New Dyker Restaurant
8505 18 AVENUE, Brooklyn, 11214
Should you eat here?
Mostly OK — but 5 critical violations were found at the latest inspection (4 weeks ago). Details below.
Last inspected Jul 7, 2026 · New York City health department
What the inspector found on Jul 7, 2026
A general health-code issue noted during the inspection.
Hot TCS food item not held at or above 140 °F.
CriticalFood 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.
CriticalRaw 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.
CriticalAn issue with how food is prepared, protected, or handled during service.
Food, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site.
CriticalFood was not stored, covered, labeled, or dated properly.
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
CriticalA 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.
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.
Food was not stored, covered, labeled, or dated properly.
Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
Inspection history
| Date | Result | Type | Violations |
|---|---|---|---|
| Jul 7, 2026 | Grade Pending | Cycle Inspection / Initial Inspection | 9 (5 critical) |
| Feb 21, 2025 | Grade A | Cycle Inspection / Re-inspection | 2 (1 critical) |
| May 21, 2024 | Grade Pending | Cycle Inspection / Initial Inspection | 5 (3 critical) |
Problems that keep coming back
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.
- 2×A general health-code issue noted during the inspection.
- 2×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×Food was not stored, covered, labeled, or dated properly.
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