672 Grand Street
Brooklyn, NY 11211
(347) 599-0267
Current Inspection Grade: A
At A Glance
Desy's Clam Bar Restaurant Corp. has an average score of 12 from 1 scored inspections (see inspection history).
The average is under 14, which equates to having an A average. This shows that Desy's Clam Bar Restaurant Corp. consistently maintains 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
12/29/2022 | Cycle Inspection / Re-inspection | Score: 12 | A
- (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.
- 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.
05/11/2022 | Cycle Inspection / Initial Inspection | Score: N/A | Not Graded
- (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
- (Critical) Appropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
- (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.
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