New York City, NY - Food safety inspectors found regulatory violations at Gustitos Latino Restaurant during an inspection on 07/30/2025.
The establishment operates from 2132 Cruger Avenue Bronx Ny in Parkchester, a busy area of New York City known for its dining scene.
Health department documentation states: "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 fing." Such infractions require correction to meet regulatory standards.
Among the findings were infractions involving temperature control, a key component of food safety protocols.
Professional food safety experts consider temperature monitoring essential for preventing foodborne illness According to USDA Safe Temperature Standards, Temperature abuse remains the leading cause of foodborne illness outbreaks in restaurant settings. This regulatory framework ensures that food service establishments meet rigorous safety standards.
Among the findings were infractions involving hand washing, a key component of food safety protocols.
Industry experts consistently emphasize the critical importance of proper hand washing protocols. The Chicago Health Department Requirements clearly states that Proper hand hygiene represents the single most effective method for preventing cross-contamination in food service.
Health department officials noted violations related to pest control, which require attention for public health compliance.
Health experts emphasize that pest activity can rapidly contaminate food preparation surfaces and stored ingredients According to FDA Pest Control Guidelines, Effective pest control is considered a critical control point in preventing foodborne illness outbreaks. This regulatory framework ensures that food service establishments meet rigorous safety standards.
Inspectors documented deficiencies involving sanitation, an essential component of restaurant operations.
Food safety experts emphasize that consistent sanitation practices prevent the accumulation of harmful bacteria According to Food Safety Modernization Act, Federal regulators use FDA sanitation guidelines as the benchmark for evaluating food service establishment compliance. This regulatory framework ensures that food service establishments meet rigorous safety standards.
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 Gustitos Latino Restaurant promptly correct these infractions before continuing food service. Re-examination will be conducted to ensure corrections.
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.
| PHONE | 9293820428 |
| SCORE | 70 |
| INSPECTION DATE | 07/30/2025 |
| RECORD DATE | 08/15/2025 |
| Community Board | 211 |
| ACTION | Violations were cited in the following area(s). |
| NTA | BX49 |
| BORO | Bronx |
| STREET | CRUGER AVENUE |
| ZIPCODE | 10462 |
| BUILDING | 2132 |
| DBA | GUSTITOS LATINO RESTAURANT |
| BIN | 2048796 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| CAMIS | 50135473 |
| Latitude | 40.854170045234 |
| Council District | 13 |
| BBL | 2042880035 |
| CUISINE DESCRIPTION | Spanish |
| Census Tract | 022404 |
| Longitude | -73.866691485324 |
| VIOLATION CODES | 06A; 05F; 02G; 02B; 09E; 05H; 04A; 04H; 06E |
| ALL VIOLATIONS | 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. || 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 || 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. || 09E: Wash hands sign not posted near or above hand washing sink. || 05H: No approved written standard operating procedure for avoiding contamination by refillable returnable containers. || 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. || 04H: Raw; cooked or prepared food is adulterated; contaminated; cross-contaminated; or not discarded in accordance with HACCP plan. || 06E: Sanitized equipment or utensil; including in-use food dispensing utensil; improperly used or stored. |
This inspection was conducted on July 30, 2025.
Chicago Department of Public Health
The following violations were found: 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. | 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 | 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. | 09E: Wash hands sign not posted near or above hand washing sink. | 05H: No approved written standard operating procedure for avoiding contamination by refillable returnable containers. | 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. | 04H: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. | 06E: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored..
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.
