hot TCS food item not held at or above 140 °F.
4. (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
5. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
6. Contract with a pest management professional not in place. Record of extermination activities not kept on premises.

1. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
2. (Critical) Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
3. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

1. No violations were recorded at the time of this inspection.

1. (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
2. (Critical) Food not cooled by an approved method whereby the internal product temperature is reduced from 140º F to 70º F or less within 2 hours, and from 70º F to 41º F or less within 4 additional hours.
3. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

1. (Critical) Hot food item not held at or above 140º F.
2. (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
3. (Critical) Toxic chemical improperly labeled, stored or used such that food contamination may occur.
4. (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
5. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
6. (Critical) Tobacco use, eating, or drinking from open container in food preparation, food storage or dishwashing area observed.
7. Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.
8. Accurate thermometer not provided in refrigerated or hot holding equipment.
9. Food contact surface not properly maintained.
10. Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
11. Thawing procedures improper.