UNCLE FOON'S KITCHEN
SCORE: 72 POINTSMonday, April 28, 2025
UNCLE FOON'S KITCHEN in Bath Beach underwent a NYC health inspection on April 28, 2025 and scored 72 points. The inspection found 13 violations, including 13 critical.
Violations Cited
10B
Plumbing Not Properly Installed or Maintained
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.
WATER CONTAMINATION: Backflow can siphon sewage into water supply, contaminating entire facility. Cross-connections spread pathogens throughout plumbing. Sewage backups create immediate health hazard. Can affect hundreds through contaminated water.
Install backflow preventers on ALL required fixtures. Maintain air gaps (2x pipe diameter minimum). Fix all leaks immediately. Ensure proper drainage - no standing water. Regular plumbing inspection. No direct connections between sewage and water supply.
20-04
NYC Health Code Violation 20-04
“Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted.
HEALTH HAZARD: This critical violation creates immediate risk of foodborne illness. Studies link NYC Health Code Violation 20-04 to bacterial contamination and outbreak events. Must be corrected immediately to protect public health.
Follow NYC Health Code Article 81 requirements. Implement corrective action immediately. Document all corrections. Train staff on proper procedures. Schedule follow-up inspection if critical.
09C
Food contact surface improperly constructed
Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
Improper surfaces harbor bacteria in cracks and cannot be properly sanitized
Use stainless steel, approved plastics; no wood except cutting boards; smooth, intact surfaces
06D
Food Contact Surfaces Not Properly Sanitized
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
BACTERIAL BUILDUP: Unsanitized surfaces harbor millions of bacteria within hours. Cross-contamination affects all food prepared on surface. Major cause of multi-victim outbreaks. Cutting boards can contain 200x more bacteria than toilet seats.
Clean and sanitize ALL food contact surfaces: After each use, Between different food types, Every 4 hours in continuous use, When contaminated. Use proper concentration sanitizer (50-100ppm chlorine, 200-400ppm quat). Air dry. Test sanitizer every 2 hours.
08A
Facility Not Free from Harborage Conditions
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
PEST ATTRACTION: Harborage conditions support pest infestations. Gaps allow entry of rodents carrying 35+ diseases. Standing water breeds flies that spread 100+ pathogens. Clutter provides nesting for pests. Creates ongoing contamination risk.
Eliminate ALL harborage conditions: Seal cracks/holes (1/4 inch for mice, 1/2 inch for rats), Fix leaking pipes, Remove clutter/unused equipment, Eliminate standing water, Clean grease accumulation, Maintain 6 inches clearance from walls, Remove cardboard storage.
02G
Cold TCS Food Held Above 41°F
Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
DANGER ZONE GROWTH: Between 41-70°F, E. coli doubles every 30 minutes. Salmonella doubles every 20 minutes at 70-90°F. After just 4 hours above 41°F, bacteria levels can cause severe illness including bloody diarrhea, kidney failure (E. coli), and typhoid fever (Salmonella).
Keep all cold TCS foods at 41°F or below (smoked fish 38°F, shell eggs 45°F). Monitor with calibrated thermometer every 2-4 hours. Ice baths must surround container to food level. Repair refrigeration immediately. DISCARD foods above 41°F for over 4 hours.
20-08
Failure to post or conspicuously post healthy eating information Hot TCS food item not held at or above 140 °F. 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. Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers. Properly scaled and cali
Failure to post or conspicuously post healthy eating information
HEALTH HAZARD: This critical violation creates immediate risk of foodborne illness. Studies link Failure to post or conspicuously post he to bacterial contamination and outbreak events. Must be corrected immediately to protect public health.
Follow NYC Health Code Article 81 requirements. Implement corrective action immediately. Document all corrections. Train staff on proper procedures. Schedule follow-up inspection if critical.
10G
Dishwashing facilities inadequate
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
Inadequate dishwashing spreads bacteria across all utensils and tableware
Three-compartment sink or approved dishwasher; proper wash, rinse, sanitize procedures
05C
NYC Health Code Violation 05C
Food contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food.
