Brooklyn, NY — Shadai Deli, a Spanish cuisine establishment located at 7802 13th Avenue in Brooklyn, received a Grade B with a score of 25 following a New York City health inspection conducted on February 17, 2026. The score places the restaurant near the upper boundary of the Grade B range, just three points below the Grade C threshold of 28.

The inspection identified one critical violation and no non-critical violations. Inspection data was released by the NYC Department of Health and Mental Hygiene (DOHMH) on March 6, 2026.

What Inspectors Found

Inspectors cited Shadai Deli for a single critical violation related to improper cold food storage temperatures. Specifically, the violation (Code 02G) documented that cold time/temperature control for safety (TCS) food items were 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 their required storage temperatures.

Under NYC Health Code Article 81, food establishments are required to maintain cold TCS items at or below specific temperature thresholds to prevent the growth of harmful bacteria. When cold foods are stored above these limits outside of active preparation, the risk of bacterial contamination increases significantly.

While the restaurant received only one violation, the 25-point score reflects the weight assigned to temperature control failures under the DOHMH scoring system. Cold holding violations are among the most heavily weighted citations because of their direct connection to foodborne illness risk.

Food Safety Context

Temperature control is one of the most fundamental requirements in food safety regulation. The FDA Food Code identifies the range between 41°F and 135°F as the "danger zone," where bacteria can multiply rapidly in perishable foods. Both the FDA Food Code and NYC Health Code Article 81 require that cold TCS foods be maintained at 41°F or below at all times except during active preparation, cooking, or cooling procedures.

Common TCS foods include deli meats, dairy products, cut fruits and vegetables, cooked rice and beans, and prepared salads. For a deli operation, maintaining proper cold holding temperatures is particularly relevant given the volume of perishable items typically stored and served.

The DOHMH conducts unannounced inspections of New York City's approximately 27,000 restaurants as part of its ongoing public health monitoring program. Violations are scored based on their severity and potential impact on public health, with critical violations receiving higher point values.

Inspection History

No prior inspection history is available for Shadai Deli in the DOHMH public database. This may indicate the establishment is relatively new, recently changed ownership, or that earlier records are not reflected in the current dataset.

Understanding NYC Restaurant Grades

New York City assigns letter grades based on inspection scores under the following scale:

  • Grade A: 0–13 points (lowest number of violation points)
  • Grade B: 14–27 points (moderate violation points)
  • Grade C: 28 or more points (highest number of violation points)

Shadai Deli's score of 25 falls within the upper portion of the Grade B range. Restaurants that receive a Grade B or C may request a re-inspection or contest their score through an adjudication hearing at the DOHMH's Office of Administrative Trials and Hearings.

Consumers can look up inspection results for any New York City restaurant through the DOHMH's publicly accessible database at the NYC Open Data portal or the ABCEats search tool. Inspection scores, violation details, and grade histories are updated regularly as new data becomes available.

More About This Restaurant

View the full inspection history for Shadai Deli including all past inspections, violations, and grade changes.