Inspection conducted Feb 2, 2026 · Data released by DOHMH Feb 26, 2026
CLOSED BY DOHMH
Bk Coffee Deli Closed by Health Dept - Brooklyn
Published February 28, 2026 7:15 PM
77 VARET STREET, Brooklyn, NY 11206 · Coffee/Tea
138
Violation Score A: 0-13 · B: 14-27 · C: 28+
Brooklyn, NY — Bk Coffee Deli, a coffee and tea establishment located at 77 Varet Street in the Williamsburg section of Brooklyn, was closed by the New York City Department of Health and Mental Hygiene (DOHMH) following a routine inspection conducted on February 2, 2026. The inspection resulted in a score of 138, with two critical violations documented. The closure data was released publicly by DOHMH on February 26, 2026.
Illustrative image — not a photo of the actual business
A score of 138 places the establishment well above the 28-point threshold for a Grade C, the lowest grade assigned under the city's restaurant grading system. Inspectors identified food safety concerns serious enough to warrant immediate closure of the business.
What Inspectors Found
The February 2 inspection resulted in two critical violations, both related to food contamination risks and sanitation of food contact surfaces.
The first violation, cited under Code 06C, noted that food, supplies, or equipment were not protected from potential sources of contamination during storage, preparation, transportation, display, or service. The citation also noted that condiments were not provided in single-service containers or dispensed directly by the vendor. This type of violation indicates that food items or preparation materials were exposed to conditions that could introduce contaminants, posing a direct risk to consumer health.
The second violation, cited under Code 06D, documented that food contact surfaces were not properly washed, rinsed, and sanitized after each use and following any activity when contamination may have occurred. Food contact surfaces include countertops, cutting boards, utensils, and equipment that come into direct contact with food during preparation and service. When these surfaces are not adequately cleaned and sanitized between uses, they can serve as vectors for bacterial cross-contamination.
Both violations were classified as critical, meaning they represent conditions most likely to contribute to foodborne illness or food contamination, according to DOHMH inspection criteria.
Food Safety Context
New York City's restaurant inspection program operates under NYC Health Code Article 81, which establishes sanitation and food safety requirements for all food service establishments in the five boroughs. The program is designed to ensure compliance with food handling, storage, and preparation standards that align with the FDA Food Code.
The violations documented at Bk Coffee Deli relate to fundamental food safety principles. Protection of food from contamination sources during all stages of handling is a core requirement under both the NYC Health Code and the FDA Food Code. The FDA Food Code specifies that food must be protected from cross-contamination by separating raw and ready-to-eat items, maintaining proper storage conditions, and ensuring that food is not exposed to environmental contaminants.
Similarly, the proper cleaning and sanitization of food contact surfaces is a foundational element of food safety practice. The FDA Food Code requires that food contact surfaces be washed, rinsed, and sanitized between uses, particularly when switching between different food types or after any interruption during which contamination may occur. Failure to maintain clean food contact surfaces is one of the most commonly cited contributing factors in foodborne illness outbreaks nationwide.
When DOHMH closes an establishment, the business must correct all cited violations and pass a re-inspection before being permitted to reopen to the public.
Inspection History
No prior inspection history is available in the DOHMH public database for Bk Coffee Deli at this location. The February 2, 2026 inspection represents the first recorded inspection for this establishment in the publicly available dataset. This may indicate that the business is relatively new or recently began operating at this address.
Feb 2, 2026: Score 138 (Grade C range), closed by DOHMH — 2 critical violations
Understanding NYC Restaurant Grades
New York City assigns letter grades to restaurants based on the total violation points accumulated during an inspection. Lower scores indicate fewer and less severe violations:
A: 0–13 points — the highest grade, indicating minimal violations
B: 14–27 points — moderate violations identified
C: 28 or more points — significant violations documented
Bk Coffee Deli's score of 138 falls within the Grade C range. Restaurants that receive a Grade C on an initial inspection have the option to request a re-inspection, at which point a new score is calculated. The establishment's grade is not officially posted until the adjudication process is complete.
Residents and consumers can look up the latest inspection results for any New York City restaurant through the DOHMH public database, available online at the NYC Open Data portal. Inspection records, scores, and violation details are updated regularly and represent public record information maintained by the city.
CRITICAL Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (Code 06D)
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)
CRITICAL Toilet facility not provided for employees or for patrons when required. Shared patron-employee toilet accessed through kitchen, food prep or storage area or utensil washing area. (Code 05E)
CRITICAL Food, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site. (Code 03A)
Non-Critical Failure to post or conspicuously post healthy eating information (Code 20-08)
Non-Critical Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. (Code 10G)
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 “Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted. (Code 20-04)
CRITICAL Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures (Code 05F)
Non-Critical Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. (Code 10G)
CRITICAL No approved written standard operating procedure for avoiding contamination by refillable returnable containers. (Code 05H)
Non-Critical Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition. (Code 28-01)
CRITICAL Toilet facility not provided for employees or for patrons when required. Shared patron-employee toilet accessed through kitchen, food prep or storage area or utensil washing area. (Code 05E)
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)
Non-Critical “Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted. (Code 20-04)
CRITICAL Food, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site. (Code 03A)
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 “Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted. (Code 20-04)
CRITICAL Toilet facility not provided for employees or for patrons when required. Shared patron-employee toilet accessed through kitchen, food prep or storage area or utensil washing area. (Code 05E)
CRITICAL Food, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site. (Code 03A)
Non-Critical Failure to post or conspicuously post healthy eating information (Code 20-08)
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 Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. (Code 10G)
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 No approved written standard operating procedure for avoiding contamination by refillable returnable containers. (Code 05H)
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 Failure to post or conspicuously post healthy eating information (Code 20-08)
Non-Critical Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition. (Code 28-01)
CRITICAL No approved written standard operating procedure for avoiding contamination by refillable returnable containers. (Code 05H)
Non-Critical “Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted. (Code 20-04)
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
