Bison & Bourbon
Last inspected: Apr 29, 2026
58
Score
Public records show five inspections at Bison & Bourbon stretching back to 2022. The most recent visit was on Apr 29, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
There hasn't been much movement either way: counts have stayed near five violations per visit across recent inspections.
When inspectors have written things up, “non-food contact surface or equipment made of unacceptable material” has been the most frequent reason, cited three times.
The city-wide average sits at 77, which Bison & Bourbon's 58 doesn't quite reach. Nothing in the record is alarming, but there's room to improve.
5
Inspections
3
Critical latest
0
Major latest
2
Minor latest
Inspection History
Apr 29, 2026
Pre-permit (Operational) / Re-inspection
3 critical violations. 2 minor violations.
View 5 violations
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
06E
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.
02G
After cooking or removal from hot holding, tcs food not cooled by an approved method whereby the internal temperature is reduced from 140 °f to 70 °f or less within 2 hours, and from 70 °f to 41 °f or less within 4 additional hours.
02H
Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
10E
Non-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.
10F
58
Dec 29, 2025
Pre-permit (Operational) / Initial Inspection
4 critical violations. 1 minor violation.
View 5 violations
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.
02G
Food, 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.
06C
Hot tcs food item not held at or above 140 °f.
02B
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with haccp plan.
04H
Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. condensation or liquid waste improperly disposed of.
10B
52
Dec 18, 2024
Cycle Inspection / Re-inspection
2 critical violations. 2 minor violations.
View 4 violations
Hot tcs food item not held at or above 140 °f.
02B
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
06D
Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. condensation or liquid waste improperly disposed of.
10B
Non-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.
10F
67
Feb 7, 2024
Cycle Inspection / Initial Inspection
3 critical violations. 6 minor violations.
View 9 violations
Evidence of mice or live mice in establishment's food or non-food areas.
04L
Time/temperature control for safety (tcs) food not cooked to required minimum internal temperature. • poultry, poultry parts, ground and comminuted poultry, all stuffing containing poultry, meats, fish or ratites to or above 165 °f for 15 seconds with no interruption of the cooking process • ground meat, and food containing ground and comminuted meat, to or above 158 °f for 15 seconds with no interruption of the cooking process, except per individual customer request • pork, any food containing pork to or above 150 °f for 15 seconds • mechanically tenderized or injected meats to or above 155 °f. • whole meat roasts and beef steak to or above required temperature and time except per individual customer request • raw animal foods cooked in microwave to or above165 °f, covered, rotated or stirred • all other foods to or above 140 °f for 15 seconds; shell eggs to or above 145 °f for 15 seconds except per individual customer request.
02A
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
06D
Current letter grade or grade pending card not posted
20-06
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
08A
Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes.
10D
Dishwashing and ware washing: cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
10G
Non-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.
10F
Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. condensation or liquid waste improperly disposed of.
10B
47
Nov 30, 2022
Administrative Miscellaneous / Initial Inspection
3 critical violations. 2 minor violations.
View 5 violations
Evidence of mice or live mice in establishment's food or non-food areas.
04L
No 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.
05D
Hot tcs food item not held at or above 140 °f.
02B
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
08A
Current letter grade or grade pending card not posted
20-06
58
Frequently Asked Questions
When was Bison & Bourbon last inspected?
The most recent health inspection at Bison & Bourbon on file is from Apr 29, 2026. The public record contains five inspections in total.
What is the most common violation at Bison & Bourbon?
Across the inspection record, “non-food contact surface or equipment made of unacceptable material” has been cited three times, more than any other issue at Bison & Bourbon.
How does Bison & Bourbon compare to other restaurants in Brooklyn?
Bison & Bourbon most recently scored 58 out of 100, which is lower than the Brooklyn average of 77.
Has Bison & Bourbon's inspection record improved over time?
Results have been roughly steady. Inspections at Bison & Bourbon have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Bison & Bourbon means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Bison & Bourbon inspected?
Based on the inspection history on file, Bison & Bourbon is inspected roughly once per year on average.
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