Trini Breakfast Shed Ii
3209 CHURCH AVENUE, 11226
Caribbean
7182822646
AScore: 8
Last inspected: January 30, 2025
Score Trajectory
Lower score = better. Dots colored by grade.
Inspection History
January 30, 2025
Cycle Inspection / Initial Inspection
Violations were cited in the following area(s).
AScore: 8
02BHot TCS food item not held at or above 140 °F.
May 7, 2024
Cycle Inspection / Re-inspection
Violations were cited in the following area(s).
BScore: 27
02CHot TCS food item that has been cooked and cooled is being held for service without first being reheated to 165º F or above within 2 hours.
02GCold 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.
04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.
December 6, 2023
Cycle Inspection / Initial Inspection
Violations were cited in the following area(s).
NScore: 27
02BHot TCS food item not held at or above 140 °F.
04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.
06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
09BThawing procedure improper.
10FNon-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.
September 9, 2022
Cycle Inspection / Re-inspection
Violations were cited in the following area(s).
AScore: 8
02BHot TCS food item not held at or above 140 °F.
February 16, 2022
Cycle Inspection / Initial Inspection
Violations were cited in the following area(s).
NScore: 26
02CHot food item that has been cooked and refrigerated is being held for service without first being reheated to 165º F or above within 2 hours.
02GCold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
04LEvidence of mice or live mice present in facility's food and/or non-food areas.
06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
08AFacility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.