New York City, NY - An inspection conducted at Fresh Tortillas on 07/21/2025 identified food safety violations.
Fresh Tortillas is positioned at 304 New Dorp Lane Staten Island Ny in the New Dorp area, drawing neighborhood patrons and tourists.
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The inspection report documents: "06c. Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container." Health officials note that these violations need attention to maintain proper compliance.
The inspection identified violations related to temperature control, an important area of food safety.
Temperature control violations pose immediate risks to public health and food safety Research conducted by federal health agencies demonstrates that Temperature abuse remains the leading cause of foodborne illness outbreaks in restaurant settings. The FDA Temperature Safety Guidelines provides comprehensive guidance for preventing such violations.
Inspectors documented deficiencies involving pest control, an essential component of restaurant operations.
Industry experts consistently emphasize the critical importance of proper pest control protocols. The HACCP Prevention Guidelines clearly states that Federal food safety regulations require all food service establishments to maintain comprehensive pest exclusion programs.
Among the findings were infractions involving sanitation, a key component of food safety protocols.
Food safety professionals regularly stress the essential nature of adequate sanitation procedures. As outlined in Food Safety Modernization Act, Federal regulators use FDA sanitation guidelines as the benchmark for evaluating food service establishment compliance. These federal guidelines guarantee that restaurants adhere to strict health requirements.
The implications extend to broader community food safety standards. Health department data shows that correction of violations helps maintain community health standards.
The New York City Department of Health and Mental Hygiene has mandated that Fresh Tortillas immediately address all identified violations before resuming normal operations. A follow-up inspection has been scheduled to verify compliance.
These findings underscore the essential nature of comprehensive health compliance in restaurant operations. Community members should feel empowered to examine health department findings when choosing restaurants.
📋 Complete Inspection Data
| BBL | 5042190064 |
| CAMIS | 50123480 |
| Council District | 50 |
| SCORE | 25 |
| NTA | SI45 |
| Community Board | 502 |
| RECORD DATE | 08/15/2025 |
| ACTION | Violations were cited in the following area(s). |
| BUILDING | 304 |
| Census Tract | 013400 |
| INSPECTION DATE | 07/21/2025 |
| ZIPCODE | 10306 |
| BORO | Staten Island |
| CUISINE DESCRIPTION | Tex-Mex |
| BIN | 5057564 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| PHONE | 7189791222 |
| STREET | NEW DORP LANE |
| DBA | FRESH TORTILLAS |
| Longitude | -74.112387646215 |
| Latitude | 40.571857284336 |
| VIOLATION CODES | 06C; 02B; 02G; 10E |
| ALL VIOLATIONS | 06C: 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. || 02B: Hot TCS food item not held at or above 140 °F. || 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. || 10E: Accurate thermometer not provided or properly located in refrigerated; cold storage or hot holding equipment |
Frequently Asked Questions
When was this inspection conducted?
This inspection was conducted on July 21, 2025.
Who conducted this inspection?
Chicago Department of Public Health
What violations were found during this inspection?
The following violations were found: 06C: 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. | 02B: Hot TCS food item not held at or above 140 °F. | 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. | 10E: Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment.
Why are these violations concerning?
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.