New York City, NY - Health inspectors discovered violations during an inspection of Nacho Macho Taco on 07/25/2025.
Situated at 591 Knickerbocker Avenue in Bushwick, the restaurant serves a diverse clientele in one of New York City's bustling districts.
Inspectors documented: "06d. Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (critical: critical). 02g. Cold TCS food item held." This finding indicates a need for compliance with established food safety protocols.
Among the findings were infractions involving temperature control, a key component of food safety protocols.
Public health authorities continually highlight the fundamental significance of comprehensive temperature control practices. Studies from public health organizations show that Temperature abuse remains the leading cause of foodborne illness outbreaks in restaurant settings. The HACCP Temperature Monitoring offers detailed requirements for maintaining compliance.
Among the findings were infractions involving pest control, a key component of food safety protocols.
Food safety professionals regularly stress the essential nature of adequate pest control procedures. As outlined in FDA Food Code Standards, Federal food safety regulations require all food service establishments to maintain comprehensive pest exclusion programs. These federal guidelines guarantee that restaurants adhere to strict health requirements.
The inspection found infractions involving sanitation, a fundamental aspect of food service operations.
Industry experts consistently emphasize the critical importance of proper sanitation protocols. The FDA Sanitation Standards clearly states that Federal regulators use FDA sanitation guidelines as the benchmark for evaluating food service establishment compliance.
These compliance issues require correction to maintain proper standards for the restaurant and public health. Food safety professionals indicate that addressing non-compliance helps ensure customer safety standards.
Under current regulations, Nacho Macho Taco 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.
| Longitude | -73.913994293302 |
| BBL | 3033620001 |
| Census Tract | 043500 |
| BORO | Brooklyn |
| NTA | BK77 |
| BIN | 3076840 |
| RECORD DATE | 08/15/2025 |
| PHONE | 3479333715 |
| ACTION | Violations were cited in the following area(s). |
| BUILDING | 591 |
| INSPECTION DATE | 07/25/2025 |
| Council District | 37 |
| CAMIS | 50085123 |
| Community Board | 304 |
| STREET | KNICKERBOCKER AVENUE |
| CUISINE DESCRIPTION | Tex-Mex |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| GRADE | A |
| Latitude | 40.696334119235 |
| ZIPCODE | 11221 |
| GRADE DATE | 07/25/2025 |
| SCORE | 12 |
| DBA | NACHO MACHO TACO |
| VIOLATION CODES | 06D; 02G |
| ALL VIOLATIONS | 06D: Food contact surface not properly washed; rinsed and sanitized after each use and following any activity when contamination may have occurred. || 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. |
This inspection was conducted on July 25, 2025.
Chicago Department of Public Health
The following violations were found: 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. | 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..
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.
