17 Nassau Avenue
Brooklyn, NY 11222
(347) 446-6553
Current Inspection Grade: A
At A Glance
The Lot Radio Kiosk has an average score of 23 from 3 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that The Lot Radio Kiosk 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
06/23/2023 | Cycle Inspection / Re-inspection | Score: 38 | C
- (Critical) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
- (Critical) Toilet facility not provided for employees or for patrons when required. Shared patron-employee toilet accessed through kitchen, food prep or storage area or utensil washing area.
06/05/2023 | Cycle Inspection / Initial Inspection | Score: 22 | Not Graded
- (Critical) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
- (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- (Critical) Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
- 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.
06/03/2022 | Cycle Inspection / Initial Inspection | Score: 9 | A
- (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
- 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.
Leave a Reply