Simone's Jamaican Cuisine
846 Clarkson Avenue, Brooklyn, NY 11203

SIMONE'S JAMAICAN CUISINE is a restaurant at 846 Clarkson Avenue, Brooklyn, NY 11203. The phone number is 7185766523. The cuisine type is Caribbean. The CAMIS is 41690256.


Inspections · SIMONE'S JAMAICAN CUISINE

Date Score Grade Inspection Type Violation Critical Flag
10/29/2015 8 A Cycle Inspection / Re-inspection 02G - Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation. Critical
10/02/2015 30 Cycle Inspection / Initial Inspection 02B - Hot food item not held at or above 140º F. Critical
10/02/2015 30 Cycle Inspection / Initial Inspection 02H - 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. Critical
10/02/2015 30 Cycle Inspection / Initial Inspection 04L - Evidence of mice or live mice present in facility's food and/or non-food areas. Critical
10/02/2015 30 Cycle Inspection / Initial Inspection 08A - Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist. Not Critical
10/02/2015 30 Cycle Inspection / Initial Inspection 10F - 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. Not Critical
05/23/2015 13 A Cycle Inspection / Re-inspection 02B - Hot food item not held at or above 140º F. Critical
05/23/2015 13 A Cycle Inspection / Re-inspection 06A - Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared. Critical
05/23/2015 Smoke-Free Air Act / Re-inspection 15L - Smoke free workplace smoking policy inadequate, not posted, not provided to employees. Not Critical
05/23/2015 Trans Fat / Re-inspection 16B - The original nutritional fact labels and/or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturers documentation not maintained on site. Not Critical
04/15/2015 59 Cycle Inspection / Initial Inspection 02G - Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation. Critical
04/15/2015 59 Cycle Inspection / Initial Inspection 04A - Food Protection Certificate not held by supervisor of food operations. Critical
04/15/2015 59 Cycle Inspection / Initial Inspection 04J - Appropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding. Critical
04/15/2015 59 Cycle Inspection / Initial Inspection 04L - Evidence of mice or live mice present in facility's food and/or non-food areas. Critical
04/15/2015 59 Cycle Inspection / Initial Inspection 05F - Insufficient or no refrigerated or hot holding equipment to keep potentially hazardous foods at required temperatures. Critical
04/15/2015 59 Cycle Inspection / Initial Inspection 06C - Food not protected from potential source of contamination during storage, preparation, transportation, display or service. Critical
04/15/2015 59 Cycle Inspection / Initial Inspection 08A - Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist. Not Critical
04/15/2015 59 Cycle Inspection / Initial Inspection 10B - 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. Not Critical
04/15/2015 59 Cycle Inspection / Initial Inspection 10F - 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. Not Critical
12/08/2014 10 A Cycle Inspection / Re-inspection 02G - Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation. Critical
11/19/2014 39 Cycle Inspection / Initial Inspection 02B - Hot food item not held at or above 140º F. Critical
11/19/2014 39 Cycle Inspection / Initial Inspection 02G - Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation. Critical
11/19/2014 39 Cycle Inspection / Initial Inspection 02H - 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. Critical
11/19/2014 39 Cycle Inspection / Initial Inspection 04A - Food Protection Certificate not held by supervisor of food operations. Critical
11/19/2014 39 Cycle Inspection / Initial Inspection 04L - Evidence of mice or live mice present in facility's food and/or non-food areas. Critical
10/08/2014 Administrative Miscellaneous / Initial Inspection No violations were recorded at the time of this inspection. Not Applicable
06/25/2014 17 B Cycle Inspection / Re-inspection 02C - Hot food item that has been cooked and refrigerated is being held for service without first being reheated to 1 65º F or above within 2 hours. Critical
06/25/2014 17 B Cycle Inspection / Re-inspection 02G - Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation. Critical
06/25/2014 17 B Cycle Inspection / Re-inspection 06E - Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. Critical
06/09/2014 39 Cycle Inspection / Initial Inspection 02A - Food not cooked to required minimum temperature. Critical
06/09/2014 39 Cycle Inspection / Initial Inspection 04A - Food Protection Certificate not held by supervisor of food operations. Critical
06/09/2014 39 Cycle Inspection / Initial Inspection 04J - Appropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding. Critical
06/09/2014 39 Cycle Inspection / Initial Inspection 04L - Evidence of mice or live mice present in facility's food and/or non-food areas. Critical
06/09/2014 39 Cycle Inspection / Initial Inspection 04N - Filth flies or food/refuse/sewage-associated (FRSA) flies present in facilitys 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. Critical
06/09/2014 39 Cycle Inspection / Initial Inspection 08A - Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist. Not Critical
12/02/2013 15 B Cycle Inspection / Re-inspection 04A - Food Protection Certificate not held by supervisor of food operations. Critical
12/02/2013 15 B Cycle Inspection / Re-inspection 04L - Evidence of mice or live mice present in facility's food and/or non-food areas. Critical
11/13/2013 17 Cycle Inspection / Initial Inspection 02G - Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation. Critical
11/13/2013 17 Cycle Inspection / Initial Inspection 06E - Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. Critical
11/13/2013 17 Cycle Inspection / Initial Inspection 10F - 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. Not Critical
11/29/2012 5 A Cycle Inspection / Initial Inspection 06E - Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. Critical

street_number: 846
route: Clarkson Avenue (Clarkson Ave)
neighborhood, political: East Flatbush
political, sublocality, sublocality_level_1: Brooklyn
admin_level_2, political: Kings County
admin_level_1, political: New York (NY)
country, political: United States (US)
postal_code: 11203
postal_code_suffix: 2228
types : street_address
latitude: 40.6564859
longitude: -73.9301704
latlng: (40.6564859, -73.9301704)