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Restaurant
Health Inspections.org

American · New York City, NY

Brooklyn Music Kitchen

177 Vanderbilt Avenue

Last inspected Feb 27, 2026 · View Map ↗ · Compare ↗

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Violations cited
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Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

Quick Answers

When was Brooklyn Music Kitchen last inspected?
The most recent inspection on record was on Feb 27, 2026. The result listed by NYC Department of Health and Mental Hygiene was “Violations cited” (official score 5).
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
2 inspections on record, from Jun 13, 2024 to Feb 27, 2026.
Has Brooklyn Music Kitchen ever been closed by the health department?
No closure appears in the 2 inspection records we hold for this business. The earliest is dated Jun 13, 2024.

The Full Inspection History

2 inspections

Cycle Inspection / Initial Inspection

Feb 27, 2026

Violations cited

Official score: 5 · Understand This Area’s Scale

1 recorded violation

criticalCode 04JFood temperature

Official Wording

Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

Official record from NYC Department of Health and Mental Hygiene, Feb 27, 2026 · Original Source

Cycle Inspection / Initial Inspection

Jun 13, 2024

A Grade

Official score: 9 · Understand This Area’s Scale

2 recorded violations

criticalCode 02GFood temperature

Official Wording

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.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
minorCode 09BFood temperature

Official Wording

Thawing procedure improper.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

Official record from NYC Department of Health and Mental Hygiene, Jun 13, 2024 · Original Source

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