Department of FoodieDepartment of Foodie
No one on shift holds the required food-safety certificate.
Cold food was held above 41°F, warm enough for bacteria to grow.
Dishes and utensils weren't being properly washed and sanitized.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
No written procedure for safely refilling reusable containers.
No proper toilet for staff or patrons, or it's accessed through the kitchen.
Kitchen equipment was improperly built, placed, or maintained.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
No food thermometer available to check cooking and holding temperatures.
Hot food was held below 140°F, cool enough for bacteria to grow.
Dishes and utensils weren't being properly washed and sanitized.
Food was left exposed to possible contamination during storage, prep, or serving.
Food surfaces weren't washed and sanitized between uses.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
We were a vendor at the Coffee & Chill pop-up event at Bogart House in Brooklyn, and it was an incredible experience! The vibes were so good, the event was a total success, and the building itself is clean, well-managed, and a great space for events. Highly recommend this venue for any pop-up or community gathering! 🌿☕️✨
Food surfaces weren't washed and sanitized between uses.
No one on shift holds the required food-safety certificate.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
Contaminated food was kept instead of being thrown out.
Live roaches were found on site.
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.
Hot food was held below 140°F, cool enough for bacteria to grow.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
No pest-control contract or extermination records on file.
Creative Barcelona-style tapas made with market-fresh ingredients in a warm, modern space.
What to order: Patatas Bravas · Gambas al Ajillo · Seared Octopus · Bacon‑Wrapped DatesElegant, rustic Spanish-style tapas with strong execution and bold flavors. The charcuterie board was well-balanced — quality cured meats (salami, chorizo, jamón) paired with pickled peppers and toasted bread for texture contrast. The shrimp in garlic sauce was rich and comforting, perfect for dipping bread. The seafood rice delivered depth, with mussels, clams, scallops, and shrimp layered over a savory base and bright herb drizzle. The steak over purée was tender and flavorful, elevated by ch
Food surfaces weren't washed and sanitized between uses.
Cold food was held above 41°F, warm enough for bacteria to grow.
Flies were present in the space.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
What to order: Patatas Bravas · Bacon‑Wrapped Dates · Croquetas de Setas (mushroom croquettes) · Pan con TomateWe dropped by this spot for Saturday brunch, and it didn’t disappoint. Located in Midtown Manhattan, it was surprisingly not too crowded for a weekend, which made the experience more relaxed. We ordered the Boqueria BEC and Dos Huevos Y Más, and paired them with churros. The food was good overall — the side potatoes were especially tasty, and the salsa verde dip was perfect with the bread. The ambience is spacious and clean, and the staff did well — we had a small issue with part of our order i
Flies were present in the space.
Cold food was held above 41°F, warm enough for bacteria to grow.
Contaminated food was kept instead of being thrown out.
Food was left exposed to possible contamination during storage, prep, or serving.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Food surfaces are too worn or badly built to be properly cleaned.
I’ve been coming to this seafood restaurant for at least 2 years and it never disappoints! The seafood is always very fresh and they keep the restaurant very clean (even the restrooms). They have a nice selection of entrees and beverages. It’s a great place if you have a large group as there is ample seating, etc. There are multiple tv screens as well and now they are showing the FIFA games. Lastly, the waitresses are very accommodating and friendly. They do an excellent job! The chef is just as
No one on shift holds the required food-safety certificate.
Food surfaces weren't washed and sanitized between uses.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
A great experience. It will be a problem for long leg people sitting, with narrow rows. But I could not see any seat with a bad view of the stage. Sound is good as the music, lyrics, and speech could be hard.
Evidence of mice was found on site.
No one on shift holds the required food-safety certificate.
Flies were present in the space.
Hot food was held below 140°F, cool enough for bacteria to grow.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Intimate, low-lit restaurant offering classic Cuban meals, cocktails & hookahs in a vibrant setting.
What to order: Mofongo Churrrasco · Shrimp Mofongo · Coconut Shrimp · Red SnapperBoasting a mixture of Latin cuisine from different cultures, Brown Sugar was a pleasant surprise. Located in the middle of the Broadway strip, this was a gem of a find. At first I was deceived, with the loud music and the lack of a noticeable crowd I was skeptical. However, the food was sensational, made fresh and to order. From the fresh made guacamole to the well seasoned red snapper. Everything was well prepared. The staff were warm, friendly and attentive. The draw back was the music, it wa
Evidence of mice was found on site.
No one on shift holds the required food-safety certificate.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
The sewage disposal system is inadequate or broken.
Flies were present in the space.
Food was left exposed to possible contamination during storage, prep, or serving.
Cold food was held above 41°F, warm enough for bacteria to grow.
Evidence of rats was found on site.
No written procedure for safely refilling reusable containers.
No food thermometer available to check cooking and holding temperatures.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
No one on shift holds the required food-safety certificate.
Wiping cloths weren't kept clean, dry, or in sanitizer between uses.
Hot food was held below 140°F, cool enough for bacteria to grow.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
The required wash-your-hands sign wasn't posted.
No pest-control contract or extermination records on file.
Dishes and utensils weren't being properly washed and sanitized.
Kitchen equipment was improperly built, placed, or maintained.
Food was left exposed to possible contamination during storage, prep, or serving.
No written procedure for safely refilling reusable containers.
Food came from an unapproved or unknown source.
Food was left exposed to possible contamination during storage, prep, or serving.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Evidence of mice was found on site.
Food surfaces weren't washed and sanitized between uses.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Cooked food wasn't cooled down fast enough to be safe.
Evidence of mice was found on site.
No one on shift holds the required food-safety certificate.
Hot food was held below 140°F, cool enough for bacteria to grow.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Beaux Arts landmark famed for ancient & modern art collections & world-class temporary exhibitions.
What to order: mac and cheese · burrata and squash salad · banana coffee bread · tomato soup with grilled cheeseI stopped by as it was next to the botanical garden. I cant believe as a native New Yorker this was my first time visiting. They have many floors of interesting exhibits from modern art to old Korean artifacts. I highly recommend this museum.
Food surfaces weren't washed and sanitized between uses.
Food came from an unapproved or unknown source.
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
The required wash-your-hands sign wasn't posted.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Cold food was held above 41°F, warm enough for bacteria to grow.
No one on shift holds the required food-safety certificate.
No working thermometer in the fridge or hot-holding unit.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Pastel-hued spot with a garden for Haitian-style cafe fare, coffee & cocktails, plus live music.
Great vibe but there needs to be a cap on how many people are let in at some point. When the crowd was manageable there was room to dance and it was fun. But it quickly became a packed like sardines/crowd-crush/fire hazard situation which wasn’t enjoyable at all so we ended up leaving. Security should do better at monitoring if they’re at capacity. sometimes you just can’t get in the club and that’s that
Food was left exposed to possible contamination during storage, prep, or serving.
Food surfaces weren't washed and sanitized between uses.
Evidence of rats was found on site.
Pesticides were used or stored improperly, or applied by someone unlicensed.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
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