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ZACA CAFE

French · NY · source nyc_dohmh #50068559

Address
426 MARCUS GARVEY BOULEVARD
Brooklyn NY 11216
Kings County
Phone
(718) 443-2500
Borough
Brooklyn
First seen
Oct 10, 12:43 PM EDT

Inspections

  1. Oct 1, 2026Cycle Inspection / Reopening InspectionScore 3Detected Oct 10, 12:43 PM EDT

    Establishment re-opened by DOHMH.

    • 10FSanitationNon-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.
  2. Sep 24, 2026Cycle Inspection / Compliance InspectionClosedScore 59Detected Oct 10, 12:43 PM EDT

    Establishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed.

    • 04LRodentsCriticalEvidence of mice or live mice in establishment's food or non-food areas.
    • 04MRoachesCriticalLive roaches in facility's food or non-food area.
    • 04NFliesCriticalFilth 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.
    • 08AConducive conditionsEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.
    • 08BConducive conditionsGarbage receptacle not pest or water resistant, with tight-fitting lids, and covered except while in active use. Garbage receptacle and cover not cleaned after emptying and prior to reuse. Garbage, refuse and other solid and liquid waste not collected, stored, removed and disposed of so as to prevent a nuisance.
    • 02GCriticalCold 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.
    • 06CCriticalFood, 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.
    • 10BAnti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
    • 10FSanitationNon-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.
    • 10GDishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
  3. Aug 5, 2026Cycle Inspection / Re-inspectionScore 28ZDetected Oct 10, 12:43 PM EDT

    Violations were cited in the following area(s).

    • 04LRodentsCriticalEvidence of mice or live mice in establishment's food or non-food areas.
    • 04NFliesCriticalFilth 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.
    • 08AConducive conditionsEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.
    • 02GCriticalCold 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.
    • 10FSanitationNon-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.
    • 10GDishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
  4. Jul 15, 2026Cycle Inspection / Initial InspectionScore 69Detected Oct 10, 12:43 PM EDT

    Violations were cited in the following area(s).

    • 04MRoachesCriticalLive roaches in facility's food or non-food area.
    • 04NFliesCriticalFilth 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.
    • 08AConducive conditionsEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.
    • 02GCriticalCold 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.
    • 04ACriticalFood Protection Certificate (FPC) not held by manager or supervisor of food operations.
    • 05DCriticalNo 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.
    • 06ACriticalPersonal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
    • 06CCriticalFood, 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.
    • 06DSanitationCriticalFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
    • 09CDesign, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
    • 09EWash hands sign not posted near or above hand washing sink.
    • 10BAnti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
    • 10FSanitationNon-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.