New York City, NY - A scheduled inspection at La Perla Del Ulua Restaurant on 07/30/2025 documented several health code infractions.
Located in the heart of Williamsburg, La Perla Del Ulua Restaurant operates from a prominent location at 354 Melrose Street Brooklyn Ny, making it easily accessible to area customers.
The inspection report notes: "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." Food safety guidelines indicate that such conditions should be addressed promptly.
Health department officials noted violations related to temperature control, which require attention for public health compliance.
Temperature control violations pose immediate risks to public health and food safety According to HACCP Temperature Monitoring, Maintaining proper food temperatures is the most effective method for preventing bacterial growth and foodborne illness. This regulatory framework ensures that food service establishments meet rigorous safety standards.
The inspection identified violations related to hand washing, an important area of food safety.
Hand washing violations directly impact food safety and customer health protection Research conducted by federal health agencies demonstrates that Federal guidelines require food service workers to wash hands for a minimum of 20 seconds using soap and warm water. The FDA Hand Washing Standards provides comprehensive guidance for preventing such violations.
Inspectors documented deficiencies involving pest control, an essential component of restaurant operations.
Food safety professionals regularly stress the essential nature of adequate pest control procedures. As outlined in FDA Food Code Standards, Effective pest control is considered a critical control point in preventing foodborne illness outbreaks. These federal guidelines guarantee that restaurants adhere to strict health requirements.
The examination revealed violations related to sanitation, which need to be addressed for proper compliance.
Food safety professionals regularly stress the essential nature of adequate sanitation procedures. As outlined in Food Safety Modernization Act, The FDA Food Code establishes comprehensive sanitation requirements that form the foundation of safe food service operations. 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.
Local regulatory authorities have ordered that La Perla Del Ulua Restaurant swiftly remediate the documented deficiencies before reopening to customers. Additional review is planned to confirm remediation.
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.
| CAMIS | 50129909 |
| Council District | 34 |
| INSPECTION TYPE | Cycle Inspection / Re-inspection |
| BORO | Brooklyn |
| Latitude | 40.70368330811 |
| NTA | BK77 |
| STREET | MELROSE STREET |
| INSPECTION DATE | 07/30/2025 |
| RECORD DATE | 08/15/2025 |
| ACTION | Violations were cited in the following area(s). |
| BIN | 3426098 |
| Longitude | -73.928025504583 |
| SCORE | 47 |
| Community Board | 304 |
| PHONE | 9292999900 |
| BUILDING | 354 |
| ZIPCODE | 11237 |
| Census Tract | 042700 |
| GRADE | Z |
| CUISINE DESCRIPTION | Spanish |
| GRADE DATE | 07/30/2025 |
| BBL | 3031650027 |
| DBA | LA PERLA DEL ULUA RESTAURANT |
| VIOLATION CODES | 10F; 02B; 08C; 02G; 04C; 06C; 10E; 10D; 10B; 06E |
| ALL VIOLATIONS | 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. || 02B: Hot TCS food item not held at or above 140 °F. || 08C: Pesticide not properly labeled or used by unlicensed individual. Pesticide; other toxic chemical improperly used/stored. Unprotected; unlocked bait station used. || 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. || 04C: Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment. || 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. || 10E: Accurate thermometer not provided or properly located in refrigerated; cold storage or hot holding equipment || 10D: Mechanical or natural ventilation not provided; inadequate; improperly installed; in disrepair or fails to prevent and control excessive build-up of grease; heat; steam condensation; vapors; odors; smoke or fumes. || 10B: Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of. || 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: 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. | 02B: Hot TCS food item not held at or above 140 °F. | 08C: Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used. | 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. | 04C: Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment. | 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. | 10E: Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment | 10D: Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes. | 10B: Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of. | 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.
