What is Brooklyn Chckn 'n' Lbstr's health inspection score?

Brooklyn Chckn 'n' Lbstr has a SafeDine safety score of 43 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Brooklyn Chckn 'n' Lbstr last inspected?

Brooklyn Chckn 'n' Lbstr was last inspected on May 3, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Brooklyn Chckn 'n' Lbstr have?

Brooklyn Chckn 'n' Lbstr has 19 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Brooklyn Chckn 'n' Lbstr safe to eat at?

Brooklyn Chckn 'n' Lbstr has a safety score of 43/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Brooklyn Chckn 'n' Lbstr serve?

Brooklyn Chckn 'n' Lbstr serves Soul Food cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Brooklyn Chckn 'n' Lbstr

Name: Brooklyn Chckn 'n' Lbstr
Address: 446 MOTHER GASTON BOULEVARD, Brooklyn, 11212
Rating: 43

446 MOTHER GASTON BOULEVARD, Brooklyn

Last Inspected: 5/3/2026

▲Improving

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0Poor

Soul Food•Brooklyn

Ranked #980 of 1000 in BrooklynBetter than 60% of soul food restaurants

Improving

3 inspections

Last: May 3, 2026

high confidence

Directions Order

Inspections

Clean Rate

6.3

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issuesHigh Priority

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-80

Final Score

Impact Breakdown

High Priority

-17 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+20 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 20/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (43/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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446 MOTHER GASTON BOULEVARD, Brooklyn, NY 11212

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Violation Timeline

Dec 2025

1 inspections

6 high priority

4 intermediate

Dec

Apr 2026

1 inspections

5 high priority

May 2026

1 inspections

4 high priority

May

Inspection History

3 records on file

1 Pre-permit (Operational) / Compliance Inspection1 Pre-permit (Operational) / Re-inspection1 Pre-permit (Operational) / Initial Inspection

May 26

Pre-permit (Operational) / Compliance Inspection InspectionLatest

4 High

4 total2 risk factors

50/100inspection score

−40 pts

High Priority (4)

−40 pts

10FNon-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.−10
02BHot TCS food item not held at or above 140 °F.Risk Factor−10
02GCold 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.Risk Factor−10
08CPesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.−10

Base deductions−40 pts

Risk factor bonus (2× +5)−10 pts

Apr 26

Pre-permit (Operational) / Re-inspection Inspection

5 High

5 total3 risk factors

35/100inspection score

−50 pts

High Priority (5)

−50 pts

04LEvidence of mice or live mice in establishment's food or non-food areas.Risk Factor−10
06CFood, 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.Risk Factor−10
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−10
10FNon-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.−10
04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.Risk Factor−10

Base deductions−50 pts

Risk factor bonus (3× +5)−15 pts

Dec 25

Pre-permit (Operational) / Initial Inspection InspectionViolations were cited in the following area(s).

6 High4 Med

10 total6 risk factors

0/100inspection score

−80 pts

High Priority (6)

−60 pts

04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.Risk Factor−10
06APersonal 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.Risk Factor−10
02BHot TCS food item not held at or above 140 °F.Risk Factor−10
06CFood, 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.Risk Factor−10
06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.Risk Factor−10
04LEvidence of mice or live mice in establishment's food or non-food areas.Risk Factor−10

Intermediate (4)

−20 pts

10FNon-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.−5
10BAnti-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.−5
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5
08CPesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.−5

Base deductions−80 pts

Risk factor bonus (6× +5)−30 pts

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Community Safety Reports

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Data source: NYC DOHMH · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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