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Grade BBakery Products/Desserts

Beef Bergur

6613 18 AVENUE, Brooklyn, 11204

Should you eat here?

Mostly OK — but 3 critical violations were found at the latest inspection (12 days ago). Details below.

Last inspected Jul 29, 2026 · New York City health department

What the inspector found on Jul 29, 2026

  • Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.

    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.

    Critical

  • A general health-code issue noted during the inspection.

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

    Critical

  • A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.

    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

Inspection history

DateResultTypeViolations
Jul 29, 2026Grade PendingCycle Inspection / Initial Inspection3 (3 critical)
May 5, 2025Grade BCycle Inspection / Re-inspection4 (3 critical)
Mar 10, 2025Grade PendingCycle Inspection / Initial Inspection7 (2 critical)
Jan 7, 2025Grade PendingCycle Inspection / Reopening Inspection1
Jan 3, 2025Grade PendingCycle Inspection / Initial Inspection7 (3 critical)
Jun 25, 2024Grade BPre-permit (Operational) / Re-inspection5 (2 critical)
May 16, 2024Grade PendingPre-permit (Operational) / Initial Inspection9 (4 critical)

Problems that keep coming back

Issues cited at more than one inspection — a better signal than any single visit.

  • 4×A general health-code issue noted during the inspection.
  • 4×Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.
  • 4×Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.
  • 4×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
  • 3×Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
  • 3×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
  • 2×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
  • 2×Raw and ready-to-eat foods were not kept separate, risking contamination.

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