New York City, NY - Health department officials identified compliance problems at Flor De Mayo during an inspection on 07/30/2025.
Situated at 4160 Broadway Manhattan Ny in Inwood, the restaurant serves a diverse clientele in one of New York City's bustling districts.
The inspection details: "06e. Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. (critical: critical). 10f. Non-food contact surface or equipment made of unacceptable materia." These circumstances require correction according to industry standards.
The inspection found infractions involving temperature control, a fundamental aspect of food service operations.
Professional food safety experts consider temperature monitoring essential for preventing foodborne illness Research conducted by federal health agencies demonstrates that Maintaining proper food temperatures is the most effective method for preventing bacterial growth and foodborne illness. The USDA Safe Temperature Standards provides comprehensive guidance for preventing such violations.
The examination revealed violations related to pest control, which need to be addressed for proper compliance.
Health experts emphasize that pest activity can rapidly contaminate food preparation surfaces and stored ingredients Data compiled by food safety institutions reveals that Effective pest control is considered a critical control point in preventing foodborne illness outbreaks. Per HACCP Prevention Guidelines, such standards maintain that dining facilities comply with comprehensive protection measures.
Inspectors documented deficiencies involving sanitation, an essential component of restaurant operations.
Public health authorities continually highlight the fundamental significance of comprehensive sanitation practices. Studies from public health organizations show that Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments. The Food Safety Modernization Act offers detailed requirements for maintaining compliance.
The implications extend to broader community food safety standards. Health department data shows that correction of violations helps maintain community health standards.
City health officials have required that Flor De Mayo promptly correct these infractions before continuing food service. Re-examination will be conducted to ensure corrections.
Food service professionals should take note of important insights from these findings, highlighting the importance of ongoing compliance to health code requirements. Public education continues to be an essential element in ensuring public health protection.
| SCORE | 33 |
| ZIPCODE | 10033 |
| NTA | MN36 |
| Longitude | -73.938192735984 |
| BUILDING | 4160 |
| INSPECTION DATE | 07/30/2025 |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| CAMIS | 50123947 |
| Latitude | 40.847001113536 |
| ACTION | Violations were cited in the following area(s). |
| BIN | 1063558 |
| Community Board | 112 |
| BBL | 1021450011 |
| Council District | 10 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| STREET | BROADWAY |
| DBA | FLOR DE MAYO |
| PHONE | 7028828887 |
| CUISINE DESCRIPTION | Spanish |
| Census Tract | 026300 |
| VIOLATION CODES | 06E; 10F; 04H; 04A; 02G |
| ALL VIOLATIONS | 06E: Sanitized equipment or utensil; including in-use food dispensing utensil; improperly used or stored. || 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. || 04H: Raw; cooked or prepared food is adulterated; contaminated; cross-contaminated; or not discarded in accordance with HACCP plan. || 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. || 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 30, 2025.
Chicago Department of Public Health
The following violations were found: 06E: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. | 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. | 04H: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. | 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. | 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.
