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Rice & Bean Restaurant: health inspection history
4413 4 Avenue, New York City, NY 11220
An inspection is a dated snapshot of what an inspector observed on one day. It is not a guarantee of current conditions. Labels and scores below are the NYC Health Department's own terms; see
how to read them.
- Address
- 4413 4 Avenue, New York City, NY 11220
- Borough
- Brooklyn
- Cuisine (as listed)
- Spanish
- Most recent grade
- Grade Pending issued Oct 8, 2026
- Latest inspection
- Oct 8, 2026 (Pre-permit (Operational) / Re-inspection)
- Records shown
- 2 inspections, Jun 22, 2026 to Oct 8, 2026
Across these 2 inspection records, the health department cited 14 violations, of which 8 were flagged critical.
Inspection history
Oct 8, 2026 Pre-permit (Operational) / Re-inspection
Score: 29Grade: Grade PendingViolations were cited in the following area(s).
- 04ACritical Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
- 10FNot critical 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.
- 09ENot critical Wash hands sign not posted near or above hand washing sink.
- 06DCritical Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- 05DCritical 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.
Jun 22, 2026 Pre-permit (Operational) / Initial Inspection
Score: 46Violations were cited in the following area(s).
- 04JCritical Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.
- 10FNot critical 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.
- 02BCritical Hot TCS food item not held at or above 140 °F.
- 06DCritical Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- 06CCritical 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.
- 10BNot critical 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.
- 10GNot critical Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
- 04ACritical Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
- 09ENot critical Wash hands sign not posted near or above hand washing sink.
Nearby
See all inspected establishments in ZIP 11220 or the New York City overview.
Source: New York City Department of Health and Mental Hygiene (DOHMH), “DOHMH New York City Restaurant Inspection Results” dataset on the official open data portal. Source data as of Nov 4, 2026; imported by FoodCheck USA on Nov 5, 2026. Report a problem with this record.