Grade BJewish/Kosher

Sy Cuisine Catering

543 KINGS HIGHWAY, Brooklyn, 11223

Should you eat here?

Mostly OK — but 2 critical violations were found at the latest inspection (6 months ago). Details below.

Last inspected Jan 21, 2026 · New York City health department

A general health-code issue noted during the inspection.
Hot TCS food item not held at or above 140 °F.
Critical
A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.
No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
Critical
A general health-code issue noted during the inspection.
Thawing procedure improper.
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.

Date	Result	Type	Violations
Jan 21, 2026	Grade B	Cycle Inspection / Re-inspection	4 (2 critical)
Oct 23, 2025	Grade Pending	Cycle Inspection / Initial Inspection	3 (3 critical)
May 1, 2025	Grade C	Administrative Miscellaneous / Re-inspection	6 (3 critical)
Jan 16, 2025	Grade Pending	Cycle Inspection / Initial Inspection	4 (2 critical)
Mar 22, 2024	Grade B	Cycle Inspection / Re-inspection	3 (2 critical)
Jun 5, 2023	Grade Pending	Cycle Inspection / Initial Inspection	6 (3 critical)

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

3×A general health-code issue noted during the inspection.
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.
3×An issue with how food is prepared, protected, or handled during service.
2×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 paperwork or posting requirement, such as permits, certificates, or required signs.
2×Food was not stored, covered, labeled, or dated properly.

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