Tex-Mex · New York City, NY

Birria Boys Brooklyn

Name: Birria Boys Brooklyn
Address: 1018a Nostrand Avenue, New York City, NY

1018a Nostrand Avenue

Last inspected May 12, 2025 · View Map ↗ · Compare ↗

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

3 inspections

Pre-permit (Non-operational) / Compliance Inspection

May 12, 2025

Not yet graded

Official score: 2 · Understand this area’s scale

2 recorded violations

minorCode 10AFacility maintenance

Official wording

Toilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

minorCode 28-06Pests

Official wording

Contract with a pest management professional not in place. Record of extermination activities not kept on premises.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

Official record from NYC Department of Health and Mental Hygiene, May 12, 2025 · Original Source

Pre-permit (Non-operational) / Re-inspection

Apr 23, 2025

Violations cited

Official score: 32 · Understand this area’s scale

3 recorded violations

minorCode 10FCleaning and sanitizing

Official wording

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.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

criticalCode 05FFood temperature

Official wording

Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

minorCode 09CCleaning and sanitizing

Official wording

Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from NYC Department of Health and Mental Hygiene, Apr 23, 2025 · Original Source

Pre-permit (Non-operational) / Initial Inspection

Apr 8, 2025

Violations cited

Official score: 56 · Understand this area’s scale

3 recorded violations

criticalCode 05FFood temperature

Official wording

Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures

In plain English

More about food kept at an unsafe temperature

minorCode 28-06Pests

Official wording

Contract with a pest management professional not in place. Record of extermination activities not kept on premises.

In plain English

More about signs of rodents or insects

criticalCode 05HContamination

Official wording

No approved written standard operating procedure for avoiding contamination by refillable returnable containers.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

Official record from NYC Department of Health and Mental Hygiene, Apr 8, 2025 · Original Source