BURMESE HUT health grade & inspection history

Latest NYC health inspection

Health inspection snapshot

Inspection details

Latest health code violations

• 02B
  Critical violation

  Hot TCS food item not held at or above 140 °F.

• 02G
  Critical violation

  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.

• 04A
  Critical violation

  Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

• 04J
  Critical violation

  Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.

• 04K
  Critical violation

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

• 04N
  Critical violation

  Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.

• 05A
  Critical violation

  Sewage disposal system is not provided, improper, inadequate or unapproved.

• 05D
  Critical violation

  No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.

• 05H
  Critical violation

  No approved written standard operating procedure for avoiding contamination by refillable returnable containers.

• 06C
  Critical violation

  Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.

• 06F
  Critical violation

  Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.

• 08A

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

• 09E

  Wash hands sign not posted near or above hand washing sink.

• 10G

  Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

• 28-06

  Contract with a pest management professional not in place. Record of extermination activities not kept on premises.

Score trend

BURMESE HUT inspection history

No prior comparable score. This table shows up to twelve inspection events available in the current source snapshot; the feed’s history can change after agency review.

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Common questions

BURMESE HUT inspection FAQ