Inspection conducted Jan 7, 2026 · Data released by DOHMH Feb 27, 2026
GRADE B VIOLATIONS
Reverie Gets Grade B After Inspection - Brooklyn
Published March 2, 2026 5:32 PM
135 METROPOLITAN AVENUE, Brooklyn, NY 11249 · Vegan
27
Violation Score A: 0-13 · B: 14-27 · C: 28+
Brooklyn, NY — Reverie, a vegan restaurant at 135 Metropolitan Avenue in Williamsburg, received a Grade B with a score of 27 following a health inspection conducted on January 7, 2026. The score places the restaurant at the very top of the Grade B range, just one point below the Grade C threshold of 28.
Illustrative image — not a photo of the actual business
Inspectors cited one critical violation and one non-critical violation during the inspection. The data was released by the NYC Department of Health and Mental Hygiene (DOHMH) on February 27, 2026.
What Inspectors Found
The critical violation documented during the inspection involved the absence of a Food Protection Certificate (FPC). Under NYC regulations, a certified food protection manager or supervisor must be present during all hours of food operations. The violation, recorded under code 04A, indicates that no such certificate was held by a manager or supervisor at the time of the inspection.
Inspectors also identified a non-critical violation related to plumbing and drainage. Cited under code 10B, the violation noted issues with anti-siphonage or back-flow prevention devices not being provided where required, along with improper disposal of condensation or liquid waste. These plumbing-related conditions can affect overall sanitation and food safety if not addressed.
Food Safety Context
The Food Protection Certificate requirement is a foundational element of NYC Health Code Article 81, which governs food service establishments across the five boroughs. The regulation ensures that at least one person with formal food safety training is overseeing operations at all times. The FDA Food Code similarly emphasizes the importance of having a certified person in charge who understands proper food handling, temperature control, and contamination prevention.
The absence of an FPC holder is considered a critical violation because it represents a gap in the knowledge base needed to maintain safe food handling practices. Without a certified supervisor on site, there is reduced assurance that food safety protocols are being consistently followed.
Drainage and back-flow prevention issues, while classified as non-critical, are important for maintaining sanitary conditions. Proper drainage prevents standing water and waste accumulation, which can create conditions conducive to pest activity and bacterial growth.
Inspection History
No prior inspection history is available for Reverie in the DOHMH database. This January 2026 inspection appears to be the first recorded inspection for the establishment.
Understanding NYC Restaurant Grades
New York City assigns letter grades to restaurants based on the total number of violation points accumulated during an inspection. Fewer points indicate fewer or less severe violations:
A: 0–13 points — Minimal violations identified
B: 14–27 points — Moderate violations identified
C: 28 or more points — Significant violations identified
Reverie's score of 27 places it at the upper boundary of the Grade B range. For context, a single additional violation point would have resulted in a Grade C designation.
Restaurants that receive a Grade B or C may request a re-inspection to improve their score. Grade results are posted at the restaurant entrance as required by DOHMH.
Consumers can look up inspection results for any NYC restaurant through the DOHMH restaurant inspection database, which is publicly accessible online. The data used in this report reflects records released on February 27, 2026, approximately seven weeks after the inspection was conducted.
CRITICAL Hot TCS food item not held at or above 140 °F. (Code 02B)
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)
Non-Critical Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition. (Code 28-01)
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 Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition. (Code 28-01)
CRITICAL Hot TCS food item not held at or above 140 °F. (Code 02B)
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 Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (Code 04A)
Non-Critical Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition. (Code 28-01)
CRITICAL Hot TCS food item not held at or above 140 °F. (Code 02B)
Non-Critical Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition. (Code 28-01)
CRITICAL Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (Code 04A)
Non-Critical Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition. (Code 28-01)
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)
Non-Critical Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition. (Code 28-01)
Non-Critical Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. (Code 10G)
Non-Critical Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. (Code 10G)
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 Hot TCS food item not held at or above 140 °F. (Code 02B)
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)
Non-Critical Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition. (Code 28-01)
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 Hot TCS food item not held at or above 140 °F. (Code 02B)
CRITICAL Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (Code 04A)
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: April 27, 2026 | Our methodology
