New York City, NY - Food safety inspectors found regulatory violations at El Rincon De Macon during an inspection on 07/21/2025.
The restaurant is located at 522 Nostrand Avenue Brooklyn Ny in New York City's Bed-Stuy district, serving local residents and visitors.
The inspection report notes: "10f. 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." Food safety guidelines indicate that such conditions should be addressed promptly.
The inspection found infractions involving temperature control, a fundamental aspect of food service operations.
Temperature control violations pose immediate risks to public health and food safety Data compiled by food safety institutions reveals that Maintaining proper food temperatures is the most effective method for preventing bacterial growth and foodborne illness. Per HACCP Temperature Monitoring, such standards maintain that dining facilities comply with comprehensive protection measures.
Inspectors documented deficiencies involving hand washing, an essential component of restaurant operations.
Public health authorities continually highlight the fundamental significance of comprehensive hand washing practices. Studies from public health organizations show that The CDC emphasizes that inadequate hand washing contributes to approximately 89% of foodborne illness outbreaks. The CDC Hand Hygiene Guidelines offers detailed requirements for maintaining compliance.
Inspectors documented deficiencies involving pest control, an essential component of restaurant operations.
Pest control violations represent some of the most significant infractions in food service inspections Research conducted by federal health agencies demonstrates that The FDA Food Code mandates that food storage areas remain free from pest contamination at all times. The HACCP Prevention Guidelines provides comprehensive guidance for preventing such violations.
Among the findings were infractions involving sanitation, a key component of food safety protocols.
Food safety experts emphasize that consistent sanitation practices prevent the accumulation of harmful bacteria Data compiled by food safety institutions reveals that Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments. Per FDA Sanitation Standards, such standards maintain that dining facilities comply with comprehensive protection measures.
Beyond regulatory requirements, such infractions may affect the restaurant's standing and customer relationships. Local food safety organizations monitor inspection results to provide information to the public.
Under current regulations, El Rincon De Macon faces additional penalties if violations are not promptly corrected. The health department maintains detailed records of all inspection results for public transparency.
This incident highlights the critical importance of rigorous food safety protocols in commercial food service. Local residents are encouraged to review public inspection records when making dining decisions.
| ACTION | Establishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed. |
| INSPECTION TYPE | Cycle Inspection / Re-inspection |
| BORO | Brooklyn |
| DBA | EL RINCON DE MACON |
| BUILDING | 522 |
| RECORD DATE | 08/15/2025 |
| Council District | 36 |
| Community Board | 303 |
| BIN | 3053218 |
| STREET | NOSTRAND AVENUE |
| INSPECTION DATE | 07/21/2025 |
| Latitude | 40.680894025451 |
| SCORE | 76 |
| BBL | 3018480017 |
| ZIPCODE | 11216 |
| PHONE | 7186901497 |
| Census Tract | 024500 |
| NTA | BK75 |
| CAMIS | 50092484 |
| CUISINE DESCRIPTION | Spanish |
| Longitude | -73.949686336873 |
| VIOLATION CODES | 10F; 02G; 02B; 05F; 04H; 09C; 06A; 08A; 04N |
| ALL VIOLATIONS | 10F: 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. || 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. || 02B: Hot TCS food item not held at or above 140 °F. || 05F: Insufficient or no hot holding; cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures || 04H: Raw; cooked or prepared food is adulterated; contaminated; cross-contaminated; or not discarded in accordance with HACCP plan. || 09C: Design; construction; materials used or maintenance of food contact surface improper. Surface not easily cleanable; sanitized and maintained. || 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. || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 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. |
This inspection was conducted on July 21, 2025.
Chicago Department of Public Health
The following violations were found: 10F: 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. | 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. | 02B: Hot TCS food item not held at or above 140 °F. | 05F: Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures | 04H: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. | 09C: Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained. | 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. | 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 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..
Health code violations can increase the risk of foodborne illness. Common concerns include improper food temperatures (which can allow bacteria growth), inadequate handwashing facilities (which can spread germs), pest activity (which can contaminate food), and cross-contamination risks. These violations are monitored by health departments to ensure public safety and prevent foodborne illness outbreaks.
All inspection data for this report is sourced directly from the New York City Department of Health and Mental Hygiene . View the original data source .
Food safety standards referenced in this report are based on:
Important Note: This article is based on official inspection reports at the time of inspection. Current conditions may differ. Always check the most recent inspection results before dining. Establishments have the opportunity to correct violations and request re-inspection.
