Brooklyn, NY — Ma Lillit, a fusion restaurant located at 352 Malcolm X Boulevard in Brooklyn, received a score of 48 points during a health inspection conducted on December 18, 2025, resulting in a Grade C rating. Inspectors documented two critical violations, including evidence of mice and the absence of an approved food safety plan.
The inspection data was released by the New York City Department of Health and Mental Hygiene (DOHMH) on March 6, 2026.
What Inspectors Found
The inspection identified three violations, two of which were classified as critical.
The most serious finding was evidence of mice in the establishment's food or non-food areas, cited under violation code 06G. The presence of rodents in a food service establishment poses direct risks to food safety, as mice can contaminate surfaces, equipment, and stored food products with pathogens including Salmonella and Hantavirus.
Inspectors also cited the restaurant under code 04L for not having an approved Hazard Analysis and Critical Control Points (HACCP) plan maintained on the premises. A HACCP plan is a systematic approach to identifying and controlling food safety hazards throughout the preparation and service process. Establishments that require a HACCP plan must have an approved version readily available for inspector review.
A third, non-critical violation was documented under code 10B, relating to plumbing and drainage issues. Specifically, inspectors noted concerns with anti-siphonage or back-flow prevention devices, improper drainage of equipment or floors, or improper disposal of condensation or liquid waste.
The combined violations resulted in a point total of 48, which is well above the 28-point threshold for a Grade C designation.
Food Safety Context
New York City's restaurant inspection program operates under NYC Health Code Article 81, which establishes sanitation and food safety standards for all food service establishments in the city. These regulations align with the FDA Food Code, which provides federal guidance on safe food handling, preparation, and storage practices.
Rodent activity in food establishments is treated as a critical violation because of the direct contamination risk to food products and preparation surfaces. The FDA Food Code requires that food establishments be designed and maintained to prevent the entry and harborage of pests, and that pest control measures be implemented as part of standard operations.
HACCP plans are required for establishments engaged in certain specialized food processing activities, such as smoking, curing, or reduced oxygen packaging. The absence of a required HACCP plan is classified as critical because it indicates a gap in the systematic monitoring of food safety hazards during preparation and service.
Plumbing and drainage violations, while classified as non-critical in this instance, can contribute to unsanitary conditions if not addressed. Proper back-flow prevention is essential to ensure that contaminated water does not enter the clean water supply used for food preparation and handwashing.
Inspection History
No prior inspection history is available for Ma Lillit in the DOHMH public database. This December 2025 inspection represents the first recorded inspection for this establishment at its current location.
Understanding NYC Restaurant Grades
New York City assigns letter grades to restaurants based on the total violation points accumulated during an inspection. Fewer points indicate fewer or less serious violations:
- A: 0 to 13 points — the establishment is in substantial compliance with food safety regulations
- B: 14 to 27 points — some violations were identified that require correction
- C: 28 or more points — significant violations were found that require prompt attention
Ma Lillit's score of 48 points falls within the Grade C range. Restaurants that receive a Grade B or C on an initial inspection are entitled to a re-inspection, during which they have the opportunity to demonstrate that violations have been corrected and to potentially receive an improved grade.
Grade cards must be posted at the restaurant's entrance, allowing diners to make informed decisions. Detailed inspection results, including specific violations, are available to the public through the DOHMH restaurant inspection database and on platforms such as NYCRestaurantInspections.com.
Consumers seeking additional information about food safety standards or restaurant inspection results in New York City can visit the DOHMH website or call 311 for assistance.
More About This Restaurant
View the full inspection history for Ma Lillit including all past inspections, violations, and grade changes.
Violations Documented — Dec 18, 2025
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
Evidence of mice or live mice in establishment's food or non-food areas. (Code 04L)
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)
Non-Critical
Equipment used for ROP not approved by the Department (Code 28-04)
Non-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. (Code 10B)
CRITICAL
HACCP plan not approved or approved HACCP plan not maintained on premises. (Code 06G)
Non-Critical
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (Code 08A)
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
Evidence of mice or live mice in establishment's food or non-food areas. (Code 04L)
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
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)
Non-Critical
Equipment used for ROP not approved by the Department (Code 28-04)
Non-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. (Code 10B)
CRITICAL
HACCP plan not approved or approved HACCP plan not maintained on premises. (Code 06G)
Non-Critical
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (Code 08A)
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
Evidence of mice or live mice in establishment's food or non-food areas. (Code 04L)
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
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)
Non-Critical
Equipment used for ROP not approved by the Department (Code 28-04)
Non-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. (Code 10B)
CRITICAL
HACCP plan not approved or approved HACCP plan not maintained on premises. (Code 06G)
Non-Critical
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (Code 08A)
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
Evidence of mice or live mice in establishment's food or non-food areas. (Code 04L)
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
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. (Code 10B)
Non-Critical
Equipment used for ROP not approved by the Department (Code 28-04)
Non-Critical
Equipment used for ROP not approved by the Department (Code 28-04)
CRITICAL
Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (Code 04A)
Non-Critical
Equipment used for ROP not approved by the Department (Code 28-04)
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
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. (Code 10B)
CRITICAL
HACCP plan not approved or approved HACCP plan not maintained on premises. (Code 06G)
CRITICAL
Evidence of mice or live mice in establishment's food or non-food areas. (Code 04L)
Non-Critical
Equipment used for ROP not approved by the Department (Code 28-04)
CRITICAL
Evidence of mice or live mice in establishment's food or non-food areas. (Code 04L)
CRITICAL
HACCP plan not approved or approved HACCP plan not maintained on premises. (Code 06G)
Non-Critical
Equipment used for ROP not approved by the Department (Code 28-04)
CRITICAL
Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (Code 04A)
CRITICAL
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (Code 06D)