Grade BAmerican

Tru By Hilton Hotel

529 PRESIDENT STREET, Brooklyn, 11215

Should you eat here?

Caution — a pest-related violation was found at the latest inspection (11 months ago).

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

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.
Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.
Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
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
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
Aug 29, 2025	Grade B	Cycle Inspection / Re-inspection	5 (3 critical)
Apr 10, 2025	Grade Pending	Cycle Inspection / Initial Inspection	7 (5 critical)
Mar 18, 2024	Grade Pending	Administrative Miscellaneous / Initial Inspection	7 (2 critical)

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

2×A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.
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 staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.
2×A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.

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