HEALTH HAZARD: This critical violation creates immediate risk of foodborne illness. Studies link NYC Health Code Violation 05C to bacterial contamination and outbreak events. Must be corrected immediately to protect public health.
Follow NYC Health Code Article 81 requirements. Implement corrective action immediately. Document all corrections. Train staff on proper procedures. Schedule follow-up inspection if critical.
04M
Live Roaches Present in Facility
Live roaches in facility's food or non-food area.
DISEASE VECTORS: Roaches carry 33 types of bacteria, 6 parasitic worms, 7 human pathogens. Travel from sewers/garbage to food surfaces. Spread Salmonella, E. coli, Staphylococcus. Trigger severe asthma and allergies. One roach = likely infestation of hundreds.
Immediate elimination required: Professional extermination ASAP, Find and eliminate water sources (roaches need water daily), Seal all cracks/crevices, Deep clean with degreaser, Remove cardboard/clutter, Apply gel baits in non-food areas, Follow-up treatment in 2 weeks.
10F
Non-food Contact Surfaces Not Clean
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.
INDIRECT CONTAMINATION: Dirty non-food surfaces harbor pests and bacteria. Employees touch these surfaces then food. Accumulation attracts roaches and rodents. Creates reservoir of contamination that spreads throughout facility.
Clean all non-food surfaces regularly: Walls, ceilings, floors daily in food areas, Equipment exteriors, Storage shelves, Light fixtures monthly. Seal cracks. Repair damaged surfaces. Maintain cleaning schedule. Assign responsibilities.
09E
NYC Health Code Violation 09E
Wash hands sign not posted near or above hand washing sink.
HEALTH HAZARD: This critical violation creates immediate risk of foodborne illness. Studies link NYC Health Code Violation 09E to bacterial contamination and outbreak events. Must be corrected immediately to protect public health.
Follow NYC Health Code Article 81 requirements. Implement corrective action immediately. Document all corrections. Train staff on proper procedures. Schedule follow-up inspection if 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.
Unprotected food exposed to bacteria, viruses, chemicals, and physical contaminants
Cover all food; store 6 inches off floor; protect from customer contamination; use sneeze guards
Violations were cited in the following area(s).
UNCLE FOON'S KITCHEN — Inspection Questions
- Did UNCLE FOON'S KITCHEN pass their NYC health inspection on April 28, 2025?
- UNCLE FOON'S KITCHEN underwent inspection on April 28, 2025 with a score of 72 points. The inspection found 13 violation(s).
- What critical violations did UNCLE FOON'S KITCHEN have?
- UNCLE FOON'S KITCHEN had 13 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 10B mean in NYC restaurant inspections?
- NYC violation 10B (Plumbing Not Properly Installed or Maintained) is a major violation. Anti-siphonage or back-flow prevention device not provided. Sewage disposal system in disrepair. WATER CONTAMINATION: Backflow can siphon sewage into water supply, contaminating entire facility. Cross-connections spread pathogens throughout plumbing. Sewage backups create immediate health hazard. Can affect hundreds through contaminated water.
- What does violation code 20-04 mean in NYC restaurant inspections?
- NYC violation 20-04 (NYC Health Code Violation 20-04) is a critical violation. Violation of NYC Health Code requirements HEALTH HAZARD: This critical violation creates immediate risk of foodborne illness. Studies link NYC Health Code Violation 20-04 to bacterial contamination and outbreak events. Must be corrected immediately to protect public health.
- What does violation code 09C mean in NYC restaurant inspections?
- NYC violation 09C (Food contact surface improperly constructed) is a major violation. Food contact surfaces must be smooth, non-porous, and easily cleanable Improper surfaces harbor bacteria in cracks and cannot be properly sanitized
- What does violation code 06D mean in NYC restaurant inspections?
