Negrita Restaurant

5505 4 Avenue
Brooklyn, NY 11220
(347) 792-2779

Current Inspection Grade: A
Current Grade: A
Last Graded: 05/31/2022
 
 

At A Glance

Negrita Restaurant has an average score of 17 from 2 scored inspections (see inspection history). The average is between 14 and 27, which equates to having a B average. This shows that Negrita Restaurant 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.

Inspection History

05/18/2023 | Cycle Inspection / Initial Inspection | Score: 23 | Not Graded
  1. (Critical) No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
  2. (Critical) Evidence of rats or live rats in establishment's food or non-food areas.
  3. (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.
  4. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
  5. Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
05/31/2022 | Pre-permit (Operational) / Initial Inspection | Score: 11 | A
  1. (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
  2. Thawing procedures improper.
  3. 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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