2017 Fulton Street
Brooklyn, NY 11233
(347) 533-6335
Current Inspection Grade: A
At A Glance
Fingerlinking Resturant has an average score of 15.67 from 3 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that Fingerlinking Resturant 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
03/04/2024 | Cycle Inspection / Initial Inspection | Score: 7 | A
- Toilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door.
- 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.
- Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
10/18/2022 | Cycle Inspection / Re-inspection | Score: 7 | A
- (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
07/06/2022 | Cycle Inspection / Initial Inspection | Score: 33 | Not Graded
- (Critical) After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
- (Critical) Evidence of rats or live rats in establishment's food or non-food areas.
- (Critical) Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
- (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
- Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
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