- NYC violation 06D (Food Contact Surfaces Not Properly Sanitized) is a critical violation. Food contact surfaces not washed, rinsed, and sanitized after each use and following contamination. BACTERIAL BUILDUP: Unsanitized surfaces harbor millions of bacteria within hours. Cross-contamination affects all food prepared on surface. Major cause of multi-victim outbreaks. Cutting boards can contain 200x more bacteria than toilet seats.
- What does violation code 08A mean in NYC restaurant inspections?
- NYC violation 08A (Facility Not Free from Harborage Conditions) is a major violation. Conditions exist that attract or allow pests to harbor in establishment. PEST ATTRACTION: Harborage conditions support pest infestations. Gaps allow entry of rodents carrying 35+ diseases. Standing water breeds flies that spread 100+ pathogens. Clutter provides nesting for pests. Creates ongoing contamination risk.
- What does violation code 02G mean in NYC restaurant inspections?
- NYC violation 02G (Cold TCS Food Held Above 41°F) is a critical violation. Cold potentially hazardous foods must be kept at 41°F or below (38°F for smoked fish) to prevent bacterial growth. DANGER ZONE GROWTH: Between 41-70°F, E. coli doubles every 30 minutes. Salmonella doubles every 20 minutes at 70-90°F. After just 4 hours above 41°F, bacteria levels can cause severe illness including bloody diarrhea, kidney failure (E. coli), and typhoid fever (Salmonella).
- What does violation code 20-08 mean in NYC restaurant inspections?
- NYC violation 20-08 (Failure to post or conspicuously post healthy eating information Hot TCS food item not held at or above 140 °F. 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. Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers. Properly scaled and cali) is a critical violation. Failure to post or conspicuously post healthy eating information Hot TCS food item not held at or above 140 °F. 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. Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers. Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding. Failure to maintain a sufficient supply of single-use, non-compostable plastic straws. “Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted. 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. Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. HEALTH HAZARD: This critical violation creates immediate risk of foodborne illness. Studies link Failure to post or conspicuously post he to bacterial contamination and outbreak events. Must be corrected immediately to protect public health.
- What does violation code 10G mean in NYC restaurant inspections?
- NYC violation 10G (Dishwashing facilities inadequate) is a major violation. Proper warewashing facilities and procedures required to sanitize equipment Inadequate dishwashing spreads bacteria across all utensils and tableware
- What does violation code 05C mean in NYC restaurant inspections?
- NYC violation 05C (NYC Health Code Violation 05C) is a critical violation. Violation of NYC Health Code requirements HEALTH HAZARD: This critical violation creates immediate risk of foodborne illness. Studies link NYC Health Code Violation 05C to bacterial contamination and outbreak events. Must be corrected immediately to protect public health.
- What does violation code 04M mean in NYC restaurant inspections?
- NYC violation 04M (Live Roaches Present in Facility) is a critical violation. Live cockroaches observed in food or non-food areas of establishment. DISEASE VECTORS: Roaches carry 33 types of bacteria, 6 parasitic worms, 7 human pathogens. Travel from sewers/garbage to food surfaces. Spread Salmonella, E. coli, Staphylococcus. Trigger severe asthma and allergies. One roach = likely infestation of hundreds.
- What does violation code 10F mean in NYC restaurant inspections?
- NYC violation 10F (Non-food Contact Surfaces Not Clean) is a minor violation. Non-food contact surfaces or equipment not kept clean, not properly sealed, or not properly maintained. INDIRECT CONTAMINATION: Dirty non-food surfaces harbor pests and bacteria. Employees touch these surfaces then food. Accumulation attracts roaches and rodents. Creates reservoir of contamination that spreads throughout facility.
- What does violation code 09E mean in NYC restaurant inspections?
- NYC violation 09E (NYC Health Code Violation 09E) is a critical violation. Violation of NYC Health Code requirements HEALTH HAZARD: This critical violation creates immediate risk of foodborne illness. Studies link NYC Health Code Violation 09E to bacterial contamination and outbreak events. Must be corrected immediately to protect public health.
- 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