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Cheesy Kosher

314 Marcy Avenue, Brooklyn, NY 11211
Jewish / Kosher
Last inspected: Jan 9, 2026
67
Score
Medium Risk NYC Grade: B

Cheesy Kosher has been inspected four times since 2023. The newest entry in the record is dated Jan 9, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.

Violation counts have been trending down, averaging around four violations across recent inspections versus roughly seven violations before.

Across the inspection history, “cold TCS food item held above 41 °F” is the issue that surfaces most often, recorded four times.

By comparison, the average Brooklyn facility scores 77, putting Cheesy Kosher on the weaker side. The record is unremarkable in either direction.

4
Inspections
2
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jan 9, 2026
Cycle Inspection / Re-inspection
2 critical violations. 2 minor violations.
View 4 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
Evidence of mice or live mice in establishment's food or non-food areas.
04L
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
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
08A
67
Sep 2, 2025
Cycle Inspection / Initial Inspection
4 critical violations. 2 minor violations.
View 6 violations
Live roaches in facility's food or non-food area.
04M
Evidence of mice or live mice in establishment's food or non-food areas.
04L
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
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
06E
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
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
08A
50
Nov 19, 2024
Cycle Inspection / Re-inspection
6 critical violations. 2 minor violations.
View 8 violations
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
06D
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
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with haccp plan.
04H
Evidence of mice or live mice in establishment's food or non-food areas.
04L
Food protection certificate (fpc) not held by manager or supervisor of food operations.
04A
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
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
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
08A
37
Dec 6, 2023
Cycle Inspection / Initial Inspection
5 critical violations.
View 5 violations
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
06F
Personal 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.
06A
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
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
06D
47

Frequently Asked Questions

When was Cheesy Kosher last inspected?

The most recent health inspection at Cheesy Kosher on file is from Jan 9, 2026. The public record contains four inspections in total.

What is the most common violation at Cheesy Kosher?

Across the inspection record, “cold TCS food item held above 41 °F” has been cited four times, more than any other issue at Cheesy Kosher.

How does Cheesy Kosher compare to other restaurants in Brooklyn?

Cheesy Kosher most recently scored 67 out of 100, which is lower than the Brooklyn average of 77.

Has Cheesy Kosher's inspection record improved over time?

Yes. Recent inspections at Cheesy Kosher have averaged around four violations per visit, down from roughly seven earlier in the record.

What does a medium risk rating mean?

A medium risk rating at Cheesy Kosher 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 Cheesy Kosher inspected?

Based on the inspection history on file, Cheesy Kosher is inspected around two times per year on average.

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