Brooklyn, NY — Chez Ma Tante, an American restaurant at 90 Calyer Street in Greenpoint, received a score of 31 during a New York City health inspection conducted on March 11, 2026, placing it in Grade C territory. Inspectors documented two critical violations, both related to temperature control of food items.
The inspection data was released by the NYC Department of Health and Mental Hygiene (DOHMH) on March 16, 2026.
What Inspectors Found
Both violations cited during the inspection involved improper temperature management of time and temperature controlled for safety (TCS) foods — items that require specific temperature maintenance to prevent bacterial growth.
The first violation (Code 02G) documented that cold TCS food was being held above 41°F. This category also covers smoked or processed fish held above 38°F, intact raw eggs held above 45°F, and reduced oxygen packaged TCS foods held above required temperatures, except during active necessary preparation. Cold holding at improper temperatures allows bacteria to multiply to levels that can cause foodborne illness.
The second violation (Code 02H) cited a failure to properly cool TCS food after cooking or removal from hot holding. NYC health regulations require that the internal temperature of cooked food be reduced from 140°F to 70°F or less within two hours, and from 70°F to 41°F or less within four additional hours. Inadequate cooling is one of the leading contributing factors to foodborne illness outbreaks, as the temperature range between 41°F and 140°F — commonly referred to as the "danger zone" — allows rapid bacterial multiplication.
No non-critical violations were recorded during this inspection. The action taken by DOHMH was that violations were cited in the noted areas.
Food Safety Context
Temperature control requirements for TCS foods are established under NYC Health Code Article 81 and align with the FDA Food Code. These regulations exist because bacteria such as Salmonella, Listeria monocytogenes, and Clostridium perfringens can grow rapidly when foods are held at improper temperatures.
The FDA Food Code identifies inadequate cooling as one of the top five risk factors contributing to foodborne illness. Proper cold holding at 41°F or below and adherence to the two-stage cooling process are fundamental food safety practices that all food service establishments are required to maintain.
Both violations found at Chez Ma Tante fall under the critical category, meaning they are conditions most likely to contribute to food contamination, illness, or environmental health hazard.
Inspection History
Chez Ma Tante's prior inspection record shows scores that had previously remained within passing range:
- Sept. 7, 2023: Score 12 (Grade A)
- Oct. 23, 2022: Score 20
The restaurant's 2023 inspection resulted in a Grade A, the highest rating in NYC's grading system, with a score of 12. The current score of 31 represents a significant increase from that prior result and marks the first time in available records that the restaurant has scored in Grade C range.
Understanding NYC Restaurant Grades
New York City assigns letter grades to restaurants based on inspection scores. Lower scores indicate fewer violations:
- Grade A: 0–13 points
- Grade B: 14–27 points
- Grade C: 28 or more points
A score of 31 places Chez Ma Tante in the Grade C category. Restaurants that receive a grade of B or C have the option to post the grade or request a re-inspection. The establishment's posted grade may change following any subsequent re-inspection or adjudication through the Office of Administrative Trials and Hearings (OATH).
Consumers can look up any restaurant's inspection history through the DOHMH restaurant inspection database, available on the NYC Open Data portal. All inspection results referenced in this article are based on public record data maintained by the City of New York.
More About This Restaurant
View the full inspection history for Chez Ma Tante including all past inspections, violations, and grade changes.