The Korner
Last inspected: Oct 28, 2025
86
Score
The Korner in Brooklyn, NY, has undergone three inspections, with the most recent visit on October 28, 2025, resulting in a low-risk designation. During this inspection, a critical violation was recorded regarding a hot temperature-controlled food item that was not maintained at or above 140°F. Historically, the facility has maintained a pattern of medium-risk scores across its inspection record.
3
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Oct 28, 2025
Cycle Inspection / Re-inspection
1 critical violation.
View 1 violation
Hot tcs food item not held at or above 140 °f.
02B
86
Jul 2, 2024
Cycle Inspection / Initial Inspection
2 critical violations. 3 minor violations.
View 5 violations
Evidence of mice or live mice in establishment's food or non-food areas.
04L
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
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
08A
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
64
Aug 15, 2023
Pre-permit (Operational) / Initial Inspection
2 critical violations. 1 minor violation.
View 3 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
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
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
70
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