Inspection conducted Dec 17, 2025 · Data released by DOHMH Dec 26, 2025
CLOSED BY DOHMH
Spices Cuisine Closed by Health Dept - Brooklyn
Published March 3, 2026 3:12 PM
1199 NOSTRAND AVENUE, Brooklyn, NY 11225 · Caribbean
84
Violation Score A: 0-13 · B: 14-27 · C: 28+
Brooklyn, NY — Spices Cuisine, a Caribbean restaurant at 1199 Nostrand Avenue in Brooklyn, was closed by the New York City Department of Health and Mental Hygiene (DOHMH) following an inspection conducted on December 17, 2025. The establishment received a score of 84, well above the 28-point threshold that triggers a C grade — the lowest letter grade issued under the city's restaurant grading system. The inspection data was released publicly by DOHMH on December 26, 2025.
Illustrative image — not a photo of the actual business
The closure was ordered after inspectors documented 18 critical violations and 12 non-critical violations spanning pest activity, food temperature control failures, hand washing deficiencies, and labeling issues.
What Inspectors Found
The inspection report details a range of conditions that led to the closure action.
Pest activity was documented extensively throughout the establishment. Inspectors identified live roaches in the facility's food and non-food areas, cited under violation code 04M. Evidence of mice or live mice was also recorded in both food and non-food areas under code 04L. Additionally, filth flies and food/refuse/sewage-associated (FRSA) flies — a category that includes house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies, and fruit flies — were found present under code 04N.
Supporting these pest findings, inspectors noted that the establishment was not free of harborage or conditions conducive to rodents, insects, or other pests (code 08A). The restaurant also did not have a contract with a pest management professional in place, and records of extermination activities were not kept on the premises (code 28-06).
Food temperature violations were documented under code 02B. Hot time/temperature control for safety (TCS) food items were not being held at or above the required 140°F minimum. Improper holding temperatures can allow bacterial growth in foods that require careful temperature management, including cooked meats, rice, beans, and other items commonly served in Caribbean cuisine.
Hand washing facility violations were cited under code 05D. Inspectors found that no hand washing facility was available in or adjacent to the toilet room or within 25 feet of food preparation, food service, or ware washing areas. Issues included facilities that were not accessible, were obstructed, or were being used for non-hand washing purposes, along with inadequate hot and cold running water, water pressure, soap, or acceptable hand-drying devices.
Juice labeling violations were recorded under code 03I. Juice packaged on the premises was found to have no label or an incomplete label, and no warning statement — a requirement for juice products that have not undergone pasteurization or similar processing.
Additional non-critical violations included non-food contact surfaces and equipment that were not kept clean or not properly sealed, raised, spaced, or movable to allow accessibility for cleaning (code 10F), and issues with anti-siphonage or back-flow prevention devices, improper drainage, and sewage disposal systems in disrepair (code 10B).
Food Safety Context
The closure of Spices Cuisine was carried out under the authority of NYC Health Code Article 81, which governs food service establishments and empowers DOHMH to order immediate closure when conditions present an imminent health hazard to the public.
The FDA Food Code identifies pest infestation, improper food temperature control, and lack of adequate hand washing facilities as conditions that can directly contribute to foodborne illness. Live roaches and mice can contaminate food and food preparation surfaces with pathogens. Hot TCS foods held below 140°F enter what the FDA terms the "danger zone" (41°F–135°F), where bacteria such as Salmonella, E. coli, and Clostridium perfringens can multiply rapidly.
Hand washing access is considered a foundational element of food safety. The absence of functional hand washing stations near food preparation areas increases the risk of cross-contamination from hands to food products.
Inspection History
The available DOHMH inspection history for Spices Cuisine includes the following:
December 17, 2025: Score 84 (Grade C range), closed by DOHMH
December 26, 2025: Score 2 (Grade A range), reopened
The December 26 follow-up inspection resulted in a score of 2, indicating the establishment addressed the violations identified during the closure inspection and was permitted to reopen. This pattern — closure followed by a re-inspection with a substantially improved score — is consistent with standard DOHMH enforcement procedures, where establishments must demonstrate compliance before resuming operations.
Understanding NYC Restaurant Grades
New York City assigns letter grades to restaurants based on inspection scores. Lower scores indicate fewer violations:
A: 0–13 points
B: 14–27 points
C: 28 or more points
A score of 84 falls deep within C grade territory. For context, the average score for a restaurant receiving an A grade is typically in the single digits. Restaurants that score 28 or above may request a re-inspection or enter an adjudication process through the city's Office of Administrative Trials and Hearings (OATH).
Residents can look up any restaurant's inspection history through the DOHMH public database or by visiting the NYC Open Data portal. Inspection results, including violation details and scores, are public record and updated regularly as new inspections are conducted.
CRITICAL Live roaches in facility's food or non-food area. (Code 04M)
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 Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies. (Code 04N)
CRITICAL Evidence of mice or live mice in establishment's food or non-food areas. (Code 04L)
Non-Critical Contract with a pest management professional not in place. Record of extermination activities not kept on premises. (Code 28-06)
CRITICAL Juice packaged on premises with no or incomplete label, no warning statement (Code 03I)
CRITICAL No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device. (Code 05D)
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)
Non-Critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (Code 08A)
CRITICAL Live roaches in facility's food or non-food area. (Code 04M)
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 Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies. (Code 04N)
CRITICAL Evidence of mice or live mice in establishment's food or non-food areas. (Code 04L)
Non-Critical Contract with a pest management professional not in place. Record of extermination activities not kept on premises. (Code 28-06)
CRITICAL Juice packaged on premises with no or incomplete label, no warning statement (Code 03I)
CRITICAL No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device. (Code 05D)
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)
Non-Critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (Code 08A)
CRITICAL Live roaches in facility's food or non-food area. (Code 04M)
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 Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies. (Code 04N)
CRITICAL Evidence of mice or live mice in establishment's food or non-food areas. (Code 04L)
Non-Critical Contract with a pest management professional not in place. Record of extermination activities not kept on premises. (Code 28-06)
CRITICAL Juice packaged on premises with no or incomplete label, no warning statement (Code 03I)
CRITICAL No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device. (Code 05D)
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)
Non-Critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (Code 08A)
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
