Department of FoodieDepartment of Foodie
Welcome to Williamsburg’s newest pocket of paradise. Evoking a nostalgia of Italian culture from the 50s, this cosy spot has antique artifacts thoughtfully placed throughout. Wonderful music, excellent vibes. Superb coffee and confections.
Cold food was held above 41°F, warm enough for bacteria to grow.
Evidence of mice was found on site.
Food came from an unapproved or unknown source.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Single-use items were reused or left unprotected.
Chain providing smoothies, juices, supplements & health-minded snacks, such as protein bars.
Bryce at Earthbar in Soho is amazing! It is thanks to his excellent customer service that I have tried various smoothies, coffee, and other products. I was reluctant to try Earthbar as I was a regular at Juice Generation snd was very sad when they moved from the equinox in soho. Thanks to Bryce’s exceptional service, I have been won over and count myself a regular.
Cold food was held above 41°F, warm enough for bacteria to grow.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Dishes and utensils weren't being properly washed and sanitized.
Pesticides were used or stored improperly, or applied by someone unlicensed.
The food here was great but the best part of the restaurant is how friendly the owner is. I described to him what type of flavor I was looking for and he cooked it up. Definitely a 10/10!
Sewage or liquid waste got into the food-prep area.
Damaged canned food wasn't set aside and marked 'do not use'.
Food was left exposed to possible contamination during storage, prep, or serving.
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
My friends and I had a great time at Blackbird. Chef Eric LeVine’s team was warm and friendly, and the food was excellent. We tried the monster burger, short rib ravioli, edamame burger, tempura shrimp, and the stuffed peppers. Everything was outstanding. Kudos to the Blackbird and 42 Hotel teams! I’ll definitely be back.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
Food was left exposed to possible contamination during storage, prep, or serving.
Food surfaces weren't washed and sanitized between uses.
The required wash-your-hands sign wasn't posted.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
I have soooooo many questions about Dr. Tea. I live a building over, and I follow its comings and goings like I would a true crime docuseries. When it first opened (in the spring) I thought, okay, not where I would put a boba tea spot, but sure! Who doesn’t love a boba tea? It’s then open for… a month? Then a sign appears in the door: “Temporarily closed. Sorry for the inconvenients.” Hm. Interesting. So soon? Maybe a small thing… But it’s closed the ENTIRE summer—at least three months. Come th
Food surfaces weren't washed and sanitized between uses.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
No one on shift holds the required food-safety certificate.
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
Food came from an unapproved or unknown source.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Dishes and utensils weren't being properly washed and sanitized.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
Cold food was held above 41°F, warm enough for bacteria to grow.
Wiping cloths weren't kept clean, dry, or in sanitizer between uses.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Instantly fell in love with this cafe/vintage furniture store. The owner Chyelle gave me a great deal on a mirror and some knick-knacks. I even spent an afternoon working at one of the big tables in the back of the store and was really comfortable and contented. I don’t really drink caffeine and ended up having a chamomile lemonade that truly ripped. Ended up having a fun chat with the owner about antiquing and thrift. In the end she offered me a small piece of watermelon which was so sweet an
Wiping cloths weren't kept clean, dry, or in sanitizer between uses.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
No food thermometer available to check cooking and holding temperatures.
Cold food was held above 41°F, warm enough for bacteria to grow.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
This is my favorite pilates studio in brooklyn!! The space is so beautiful and puts me at ease which is exactly the space I’m looking for when I do reformer pilates. I love the instructors here especially Madelane who explains everything thoroughly and fixed my form too! I come here every week and I highly recommend!
Food surfaces weren't washed and sanitized between uses.
Kitchen equipment was improperly built, placed, or maintained.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Evidence of mice was found on site.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Worst service ever Dirty tables No napkins or tissue to find on any tables Would not have any dressing for the food…. They would not provide any spices for the pizza…… Not sure how they can function with out having the basics a pizza shop should be having. Hope they will improve and start providing the basics to make it a better place.
Food was left exposed to possible contamination during storage, prep, or serving.
Hot food was held below 140°F, cool enough for bacteria to grow.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Cooked food wasn't cooled down fast enough to be safe.
Cold food was held above 41°F, warm enough for bacteria to grow.
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
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