INITIAL TEA in Brooklyn, NY 11205 has a reported health inspection grade of A issued on , according to NYC Department of Health and Mental Hygiene.
Checked · Source extract
Most recent visit in the dataset
Latest inspection
Inspection date
Grade for this visit
Grade A
Inspection type
Cycle Inspection / Re-inspection
Violation points
13
Grade date
Recorded citations
3
Marked critical
1
Reported action Violations were cited in the following area(s).
Recorded violations
02GCritical
Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
08CNot Critical
Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
10BNot Critical
Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
Official inspection record
Inspection history
NYC’s active-permit dataset publishes a limited history, generally up to three years before the most recent inspection.
Cycle Inspection / Initial InspectionUngraded
Inspection date
Grade for this visit
Unavailable
Inspection type
Cycle Inspection / Initial Inspection
Violation points
22
Recorded citations
4
Marked critical
3
Reported action Violations were cited in the following area(s).
Recorded violations
04LCritical
Evidence of mice or live mice in establishment's food or non-food areas.
06ACritical
Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
06FCritical
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
08ANot Critical
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Cycle Inspection / Re-inspectionGrade B
Inspection date
Grade for this visit
Grade B
Inspection type
Cycle Inspection / Re-inspection
Violation points
23
Grade date
Recorded citations
4
Marked critical
2
Reported action Violations were cited in the following area(s).
Recorded violations
04LCritical
Evidence of mice or live mice in establishment's food or non-food areas.
06DCritical
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
08ANot Critical
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
10FNot Critical
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.
Cycle Inspection / Initial InspectionUngraded
Inspection date
Grade for this visit
Unavailable
Inspection type
Cycle Inspection / Initial Inspection
Violation points
23
Recorded citations
4
Marked critical
3
Reported action Violations were cited in the following area(s).
Recorded violations
02BCritical
Hot TCS food item not held at or above 140 °F.
06DCritical
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
06FCritical
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
10GNot Critical
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
Cycle Inspection / Initial InspectionGrade A
Inspection date
Grade for this visit
Grade A
Inspection type
Cycle Inspection / Initial Inspection
Violation points
12
Grade date
Recorded citations
4
Marked critical
1
Reported action Violations were cited in the following area(s).
Recorded violations
06DCritical
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
09CNot Critical
Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
10ENot Critical
Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
10FNot Critical
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.
Local context · New York City
How results compare in ZIP 11205
114 of 126 establishments with a reported letter grade in this ZIP are graded A.
This calculation uses published records from the same jurisdiction. Pending, unavailable and other non-comparable results are excluded.
A grade in the dataset may differ from the card on display while a hearing is pending. An inspection is a record of conditions on the visit date.
Check Health Inspection is an independent service and is not affiliated with or endorsed by any government health department. Inspection information comes from public government records and may change as new inspections or corrections are published.