Kyuramen & Tbaar
155 5 Avenue, Brooklyn, NY 11217
Japanese Park Slope-Gowanus (917) 909-1015
Grade A · as of Jul 7, 2025
Kyuramen & Tbaar was last inspected on July 7, 2025 and scored 2 points (A range). Inspectors found 1 violation.
Latest inspection
July 7, 2025 · Cycle Inspection · Initial Inspection
Score: 2 points (A range)
1 general-
GeneralFood handling
Frozen food was being thawed the wrong way.
Official wording (code 09B)
Thawing procedure improper.
Inspection history
6 inspections on record
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B 18 points (B range)
Cycle Inspection · Re-inspection
2 critical Show violations
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CriticalPests
Flies or other nuisance pests were found.
Official wording (code 04N)
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.
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CriticalFood temperature
Hot food was being held below 140°F, where bacteria can grow.
Official wording (code 02B)
Hot TCS food item not held at or above 140 °F.
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Calorie Posting · Re-inspection · Violations were cited in the following area(s)
3 paperwork Show violations
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PaperworkNutrition labeling
Caloric content not posted on menus, menu boards or food tags, in a food service establishment that is 1 of 15 or more outlets operating the same type of business nationally under common ownership or control, or as a franchise or doing business under the same name, for each menu item that is served in portions, the size and content of which are standardized.
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PaperworkNutrition labeling
Required succinct nutritional statements not posted on menu(s) for adults and children (2,000 calories per day for adults)
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PaperworkNutrition labeling
Additional nutritional information statement not posted, or additional nutritional information not provided
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37 37 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.
5 critical1 general 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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CriticalFood temperature
Hot food was being held below 140°F, where bacteria can grow.
Official wording (code 02B)
Hot TCS food item not held at or above 140 °F.
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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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CriticalHygiene & sanitation
Clean utensils or equipment were stored or handled in a way that could contaminate them.
Official wording (code 06E)
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
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CriticalFood temperature
Cooked food wasn’t cooled down quickly enough.
Official wording (code 02H)
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.
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GeneralFacility upkeep
Non-food surfaces or equipment were poorly built or maintained.
Official wording (code 10G)
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
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Calorie Posting · Initial Inspection · Violations were cited in the following area(s)
3 paperwork Show violations
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PaperworkNutrition labeling
Caloric content not posted on menus, menu boards or food tags, in a food service establishment that is 1 of 15 or more outlets operating the same type of business nationally under common ownership or control, or as a franchise or doing business under the same name, for each menu item that is served in portions, the size and content of which are standardized.
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PaperworkNutrition labeling
Required succinct nutritional statements not posted on menu(s) for adults and children (2,000 calories per day for adults)
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PaperworkNutrition labeling
Additional nutritional information statement not posted, or additional nutritional information not provided
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A 12 points (A range)
Pre-permit (Operational) · Initial Inspection
2 critical Show violations
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CriticalFood temperature
Hot food was being held below 140°F, where bacteria can grow.
Official wording (code 02B)
Hot TCS food item not held at or above 140 °F.
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CriticalHygiene & sanitation
Workers’ personal hygiene was inadequate (dirty clothing, no hair restraint, jewelry).
Official wording (code 06A)
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.
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More in Park Slope-Gowanus
Source: NYC Department of Health and Mental Hygiene (DOHMH) open data, refreshed hourly. Last inspection 16 months ago. Always confirm with the official record.