At a glance
CleanCleaver food safety systematic review results
What happened?
58point violations
3 problems found · 2 marked critical · Health department inspection, Pre-permit (Non-operational) / Compliance Inspection · Mar 31, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Mamas Brown Kitchen?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: Sewage or wastewater not disposed of right 05AHow to fixFix it
- Marked critical: Food not cooled the right way 05FHow to fixFix it
- No backflow test on file 10BHow to fixFix it
Source: New York City Department of Health and Mental Hygiene
We review New York City health data to make this report. We are not the New York City Department of Health and Mental Hygiene.
Visit them directly at nyc.gov (opens the department's site) · How we review
For Mamas Brown Kitchen's team
Is this your place?
Welcome, Mamas Brown Kitchen. We'll walk through this together, one item at a time. To log the fixes, claim Mamas Brown Kitchen first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Mamas Brown KitchenWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Sewage or wastewater not disposed of rightThe health department found: “Sewage disposal system is not provided, improper, inadequate or unapproved.”
Then the next one: Food not cooled the right way
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from the rule it names: Food Code 3-501.15, Food Code 6-501.112, Food Code 2-301.15, Food Code 4-301.12.
Try it yourself
Fix and log it: Food not cooled the right way
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
How to cool fast
From Food Code 3-501.15
Logged
That's one done. We'll be here for the next.
What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
Example reply
CleanCleaverBusiness reply
Your business replied to this with the public statement:
We fixed this the same day. Now our team logs it on their phones at open and close.
The date of your reply
This is not an official update to the health inspection report. The county's record is unchanged.
Most kitchens get something cited at some point. What people remember is that you fixed it.
Want to join the restaurants in New York City that keep their kitchens clean and put their guests' health first?
Claim Mamas Brown KitchenWe'll set it up with you. 25 days free.
Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From New York City Department of Health and Mental Hygiene · 4 inspections on record · Last checked Oct 7, 2026
The health department visited 3 times in the last 12 months (3 other).
NYC inspects each restaurant at least once a year. A place scoring 14 or more on an initial inspection gets a second, graded inspection.
Every visit
LatestMar 31, 2026Pre-permit (Non-operational) / Compliance Inspection58 points (N)
This one: 58 points (N), inspected Mar 31, 2026.
3 violations listed, 2 marked critical.
Critical (2)
Marked critical by New York City Department of Health and Mental Hygiene
Sewage or wastewater not disposed of right
The department's words
05A Sewage disposal system is not provided, improper, inadequate or unapproved.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by New York City Department of Health and Mental Hygiene
The department's words
05F Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.15
How can a restaurant or home fix this?
How to cool fast
- Divide food into shallow pans, 2 inches deep or less.
- Cut big roasts into pieces of 4 pounds or less.
- Metal pans cool faster than plastic.
From Food Code 3-501.15
Rice, beans and big pots
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Mamas Brown Kitchen? Fix it
Not critical (1)
No backflow test on file
The department's words
10B Anti-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.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Mamas Brown Kitchen? Fix it
EarlierJan 5, 2026Pre-permit (Non-operational) / Re-inspection60 points
4 violations listed, 2 marked critical.
Critical (2)
Marked critical by New York City Department of Health and Mental Hygiene
Sewage or wastewater not disposed of right
The department's words
05A Sewage disposal system is not provided, improper, inadequate or unapproved.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by New York City Department of Health and Mental Hygiene
The department's words
05F Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Hood filters need cleaning
The department's words
10C Lighting inadequate; permanent lighting not provided in food preparation areas, ware washing areas, and storage rooms. Shatterproof bulb or shield to prevent broken glass from falling into food or onto surfaces, not installed.
Thermometer missing or reading wrong
The department's words
10E Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
EarlierJan 5, 2026Administrative Miscellaneous / Re-inspectionNo score given
1 violation listed, 0 marked critical.
Not critical (1)
Failure to post or conspicuously post healthy eating information
The department's words
20-08 Failure to post or conspicuously post healthy eating information
EarlierOct 9, 2025Pre-permit (Non-operational) / Initial Inspection180 points
14 violations listed, 7 marked critical.
Critical (7)
Marked critical by New York City Department of Health and Mental Hygiene
No certified food protection manager on record
The department's words
04A Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by New York City Department of Health and Mental Hygiene
Sewage or wastewater not disposed of right
The department's words
04F Food preparation area, food storage area, or other area used by employees or patrons, contaminated by sewage or liquid waste.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by New York City Department of Health and Mental Hygiene
Thermometer missing or reading wrong
The department's words
04J 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.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by New York City Department of Health and Mental Hygiene
Pests seen inside: fruit flies
The department's words
04N 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.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by New York City Department of Health and Mental Hygiene
The department's words
05D 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.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Show 2 more
Marked critical by New York City Department of Health and Mental Hygiene
The department's words
05F Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by New York City Department of Health and Mental Hygiene
No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
The department's words
05H No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
The department's words
08A Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
No backflow test on file
The department's words
10B Anti-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.
Hood filters need cleaning
The department's words
10D Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes.
Thermometer missing or reading wrong
The department's words
10E Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
Shelves and surfaces need cleaning
The department's words
10F 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.
Show 2 more
Dish sink or dish machine not set up right
The department's words
10G Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
The department's words
28-06 Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
Source: New York City Department of Health and Mental Hygiene. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of Mamas Brown Kitchen, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food not cooled the right way Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
Call Mamas Brown Kitchen
Ask for the manager. Mamas Brown Kitchen can only fix what it knows about.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
Complain directly to the health department
We are not the health department. You can report to them on their site. Report to New York City Department of Health and Mental Hygiene (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
Do you work at or run Mamas Brown Kitchen?
See the plan to fix each item and show what you did.
Address thisAbout this record
Search for the name on NYC Health's restaurant grades lookup.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
Zero points means the inspector found no problems. New York City adds points for each problem. Big ones, the kind most likely to make someone sick, add more.
Inspectors add points for each problem they find. 0 to 13 points is an A, 14 to 27 a B, 28 or more a C.
- Listed as
- Soul Food
- Inspection type
- Pre-permit (Non-operational) / Compliance Inspection
- Result
- 58 points (N)
- Source
- New York City Department of Health and Mental Hygiene
This is not an official ranking or grade. See the official source: New York City Department of Health and Mental Hygiene (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.