New York City, NY - Health inspectors discovered violations during an inspection of Salud Bar & Grill on 07/29/2025.
The dining establishment functions from 1413 Bushwick Avenue Brooklyn Ny in Bushwick, a well-trafficked section of New York City recognized for its restaurant culture.
Health department documentation states: "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 excep." Such infractions require correction to meet regulatory standards.
Health department officials noted violations related to temperature control, which require attention for public health compliance.
Industry research indicates that improper food temperatures can allow dangerous bacteria to multiply rapidly 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 FDA Temperature Safety Guidelines, such standards maintain that dining facilities comply with comprehensive protection measures.
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 Data compiled by food safety institutions reveals that Federal food safety regulations require all food service establishments to maintain comprehensive pest exclusion programs. Per FDA Food Code Standards, such standards maintain that dining facilities comply with comprehensive protection measures.
The examination revealed violations related to sanitation, which need to be addressed for proper compliance.
Sanitation violations encompass a broad spectrum of cleanliness and maintenance issues that affect food safety Data compiled by food safety institutions reveals that Federal regulators use FDA sanitation guidelines as the benchmark for evaluating food service establishment compliance. Per Food Safety Modernization Act, such standards maintain that dining facilities comply with comprehensive protection measures.
In addition to regulatory requirements, these issues may affect the business's standing and public trust. Community health organizations track health department findings to provide education to local residents.
Local regulatory authorities have ordered that Salud Bar & Grill swiftly remediate the documented deficiencies before reopening to customers. Additional review is planned to confirm remediation.
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.
| GRADE | N |
| Latitude | 40.684448340321 |
| Longitude | -73.90926108532 |
| BORO | Brooklyn |
| PHONE | 9178267480 |
| RECORD DATE | 08/15/2025 |
| SCORE | 23 |
| BBL | 3034450008 |
| CUISINE DESCRIPTION | Latin American |
| ZIPCODE | 11207 |
| BUILDING | 1413 |
| ACTION | Violations were cited in the following area(s). |
| Council District | 37 |
| BIN | 3080075 |
| DBA | SALUD BAR & GRILL |
| NTA | BK78 |
| CAMIS | 50043495 |
| Community Board | 304 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| INSPECTION DATE | 07/29/2025 |
| Census Tract | 040300 |
| STREET | BUSHWICK AVENUE |
| VIOLATION CODES | 02G; 10F; 02H; 06D |
| ALL VIOLATIONS | 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. || 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. || 02H: After cooking or removal from hot holding; TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours; and from 70 °F to 41 °F or less within 4 additional hours. || 06D: Food contact surface not properly washed; rinsed and sanitized after each use and following any activity when contamination may have occurred. |
This inspection was conducted on July 29, 2025.
Chicago Department of Public Health
The following violations were found: 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. | 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. | 02H: After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours. | 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred..
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.
