NYC Health Ratings

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


/Brooklyn /Park Slope

Log in to Add to favorites
A

Rose Water

787 UNION ST
Brooklyn, NY 11215
Phone: (718) 783 3800

As of: 2015-10-28 00:00:00

Inspection Trends

Violations:

Covered garbage receptacle not provided or inadequate, except that garbage receptacle may be uncovered during active use. Garbage storage area not properly constructed or maintained; grinder or compactor dirty.
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.

Violations:

Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
Smoke free workplace smoking policy inadequate, not posted, not provided to employees.

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.
Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
Smoke free workplace smoking policy inadequate, not posted, not provided to employees.

Violations:

Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
Evidence of mice or live mice present in facility's food and/or non-food areas.
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
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.

Violations:

Hot food item not held at or above 140º F.
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
Wiping cloths soiled or not stored in sanitizing solution.
Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh flies. Food/refuse/sewage-associated flies include fruit flies, drain flies and Phorid flies.

Violations:

Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
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.
Bulb not shielded or shatterproof, in areas where there is extreme heat, temperature changes, or where accidental contact may occur.

Violations:

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Food not cooled by an approved method whereby the internal product temperature is reduced from 140º F to 70º F or less within 2 hours, and from 70º F to 41º F or less within 4 additional hours.

Violations:

Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
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.
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Tobacco use, eating, or drinking from open container in food preparation, food storage or dishwashing area observed.

No violations recorded.

Violations:

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:

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.
Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.
Wiping cloths soiled or not stored in sanitizing solution.
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:

Hot food item not held at or above 140º F.
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
Evidence of mice or live mice present in facility's food and/or non-food areas.
Food not protected from potential source of contamination during storage, preparation, transportation, display or service.