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Nu Hotel

85 Smith Street, Brooklyn, NY 11201
American
Last inspected: Aug 21, 2025
82
Score
Low Risk NYC Grade: A

Nu Hotel has been inspected five times since 2023. Nu Hotel was last inspected on Aug 21, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.

Things have been moving in the right direction, with the rolling count dropping from around four violations to closer to two violations per visit.

“Cold TCS food item held above 41 °F” accounts for the largest share of issues, appearing four times across the record.

Among Brooklyn restaurants, the typical score is 77; Nu Hotel is comfortably above that bar. The full picture is one of consistent compliance.

5
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Aug 21, 2025
Cycle Inspection / Re-inspection
1 critical violation. 1 minor violation.
View 2 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
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
82
Mar 19, 2025
Cycle Inspection / Initial 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
Filth flies or food/refuse/sewage associated with (frsa) flies or other nuisance pests in establishment’s food and/or non-food areas. frsa flies include house flies, blow flies, bottle flies, flesh flies, drain flies, phorid flies and fruit flies.
04N
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
Nov 12, 2024
Cycle Inspection / Re-inspection
4 critical violations.
View 4 violations
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
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
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
55
May 2, 2024
Cycle Inspection / Initial Inspection
4 critical violations. 1 minor violation.
View 5 violations
Food protection certificate (fpc) not held by manager or supervisor of food operations.
04A
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
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
06F
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
52
Jan 3, 2023
Cycle Inspection / Re-inspection
2 critical violations. 2 minor violations.
View 4 violations
Evidence of mice or live mice in establishment's food or non-food areas.
04L
Filth flies or food/refuse/sewage associated with (frsa) flies or other nuisance pests in establishment’s food and/or non-food areas. frsa flies include house flies, blow flies, bottle flies, flesh flies, drain flies, phorid flies and fruit flies.
04N
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
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
08A
67

Frequently Asked Questions

When was Nu Hotel last inspected?

The most recent health inspection at Nu Hotel on file is from Aug 21, 2025. The public record contains five inspections in total.

What is the most common violation at Nu Hotel?

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

How does Nu Hotel compare to other restaurants in Brooklyn?

Nu Hotel most recently scored 82 out of 100, which is higher than the Brooklyn average of 77.

Has Nu Hotel's inspection record improved over time?

Yes. Recent inspections at Nu Hotel have averaged around two violations per visit, down from roughly four earlier in the record.

What does a low risk rating mean?

A low risk rating at Nu Hotel 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 Nu Hotel inspected?

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

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