BROOKLYN CHOP HOUSE

Order for delivery

Inspection history

1. Jul 15, 2026

   ✕
   6 violations

   • Equipment used for ROP not approved by the Department
   • Critical:After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
   • Critical:Hot TCS food item that has been cooked and cooled is being held for service without first being reheated to 165º F or above within 2 hours.
   • Critical:Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
   • Critical:Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
   • Critical:Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

2. Sep 20, 2025

   ✓

3. Sep 14, 2024

   A
   2 violations

   • Critical:Hot TCS food item not held at or above 140 °F.
   • Critical:Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

4. Sep 9, 2024

   ✓