Little Brooklyn
Last inspected: Jan 8, 2026
100
Score
Public records show nine inspections at Little Brooklyn stretching back to 2022. The most recent visit was on Jan 8, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have turned up more issues than earlier ones, averaging around six violations lately compared to roughly four violations before.
Looking across the full record, “ready-to-eat” is the recurring theme, flagged four times.
Compared to the broader North Port restaurant scene, where the average is 78, this is a stronger showing. The record is unremarkable in either direction.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 8, 2026
Complaint Full
No violations found.
100
Jan 7, 2026
Complaint Full
6 critical violations. 4 major violations. 2 minor violations.
View 12 violations
High Priority - Toxic substance/chemical improperly stored. Observed chemical spray bottles over single service containers on cart next to hot buffet. Operator corrected above issues to meet inspection standards. **Corrected On-Site** **Warning**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed the following items at front counter and on shelf above hot buffet all prepared approximately 3 to 4 hours prior as per employee statements: cooked halibut (67F - Hot Holding); stuffed flounder (74F - Hot Holding); cooked salmon (68F - Hot Holding); (68F); fried fish (68F - Hot Holding); pierogies (66F - Hot Holding); potato dumplings (66F - Hot Holding); stuffed cabbage with beef (87F - Hot Holding); barley stew (89F - Hot Holding). Observed in kitchen of speed rack the following items prepared 3-4 hours prior as per employee statements: stuffed flounder (77F - Hot Holding); baked chicken (86F - Hot Holding) Operator voluntarily disposed of all above items. **Corrected On-Site** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sour cream at service buffet at 62F. Operator voluntarily disposed of all above items. **Corrected On-Site** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following items at front counter and on shelf above hot buffet all prepared approximately 3 to 4 hours prior as per employee statements: cooked halibut (67F - Hot Holding); stuffed flounder (74F - Hot Holding); cooked salmon (68F - Hot Holding); (68F); fried fish (68F - Hot Holding); pierogies (66F - Hot Holding); potato dumplings (66F - Hot Holding); stuffed cabbage with beef (87F - Hot Holding); barley stew (89F - Hot Holding). Observed in kitchen of speed rack the following items prepared 3-4 hours prior as per employee statements: stuffed flounder (77F - Hot Holding); baked chicken (86F - Hot Holding) Operator voluntarily disposed of all above items. **Corrected On-Site** **Warning**
01B-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed opened ground beef and chicken livers packages in same pan in reach-in cooler. Operator removed items to correct issue. Repeat from last inspection 7-16-25. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef and chicken livers packages over containers of mayonnaise reach-in cooler. **Warning**
08A-05-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Email operator copy of Employee health agreement. **Warning**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed mixed ground beef and chicken in reach-in Employee stated the above items had been prepare onsite more than 24 hours prior , and then proceeded to date items properly to meet standards of inspection. Repeat from last inspection 7-16-25 **Repeat Violation** **Warning**
02C-02-5
Intermediate - Records/documents for required employee training do not contain all of the required information. Observed all staff training missing information: trainers name, business name, trainers certification number. **Warning**
53B-10-4
Basic - Food stored on floor. Observed case of tomato's, bag of carrots and jugs of oil stored on floor in kitchen and mop storage closet. Instructed operator to move items. **Corrective Action Taken** **Warning**
08B-38-4
Basic - No copy of latest inspection report available. **Warning**
51-18-6
25
Jul 16, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in kitchen stand up, reach in cooler. **Repeat Violation**
08A-20-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed raw fish thawing out under running water in a "t shirt" non food grade bag.
14-15-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee put on hair restraint, and resumed work without washing hands.
12A-16-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken mixture in reach in cooler without date marking on it. Observed operator date marking. **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee without hair restraint. Observed employee putting on hair net. **Repeat Violation**
13-03-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water in stand up reach in cooler in kitchen.
29-49-6
52
Feb 7, 2025
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board in kitchen with food stains on it.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink in kitchen being used as a dump sink.
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed meatball mixture in reach in cooler without a date marking.
02C-02-5
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed on drying rack utensils stored handles down, food contact surface up.
24-18-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed containers stacked wet nesting on drying shelf
24-08-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed grooves in cutting boards with food in kitchen.
14-09-4
64
Jul 26, 2024
Routine - Food
2 minor violations.
View 2 violations
Warewashing Facilities Maintained and Used
FL-24
Non-Food Contact Surfaces Clean
FL-23
86
Jan 3, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw packaged fish stored over dumplings in freezer in a clear bag
08A-02-6
Basic - Employee with no hair restraint while engaging in food preparation. Observed male operator with out hair restraint on. **Repeat Violation**
13-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed to go containers in kitchen on speed rack not inverted. Observed employee correct containers and invert them
25-06-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop in mop bucket not hung up to dry properly
42-01-4
74
Aug 1, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed several items in reach in cooler without date marks. Open container of milk, Macaroni salad, Cole slaw, Borsch soup, etc.
02C-02-5
90
May 3, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed Raid flying insect spray on shelf with can goods. Operator corrected immediately. **Corrected On-Site**
41-05-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no policy in place for proper clean up procedures. E mailed operator proper procedures. **Corrective Action Taken**
11-27-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed no policy in place for employee reporting. E mailed operator proper procedures. **Corrective Action Taken**
11-26-1
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging on oven door during time of inspection.
10-20-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed Operator with out a hair restraint during time of inspection.
13-03-4
Basic - Working containers of food removed from original container not identified by common name. Observed rice in a pickle bucket with out label during time of inspection.
02D-01-5
61
Jul 1, 2022
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed whisk and strainer in hand sink.
31A-11-4
Basic - Food stored on floor. Observed fryer oil on floor in kitchen. Iced tea and water bottles stored on floor. **Repeat Violation**
08B-38-4
Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Educated manager on proper policy. She disposed of sponge. **Corrected On-Site**
21-23-4
Basic - Employee drinking in a food preparation or other restricted area. Observed two opened water bottles in food prep area.
12B-02-4
78
Frequently Asked Questions
When was Little Brooklyn last inspected?
The most recent health inspection at Little Brooklyn on file is from Jan 8, 2026. The public record contains nine inspections in total.
What is the most common violation at Little Brooklyn?
Across the inspection record, “ready-to-eat” has been cited four times, more than any other issue at Little Brooklyn.
How does Little Brooklyn compare to other restaurants in North Port?
Little Brooklyn most recently scored 100 out of 100, which is higher than the North Port average of 78.
Has Little Brooklyn's inspection record improved over time?
No. Recent inspections at Little Brooklyn have averaged around six violations per visit, up from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Little Brooklyn means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Little Brooklyn inspected?
Based on the inspection history on file, Little Brooklyn is inspected around three times per year on average.
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