NYC Restaurants Closed by the Health Department: Week of February 9, 2026

American · 132-15 150 Avenue · Queens· First closure on record

• Critical: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
• 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.
• Critical: Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
• Critical: No approved written standard operating procedure for avoiding contamination by refillable returnable containers.

Eastern European · 282 Brighton Beach Avenue · Brooklyn· Closed 1 time before

• Critical: Evidence of mice or live mice in establishment's food or non-food areas.
• Critical: Evidence of rats or live rats in establishment's food or non-food areas.
• Critical: Live roaches in facility's food or non-food area.
• Critical: 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.

Chinese · 299 Brook Avenue · The Bronx· First closure on record

• Critical: 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.
• Critical: Hot TCS food item not held at or above 140 °F.
• Critical: Evidence of mice or live mice in establishment's food or non-food areas.
• 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.

Coffee/Tea · 366 Bedford Avenue · Brooklyn· First closure on record

• Critical: 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.
• Critical: No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
• Critical: Toilet facility not provided for employees or for patrons when required. Shared patron-employee toilet accessed through kitchen, food prep or storage area or utensil washing area.
• Critical: Sewage disposal system is not provided, improper, inadequate or unapproved.

Thai · 2115 Frederick Douglass Boulevard · Manhattan· First closure on record

• 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.
• Critical: Evidence of rats or live rats in establishment's food or non-food areas.
• Critical: 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.
• Critical: Live roaches in facility's food or non-food area.

American · 2162 Fulton Street · Brooklyn· First closure on record

• Critical: 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.
• Critical: 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.
• Critical: Evidence of mice or live mice in establishment's food or non-food areas.
• Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

Spanish · 155 Lafayette Avenue · Staten Island· First closure on record

• Critical: 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.
• 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.
• Critical: Evidence of mice or live mice in establishment's food or non-food areas.
• Critical: 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.

Japanese · 59 Nassau Street · Manhattan· First closure on record

• Critical: Evidence of mice or live mice in establishment's food or non-food areas.
• Critical: 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.
• Critical: 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.
• Critical: Hot TCS food item not held at or above 140 °F.

Pizza · 1009 Broadway · Brooklyn· First closure on record

• Critical: No or inadequate potable water supply. Water or ice not potable or from unapproved source. Bottled water not NY State certified. Cross connection in potable water supply system.
• 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.
• Critical: Toilet facility not provided for employees or for patrons when required. Shared patron-employee toilet accessed through kitchen, food prep or storage area or utensil washing area.
• Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

Coffee/Tea · 170 East 2 Street · Manhattan· First closure on record

• Critical: 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.
• Critical: Food preparation area, food storage area, or other area used by employees or patrons, contaminated by sewage or liquid waste.
• Critical: Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
• Critical: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

Chicken · 2537 Webster Avenue · The Bronx· First closure on record

• Critical: Live roaches in facility's food or non-food area.
• Critical: No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
• Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• 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.