Grade CChicken

Crown Fried Chicken

308 TOMPKINS AVENUE, Brooklyn, 11216

Should you eat here?

Mostly OK — but 2 critical violations were found at the latest inspection (7 months ago). Details below.

Last inspected Dec 29, 2025 · New York City health department

Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
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
An issue with how food is prepared, protected, or handled during service.
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
Critical
A general health-code issue noted during the inspection.
The original nutrition fact labels or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site.
A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
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.
A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
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.
A paperwork or posting requirement, such as permits, certificates, or required signs.
Current letter grade or Grade Pending card not posted

Date	Result	Type	Violations
Dec 29, 2025	Grade Pending	Trans Fat / Compliance Inspection	6 (2 critical)
Nov 21, 2025	Grade C	Pre-permit (Operational) / Re-inspection	6 (5 critical)
Oct 28, 2025	Grade Pending	Pre-permit (Operational) / Initial Inspection	8 (5 critical)

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

3×An issue with how food is prepared, protected, or handled during service.
3×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
2×Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
2×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
2×Food was not stored, covered, labeled, or dated properly.
2×Raw and ready-to-eat foods were not kept separate, risking contamination.

City records for the building itself, not this restaurant’s inspection.

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