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NEW HARDEE KITCHEN INC.: Inspections and Violations: 10 results

Stay Informed: NY Track Restaurant Inspections and Violations with Up-to-Date Data

Stay Informed: NY Track Restaurant Inspections and Violations with Up-to-Date Data

NEW HARDEE KITCHEN INC.: Inspections and Violations

11233, Brooklyn, HULL STREET, 126

Chinese

New Hardee Kitchen Inc. → 22.01.2024

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

New Hardee Kitchen Inc. → 22.01.2024

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.

New Hardee Kitchen Inc. → 22.01.2024

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

New Hardee Kitchen Inc. → 29.11.2022

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.

New Hardee Kitchen Inc. → 29.11.2022

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

New Hardee Kitchen Inc. → 29.11.2022

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

New Hardee Kitchen Inc. → 11.08.2022

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.

New Hardee Kitchen Inc. → 11.08.2022

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.

New Hardee Kitchen Inc. → 11.08.2022

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

New Hardee Kitchen Inc. → 11.08.2022

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