Liberty Restaurant
129-16 LIBERTY AVENUE, 11419
Fusion
7183234285
ZScore: 24
Last inspected: October 22, 2025
Score Trajectory
Lower score = better. Dots colored by grade.
Inspection History
October 22, 2025
Cycle Inspection / Re-inspection
Violations were cited in the following area(s).
ZScore: 24
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.
04LEvidence of mice or live mice in establishment's food or non-food areas.
06APersonal 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.
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.
September 11, 2025
Cycle Inspection / Initial Inspection
Violations were cited in the following area(s).
NScore: 30
02BHot TCS food item not held at or above 140 °F.
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.
03AFood, 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.
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.
June 12, 2025
Cycle Inspection / Reopening Inspection
Establishment re-opened by DOHMH.
CScore: 3
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.
June 4, 2025
Cycle Inspection / Re-inspection
Establishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed.
NScore: 63
02BHot TCS food item not held at or above 140 °F.
04LEvidence of mice or live mice in establishment's food or non-food areas.
04MLive roaches in facility's food or non-food area.
05CFood contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food.
06BTobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.
06CFood, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.
08CPesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
April 14, 2025
Cycle Inspection / Initial Inspection
Violations were cited in the following area(s).
NScore: 24
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.
04LEvidence of mice or live mice in establishment's food or non-food areas.
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.
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.
January 29, 2025
Cycle Inspection / Re-inspection
Violations were cited in the following area(s).
CScore: 31
02BHot TCS food item not held at or above 140 °F.
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.
04LEvidence of mice or live mice in establishment's food or non-food areas.
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.
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.
January 29, 2025
Trans Fat / Re-inspection
No violations were recorded at the time of this inspection.
N
02BHot TCS food item not held at or above 140 °F.
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.
04LEvidence of mice or live mice in establishment's food or non-food areas.
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.
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.
July 22, 2024
Cycle Inspection / Initial Inspection
Violations were cited in the following area(s).
NScore: 61
02BHot TCS food item not held at or above 140 °F.
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.
02ITCS food removed from cold holding or prepared from or combined with ingredients at room temperature not cooled by an approved method to 41 °F or below within 4 hours.
04LEvidence of mice or live mice in establishment's food or non-food areas.
04MLive roaches in facility's food or non-food area.
05DNo 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.
06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
06FWiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.
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.
10HSingle service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.
16-02The original nutrition fact labels or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site.
March 30, 2023
Pre-permit (Operational) / Initial Inspection
Violations were cited in the following area(s).
NScore: 26
02BHot TCS food item not held at or above 140 °F.
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.
04LEvidence of mice or live mice in establishment's food or non-food areas.
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.