Paradise Venus Scores 100!

I gotta say I love the name of local joint "Paradise Venus." And this lower PLG restaurant scores a perfect 100 on its latest NYC Dept of Health inspection. But before you make a beeline to the corner of Clarkson and Rogers, you might want to consider this: A score of 100 means 100 violations, or to put it another way: BYOBB - Bring Your Own Barf Bag.

I first saw this mentioned at The L Magazine site, but that led me to this incredibly helpful corner of the internets: Barely Legal Restaurants. While 100 gives Paradise Venus the Bronze medal for filthiest restaurant in all of Brooklyn, there are no lack of contenders in zip 11226. Bon Appetit!


For those of you who are link-averse and stomach-strong, the violations in question are listed here:


1) Hot food item not held at or above 140° F.
2) Cold food item held above 41° F (smoked fish and reduced oxygen packaged foods above 38 °F) except during necessary preparation.
3) Appropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
4) Evidence of mice or live mice present in facility\'s food and/or non-food areas.
5) Live roaches present in facility\'s food and/or non-food areas.
6) Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility�s food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh flies. Food/refuse/sewage-associated flies include fruit flies, drain flies and Phorid flies.
7) Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure to enable cleanliness of employees not provided at facility. Soap and an acceptable hand-drying device not provided.
8) Insufficient or no refrigerated or hot holding equipment to keep potentially hazardous foods at required temperatures.
9) Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
10) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
11) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
12) Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
13) Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.
14) Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
15) Proper sanitization not provided for utensil ware washing operation.