7TH AVENUE DONUTS & DINER
GRADE AWednesday, March 11, 2026
Overview
ROUNDUP
See the daily roundup: 57 NYC Restaurants Earn Grade A on March 20, 2026 →
7TH AVENUE DONUTS & DINER in Park Slope received a Grade A on their NYC health inspection on March 11, 2026, scoring 5 points. The inspection found 1 violation, including 1 critical.
Address
324 7 AVENUE
Brooklyn, NY 11215
Cuisine
American
Inspection Type
Cycle Inspection / Initial Inspection
Violations
1 total
⚠ 1 critical
Facility History
5 inspections
Violations Cited
⚠ CRITICAL
06C
Food not protected from contamination
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.
⚠️ Why This Matters
Unprotected food exposed to bacteria, viruses, chemicals, and physical contaminants
📋 Code Requirements
Cover all food; store 6 inches off floor; protect from customer contamination; use sneeze guards
CDC Risk Factor:
Contaminated Equipment/Protection from Contamination
NYC Health Code Article 81, Section 81.09
Inspector's Action:
Violations were cited in the following area(s).
7TH AVENUE DONUTS & DINER — Inspection Questions
- Did 7TH AVENUE DONUTS & DINER pass their NYC health inspection on March 11, 2026?
- 7TH AVENUE DONUTS & DINER passed with an A grade on March 11, 2026 with a score of 5 points. The inspection found 1 violation(s).
- What critical violations did 7TH AVENUE DONUTS & DINER have?
- 7TH AVENUE DONUTS & DINER had 1 critical violation(s) during their inspection. Critical violations directly contribute to foodborne illness and must be corrected immediately. These include issues with temperature control, hand washing, cross-contamination, and pest infestations.
- What does violation code 06C mean in NYC restaurant inspections?
- NYC violation 06C (Food not protected from contamination) is a critical violation. All food must be protected from contamination during storage, prep, display and service Unprotected food exposed to bacteria, viruses, chemicals, and physical contaminants