Inspection conducted Dec 17, 2025 · Data released by DOHMH Dec 26, 2025
CLOSED BY DOHMH
Ayat Closed by Health Department After 30 Critical Violations — Brooklyn
Published March 3, 2026 3:56 AM
8501 3RD AVE, Brooklyn, NY 11209 · Mediterranean
89
Violation Score A: 0-13 · B: 14-27 · C: 28+
Brooklyn, NY — Ayat, a Mediterranean restaurant located at 8501 3rd Avenue in Bay Ridge, was closed by the New York City Department of Health and Mental Hygiene (DOHMH) following a December 17, 2025 inspection that resulted in a score of 89 points. Inspectors documented 30 critical violations and 9 non-critical violations across the establishment, prompting immediate closure action.
Illustrative image — not a photo of the actual business
This marked the third time in 2025 that the restaurant was closed by health authorities.
The inspection data was released by DOHMH on December 26, 2025.
What Inspectors Found
The December 17 inspection revealed a wide range of food safety concerns spanning pest activity, temperature control, sanitation, and personnel practices.
Pest activity: Inspectors documented live roaches in the facility's food and non-food areas, a critical violation under Code 04M. Additionally, the establishment was cited for conditions conducive to harboring rodents, insects, or other pests under Code 08A.
Temperature control failures: Multiple critical violations were recorded for improper cooling of time and temperature control for safety (TCS) foods under Code 02H. Inspectors found that after cooking or removal from hot holding, TCS food was not being cooled using an approved method to reduce internal temperatures from 140°F to 70°F within two hours and from 70°F to 41°F within four additional hours. Separately, hot TCS food items were not being held at or above 140°F as required under Code 02B.
Hand washing and hygiene: The inspection identified the absence of adequate hand washing facilities in or adjacent to the toilet room or within 25 feet of food preparation areas under Code 05D. Inspectors also cited food workers for not washing hands thoroughly after using the toilet, coughing, sneezing, or handling raw foods under Code 04D. Personal cleanliness violations were noted under Code 06A, including soiled outer garments and inadequate hair restraints.
Food protection and sanitation: Food contact surfaces were not properly washed, rinsed, and sanitized after each use, as required under Code 06D. Food, supplies, and equipment were not protected from potential sources of contamination during storage and preparation under Code 06C. Food contact surfaces were cited as improperly constructed or maintained under Code 05C.
Management certification: The restaurant was cited under Code 04A for not having a Food Protection Certificate held by a manager or supervisor of food operations, a critical requirement for any food service establishment in New York City.
Equipment and surfaces: Non-food contact surfaces were found not kept clean or properly sealed, raised, and spaced to allow accessibility for cleaning under Code 10F. Food contact surface design, construction, and maintenance were also cited as improper under Code 09C.
Food Safety Context
New York City restaurants are regulated under NYC Health Code Article 81, which establishes requirements for food handling, temperature control, sanitation, and pest management. These regulations align with the FDA Food Code, which sets national standards for retail food safety.
The requirement for proper cooling of TCS foods is one of the most critical food safety controls, as the temperature range between 140°F and 41°F — known as the "danger zone" — allows rapid bacterial growth that can lead to foodborne illness. The FDA Food Code mandates the two-stage cooling process specifically to minimize time spent in this range.
The absence of a Food Protection Certificate indicates that no certified manager was overseeing food safety practices at the time of inspection, a condition that NYC Health Code requires for all food service establishments.
The presence of live roaches is classified as a critical violation because pests can carry and transmit pathogens that contaminate food and food preparation surfaces.
Inspection History
Ayat's inspection record for 2025 shows a pattern of closures followed by reinspections:
Dec 17, 2025: Score 89, Closed by DOHMH
Jul 29, 2025: Score 2 (Grade Z)
Jul 28, 2025: Score 10
Jul 24, 2025: Score 120, Closed by DOHMH
May 21, 2025: Score 0 (Grade P)
May 19, 2025: Score 11, Closed by DOHMH
May 16, 2025: Score 74, Closed by DOHMH
The restaurant was previously closed in May 2025 with a score of 74, then again on May 19 with a score of 11, before receiving a passing score of 0 on May 21. A similar pattern occurred in July, when a score of 120 led to closure on July 24, followed by a reinspection score of 10 on July 28. The December closure, with a score of 89, represents the latest in this recurring cycle.
