Grade BJewish/Kosher

Cafe Au Lee

193 LEE AVENUE, Brooklyn, 11211

Should you eat here?

Mostly OK — but 4 critical violations were found at the latest inspection (3 months ago). Details below.

Last inspected May 8, 2026 · New York City health department

Raw and ready-to-eat foods were not kept separate, risking contamination.
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Critical
A general health-code issue noted during the inspection.
Hot TCS food item not held at or above 140 °F.
Critical
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
Food was not stored, covered, labeled, or dated properly.
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
Critical
A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
Raw and ready-to-eat foods were not kept separate, risking contamination.
Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.

Date	Result	Type	Violations
May 8, 2026	Grade Pending	Cycle Inspection / Initial Inspection	6 (4 critical)
Dec 17, 2024	Grade B	Cycle Inspection / Re-inspection	2 (2 critical)
Jul 9, 2024	Grade Pending	Cycle Inspection / Initial Inspection	6 (4 critical)
Mar 12, 2024	Grade A	Cycle Inspection / Re-inspection	1
May 18, 2023	Grade Pending	Cycle Inspection / Initial Inspection	6 (4 critical)

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

4×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.
3×A general health-code issue noted during the inspection.
2×Raw and ready-to-eat foods were not kept separate, risking contamination.
2×Food was not stored, covered, labeled, or dated properly.

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