NYC Restaurants Closed by the Health Department: Week of April 13, 2026

American · 415 Classon Avenue · Brooklyn· 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: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
• 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: Sewage disposal system is not provided, improper, inadequate or unapproved.

American · 1026 First Avenue · Manhattan· First closure on record

• Critical: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
• Critical: Evidence of mice or live mice in establishment's food or non-food areas.
• Critical: Live roaches in facility's food or non-food area.
• Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

Coffee/Tea · 21-75 35 Street · Queens· 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: No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
• Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
• Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.

Japanese · 172 Delancey Street · Manhattan· First closure on record

• Critical: Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
• Critical: Live roaches in facility's food or non-food area.
• 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: HACCP plan not approved or approved HACCP plan not maintained on premises.

Chinese · 36-50 Main Street · Queens· First closure on record

• Critical: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
• 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: Hot TCS food item not held at or above 140 °F.
• Critical: No approved written standard operating procedure for avoiding contamination by refillable returnable containers.

Middle Eastern · 1398 Nostrand Avenue · Brooklyn· Closed 2 times before

• 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.

American · 179-33 Hillside 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: 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: Hot TCS food item not held at or above 140 °F.
• Critical: Evidence of rats or live rats in establishment's food or non-food areas.

Eastern European · 1105 Quentin Road · Brooklyn· 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: 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.

American · 1681 3 Avenue · Manhattan· First closure on record

• Critical: Evidence of mice or live mice in establishment's food or non-food areas.
• Critical: Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
• Critical: Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
• Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

Sandwiches · 132-40 Metropolitan Avenue · Queens· First closure on record

• Critical: Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures
• 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: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
• 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.

Chinese · 2144 86 Street · Brooklyn· First closure on record

• Critical: Evidence of mice or live mice in establishment's food or non-food areas.
• 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, 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: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

Latin American · 879 Broadway · Brooklyn· First closure on record

• Critical: Evidence of mice or live mice in establishment's food or non-food areas.
• 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: 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: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

Bakery Products/Desserts · 29-15 Ditmars Boulevard · Queens· Closed 2 times before

• 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 · 522 Nostrand Avenue · Brooklyn· Closed 2 times before

• 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.
• Critical: Food, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site.