Sip and Savor
Last inspected: Mar 16, 2026
67
Score
Going back to 2024, Sip and Savor has four inspections in the public record. Inspectors last stopped by on Mar 16, 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 eight violations before.
“Filth flies or food/refuse/sewage associated with (FRSA) flies” accounts for the largest share of issues, appearing three times across the record.
Restaurants in Brooklyn average 77, so Sip and Savor trails the local norm. Nothing in the record is alarming, but there's room to improve.
4
Inspections
2
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 16, 2026
Cycle Inspection / Re-inspection
2 critical violations. 2 minor violations.
View 4 violations
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
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
Pesticide not properly labeled or used by unlicensed individual. pesticide, other toxic chemical improperly used/stored. unprotected, unlocked bait station used.
08C
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
08A
67
Jan 20, 2026
Cycle Inspection / Initial Inspection
5 critical violations. 6 minor violations.
View 11 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
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 contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
06D
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
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
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
Pesticide not properly labeled or used by unlicensed individual. pesticide, other toxic chemical improperly used/stored. unprotected, unlocked bait station used.
08C
“choking first aid” poster not posted. “alcohol and pregnancy” warning sign not posted. resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted.
20-04
Single service article not provided. single service article reused or not protected from contamination when transported, stored, dispensed. drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.
10H
35
Nov 26, 2024
Pre-permit (Operational) / Re-inspection
3 critical violations. 1 minor violation.
View 4 violations
Food protection certificate (fpc) not held by manager or supervisor of food operations.
04A
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with haccp plan.
04H
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
61
Sep 19, 2024
Pre-permit (Operational) / Initial Inspection
7 critical violations. 7 minor violations.
View 14 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
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
06D
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
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
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
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
The original nutrition fact labels or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site.
16-02
Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers.
20-01
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
08A
Pesticide not properly labeled or used by unlicensed individual. pesticide, other toxic chemical improperly used/stored. unprotected, unlocked bait station used.
08C
“choking first aid” poster not posted. “alcohol and pregnancy” warning sign not posted. resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted.
20-04
25
Frequently Asked Questions
When was Sip and Savor last inspected?
The most recent health inspection at Sip and Savor on file is from Mar 16, 2026. The public record contains four inspections in total.
What is the most common violation at Sip and Savor?
Across the inspection record, “filth flies or food/refuse/sewage associated with (FRSA) flies” has been cited three times, more than any other issue at Sip and Savor.
How does Sip and Savor compare to other restaurants in Brooklyn?
Sip and Savor most recently scored 67 out of 100, which is lower than the Brooklyn average of 77.
Has Sip and Savor's inspection record improved over time?
Yes. Recent inspections at Sip and Savor have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Sip and Savor means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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