284 Van Brunt Street
Brooklyn, NY 11231
(718) 858-7650
Current Inspection Grade: A
At A Glance
Red Hook Lobster Pound has an average score of 16.5 from 2 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that Red Hook Lobster Pound 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
04/14/2023 | Inter-Agency Task Force / Initial Inspection | Score: N/A | Not Graded
- No violations were recorded at the time of this inspection.
04/04/2023 | Cycle Inspection / Re-inspection | Score: 12 | A
- (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
- Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
06/22/2022 | Cycle Inspection / Initial Inspection | Score: 21 | Not Graded
- (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.
- (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
- (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- 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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