NYC Health Ratings

Get NYC Health Violation Ratings for the restaurants you eat at.


/Brooklyn /Gravesend

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B

Dolce Vita Creperie

547 KINGS HWY
Brooklyn, NY 11223
Phone: (718) 376 8800

As of: 2016-01-21 00:00:00

Inspection Trends

Violations:

Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.

Violations:

Proper sanitization not provided for utensil ware washing operation.
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
Evidence of mice or live mice present in facility's food and/or non-food areas.
The original nutritional fact labels and/or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site.

Violations:

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
Hot food item not held at or above 140º F.

Violations:

Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
Tobacco use, eating, or drinking from open container in food preparation, food storage or dishwashing area observed.
Food Protection Certificate not held by supervisor of food operations.
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.