Kaff Kafe
5320 16 Avenue, Brooklyn, NY 11204
Jewish/Kosher Borough Park (718) 436-0808
Grade A · as of Jun 5, 2024
Kaff Kafe was last inspected on September 25, 2025 with a result of “Violations were cited in the following area(s)”. Inspectors found 1 violation.
Latest inspection
September 25, 2025 · Administrative Miscellaneous · Initial Inspection
Result: Violations were cited in the following area(s)
1 paperwork-
PaperworkSigns & paperwork
Required healthy-eating information wasn’t posted.
Official wording (code 20-08)
Failure to post or conspicuously post healthy eating information
Inspection history
7 inspections on record
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36 36 points (C range)
Cycle Inspection · Initial Inspection
Scored in the C range on an initial inspection, so no grade is given yet. A re-inspection follows.
3 critical2 general1 paperwork Show violations
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CriticalFacility
Not enough refrigeration or hot-holding equipment to keep food at safe temperatures.
Official wording (code 05F)
Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures
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CriticalHygiene & sanitation
Food or supplies weren’t protected from contamination during storage, prep, or service.
Official wording (code 06C)
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.
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CriticalFood temperature
Cold food was kept warmer than 41°F, where bacteria can grow.
Official wording (code 02G)
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.
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GeneralFacility upkeep
Non-food surfaces or equipment were dirty, damaged, or made of unsuitable material.
Official wording (code 10F)
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.
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GeneralPests
Pesticides were used or stored improperly, or open bait was used.
Official wording (code 08C)
Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
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PaperworkFood handling
No “wash hands” sign at the hand sink.
Official wording (code 09E)
Wash hands sign not posted near or above hand washing sink.
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A 7 points (A range)
Cycle Inspection · Initial Inspection
1 critical Show violations
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CriticalFood temperature
Cold food was kept warmer than 41°F, where bacteria can grow.
Official wording (code 02G)
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.
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12 12 points (A range)
Cycle Inspection · Second Compliance Inspection
1 critical1 general Show violations
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CriticalFacility
A hand-washing sink was missing, blocked, or not stocked with soap and towels.
Official wording (code 05D)
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.
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GeneralFacility upkeep
Toilet room was not maintained, stocked, or self-closing.
Official wording (code 10A)
Toilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door.
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43 43 points (C range)
Cycle Inspection · Compliance Inspection
2 critical2 general Show violations
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CriticalHygiene & sanitation
Food or supplies weren’t protected from contamination during storage, prep, or service.
Official wording (code 06C)
Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
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CriticalPests
Live roaches were found.
Official wording (code 04M)
Live roaches in facility's food or non-food area.
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GeneralPests
The building wasn’t pest-proofed: gaps, holes, or clutter that let rodents or insects in or give them shelter.
Official wording (code 08A)
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
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GeneralFacility upkeep
Non-food surfaces or equipment were dirty, damaged, or made of unsuitable material.
Official wording (code 10F)
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.
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C 28 points (C range)
Cycle Inspection · Re-inspection
4 critical2 general Show violations
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CriticalPests
Live roaches were found.
Official wording (code 04M)
Live roaches in facility's food or non-food area.
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CriticalHygiene & sanitation
Food or supplies weren’t protected from contamination during storage, prep, or service.
Official wording (code 06C)
Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
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CriticalFood temperature
Cold food was kept warmer than 41°F, where bacteria can grow.
Official wording (code 02G)
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.
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CriticalHygiene & sanitation
Surfaces that touch food weren’t properly washed and sanitized.
Official wording (code 06D)
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
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GeneralPests
The building wasn’t pest-proofed: gaps, holes, or clutter that let rodents or insects in or give them shelter.
Official wording (code 08A)
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
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GeneralFacility upkeep
Non-food surfaces or equipment were dirty, damaged, or made of unsuitable material.
Official wording (code 10F)
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.
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12 12 points (A range)
Cycle Inspection · Initial Inspection
2 critical Show violations
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CriticalHygiene & sanitation
Wiping cloths were dirty or not kept in sanitizing solution.
Official wording (code 06F)
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
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CriticalFood temperature
Cold food was kept warmer than 41°F, where bacteria can grow.
Official wording (code 02G)
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.
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More in Borough Park
Source: NYC Department of Health and Mental Hygiene (DOHMH) open data, refreshed hourly. Last inspection 13 months ago. Always confirm with the official record.