Grade ACoffee/Tea

Cafe Madeline

1603 CORTELYOU ROAD, Brooklyn, 11226

Should you eat here?

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

Last inspected Mar 20, 2026 · New York City health department

A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.
Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.
Critical
Food was not stored, covered, labeled, or dated properly.
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
Critical
A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.
Personal 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.
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

Date	Result	Type	Violations
Mar 20, 2026	Grade Pending	Cycle Inspection / Re-inspection	4 (4 critical)
Jan 23, 2026	Grade Pending	Cycle Inspection / Initial Inspection	6 (4 critical)
Oct 4, 2024	Grade A	Cycle Inspection / Re-inspection	2 (2 critical)
Jul 5, 2024	Grade Pending	Cycle Inspection / Initial Inspection	6 (4 critical)
Apr 7, 2023	Grade A	Cycle Inspection / Re-inspection	3 (1 critical)

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

3×Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
3×Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.
3×Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.
2×Raw and ready-to-eat foods were not kept separate, risking contamination.
2×A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.
2×Raw and ready-to-eat foods were not kept separate, risking contamination.

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