Understanding NYC Restaurant Grades
New York City assigns letter grades based on inspection scores. Lower scores indicate fewer violations:
A: 0–13 points
B: 14–27 points
C: 28 or more points
A score of 89 falls well into the C range, indicating a significant number of violations. Restaurants that are closed must correct all cited violations and pass a reinspection before reopening to the public.
Consumers can look up any restaurant's inspection history through the DOHMH restaurant inspection database or by checking the letter grade posted at the establishment's entrance. For more information about NYC restaurant inspection procedures and food safety standards, visit the NYC Department of Health website.
CRITICAL After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours. (Code 02H)
Non-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. (Code 10F)
CRITICAL Live roaches in facility's food or non-food area. (Code 04M)
CRITICAL Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor. (Code 06C)
CRITICAL Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (Code 06D)
Non-Critical Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained. (Code 09C)
CRITICAL Food worker/food vendor does not wash hands thoroughly after using the toilet, or after coughing, sneezing, smoking, eating, preparing raw foods or otherwise contaminating hands or does not change gloves when required; Worker fails to refrain from smoking or being fully clothed in clean outer garments. (Code 04D)
CRITICAL 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. (Code 06A)
CRITICAL Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (Code 04A)
CRITICAL Hot TCS food item not held at or above 140 °F. (Code 02B)
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. (Code 05D)
CRITICAL Food contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food. (Code 05C)
Non-Critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (Code 08A)
CRITICAL After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours. (Code 02H)
Non-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. (Code 10F)
CRITICAL Live roaches in facility's food or non-food area. (Code 04M)
CRITICAL Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor. (Code 06C)
CRITICAL Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (Code 06D)
Non-Critical Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained. (Code 09C)
CRITICAL Food worker/food vendor does not wash hands thoroughly after using the toilet, or after coughing, sneezing, smoking, eating, preparing raw foods or otherwise contaminating hands or does not change gloves when required; Worker fails to refrain from smoking or being fully clothed in clean outer garments. (Code 04D)
CRITICAL 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. (Code 06A)
CRITICAL Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (Code 04A)
CRITICAL Hot TCS food item not held at or above 140 °F. (Code 02B)
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. (Code 05D)
CRITICAL Food contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food. (Code 05C)
Non-Critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (Code 08A)
CRITICAL After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours. (Code 02H)
Non-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. (Code 10F)
CRITICAL Live roaches in facility's food or non-food area. (Code 04M)
CRITICAL Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor. (Code 06C)
CRITICAL Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (Code 06D)
Non-Critical Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained. (Code 09C)
CRITICAL Food worker/food vendor does not wash hands thoroughly after using the toilet, or after coughing, sneezing, smoking, eating, preparing raw foods or otherwise contaminating hands or does not change gloves when required; Worker fails to refrain from smoking or being fully clothed in clean outer garments. (Code 04D)
CRITICAL 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. (Code 06A)
CRITICAL Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (Code 04A)
CRITICAL Hot TCS food item not held at or above 140 °F. (Code 02B)
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. (Code 05D)
CRITICAL Food contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food. (Code 05C)
Non-Critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (Code 08A)
Data Source: This report is based on official public inspection data from the NYC Department of Health and Mental Hygiene (DOHMH), released under the NYC Open Data program.
Editorial Process: Content generated using AI (Claude) to synthesize official inspection data into accessible reporting, then reviewed and verified for accuracy by our editorial team.
Professional Review: All content undergoes standards and compliance oversight by Christopher F. Nesbitt, Sr., NH EMT & BU-trained Paralegal, through Twin Digital Media's regulatory data auditing protocols.
Regulatory References: NYC Health Code Article 81, FDA Food Code (2022). NYC Restaurant Inspections is an independent public data reporting service. We are not affiliated with the City of New York.
| Last verified: March 13, 2026 | Our methodology
