Vegan · 235 RALPH AVENUE, Brooklyn, 11233
Trust Score
Grade pending adjudication
#31 of 31 vegan restaurants in Brooklyn
Pest history: Pest control inadequate (Mar 2026, Apr 2025) · Mouse droppings found (Mar 2026, Aug 2025, Apr 2025) · Roaches found (Mar 2026, Sep 2025, Nov 2024) · Flies found (Sep 2025, Aug 2025) · Mice droppings found (Jan 2025, Feb 2023)
Latest inspection: No violations found
All items passed — Apr 10, 2026
Below average — cleaner than 0% of peers. Improved from 3 to 0 pts over 38 months
Food safety (5)
Staff member missing required food safety training
No evidence of regular pest control measures
Evidence of mice in food preparation areas
Live cockroaches in food preparation areas
Hot food below 140°F or cold food above 41°F
Other (5)
P
Feb 23
C
Jan 25
P
May 25
C
Sep 25
P
Apr 26
Lower score = fewer violations = better
Food safety (5)
Staff member missing required food safety training
No evidence of regular pest control measures
Evidence of mice in food preparation areas
Live cockroaches in food preparation areas
Hot food below 140°F or cold food above 41°F
Other (5)
Food safety (8)
Sign showing anti-choking procedures not posted
Sign showing anti-choking procedures not posted
Live cockroaches in food preparation areas
Live cockroaches in food preparation areas
Flies in food preparation areas
Flies in food preparation areas
Hand washing facility not accessible or properly equipped
Hand washing facility not accessible or properly equipped
Other (6)
Food safety (10)
Sign showing anti-choking procedures not posted
Sign showing anti-choking procedures not posted
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.
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.
Evidence of mice in food preparation areas
Evidence of mice in food preparation areas
Flies in food preparation areas
Flies in food preparation areas
Hot food below 140°F or cold food above 41°F
Hot food below 140°F or cold food above 41°F
Other (4)
Other (4)
Food safety (8)
No evidence of regular pest control measures
No evidence of regular pest control measures
Evidence of mice in food preparation areas
Evidence of mice in food preparation areas
Hand washing facility not accessible or properly equipped
Hand washing facility not accessible or properly equipped
Food not cooked to required internal temperature
Food not cooked to required internal temperature
Other (10)
Food safety (8)
No evidence of regular pest control measures
No evidence of regular pest control measures
Evidence of mice in food preparation areas
Evidence of mice in food preparation areas
Hand washing facility not accessible or properly equipped
Hand washing facility not accessible or properly equipped
Food not cooked to required internal temperature
Food not cooked to required internal temperature
Other (10)
Food safety (6)
Staff member missing required food safety training
Staff member missing required food safety training
Evidence of mice in kitchen or storage areas
Evidence of mice in kitchen or storage areas
Food not cooked to required internal temperature
Food not cooked to required internal temperature
Other (4)
Food safety (4)
Live cockroaches in food preparation areas
Live cockroaches in food preparation areas
Food not cooked to required internal temperature
Food not cooked to required internal temperature
Other (4)
Other (1)
Food safety (1)
Evidence of mice in kitchen or storage areas
Other (1)
Food safety (1)
Evidence of mice in kitchen or storage areas
Other (3)
Food safety (4)
Evidence of mice in kitchen or storage areas
Hand washing facility not accessible or properly equipped
Food not cooked to required internal temperature
Hot food below 140°F or cold food above 41°F
Other (5)
Food safety (4)
Evidence of mice in kitchen or storage areas
Hand washing facility not accessible or properly equipped
Food not cooked to required internal temperature
Hot food below 140°F or cold food above 41°F
Other (5)