Grade CJewish/Kosher

Margez Grill House

1018 AVENUE M, Brooklyn, 11230

Should you eat here?

Caution — pest-related violations found across multiple inspections, including the latest (6 months ago).

Last inspected Jan 22, 2026 · New York City health department

Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.
Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.
Evidence of mice or live mice in establishment's food or non-food areas.
Critical
Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
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.
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
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.

Date	Result	Type	Violations
Jan 22, 2026	Grade C	Pre-permit (Operational) / Re-inspection	7 (4 critical)
Oct 9, 2024	Grade Pending	Pre-permit (Operational) / Initial Inspection	9 (5 critical)

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

2×Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.
2×A general health-code issue noted during the inspection.
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.

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