NYC Restaurants Closed by the Health Department: Week of May 11, 2026

American · 2082 Frederick Douglass Boulevard · Manhattan· First closure on record

• Critical: Live roaches in facility's food or non-food area.
• Critical: Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
• Critical: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
• Critical: 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.

African · 2345 Jerome Avenue · The Bronx· Closed 1 time before

• Critical: Hot TCS food item not held at or above 140 °F.
• Critical: Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
• Critical: Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
• Critical: Evidence of rats or live rats in establishment's food or non-food areas.

American · 2912 Beverley Rd · Brooklyn· Closed 1 time before

• 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.
• Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

Chinese · 44-35 Kissena Boulevard · Queens· 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 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.
• Critical: Evidence of mice or live mice in establishment's food or non-food areas.
• Critical: HACCP plan not approved or approved HACCP plan not maintained on premises.

Mexican · 231-07 Merrick Boulevard · Queens· Closed 1 time before

• 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: 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 · 173 Montrose Avenue · Brooklyn· First closure on record

• Critical: Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
• 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.

Sandwiches · 1810 3 Avenue · Manhattan· Closed 2 times before

• 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.
• 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.

Caribbean · 234-16 Linden Boulevard · Queens· First closure on record

• Critical: Hot TCS food item not held at or above 140 °F.
• Critical: Live roaches in facility's food or non-food area.
• 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.

Middle Eastern · 3160 Coney Island Avenue · Brooklyn· Closed 6 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.

Other · 504 Nostrand Avenue · Brooklyn· 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: 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: Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
• Critical: Evidence of mice or live mice in establishment's food or non-food areas.

Mexican · 5520 5 Avenue · Brooklyn· 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: Evidence of rats or live rats in establishment's food or non-food areas.
• Critical: Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
• Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

Frozen Desserts · 103 Dyckman Street · Manhattan· First closure on record

• Critical: Evidence of mice or live mice in establishment's food or non-food areas.
• Critical: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
• 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 contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.