New York City, NY - An inspection on 07/30/2025 at Stop & Go Deli uncovered significant health code violations.
The restaurant is located at 134 Westchester Sq Bronx Ny in New York City's Westchester Square district, serving local residents and visitors.
The inspection report notes: "04h. Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with haccp plan. (critical: critical). 10b. Anti-siphonage or back-flow prevention d." Food safety guidelines indicate that such conditions should be addressed promptly.
The inspection identified violations related to temperature control, an important area of food safety.
Temperature control violations pose immediate risks to public health and food safety Research conducted by federal health agencies demonstrates that Temperature abuse remains the leading cause of foodborne illness outbreaks in restaurant settings. The HACCP Temperature Monitoring provides comprehensive guidance for preventing such violations.
The inspection found infractions involving pest control, a fundamental aspect of food service operations.
Restaurant industry studies show that pest-related violations often correlate with other sanitation deficiencies Research conducted by federal health agencies demonstrates that Effective pest control is considered a critical control point in preventing foodborne illness outbreaks. The FDA Food Code Standards provides comprehensive guidance for preventing such violations.
The inspection found infractions involving sanitation, a fundamental aspect of food service operations.
Industry best practices require establishments to maintain rigorous cleaning schedules and equipment maintenance 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.
Such infractions require attention for the business to maintain compliance with community safety standards. Public health officials note that addressing these violations helps maintain trust in dining establishments.
Regulatory authorities have scheduled an extensive follow-up review to confirm that every infraction has been adequately corrected. Management are required to show complete correction before these violations will be deemed closed.
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.
| ACTION | Establishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed. |
| NTA | BX59 |
| BUILDING | 134 |
| Latitude | 40.840097589964 |
| ZIPCODE | 10461 |
| Longitude | -73.842671651104 |
| INSPECTION DATE | 07/30/2025 |
| RECORD DATE | 08/15/2025 |
| CAMIS | 50086524 |
| BBL | 2038570001 |
| BORO | Bronx |
| Census Tract | 009600 |
| DBA | STOP & GO DELI |
| PHONE | 7187920683 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| BIN | 2027291 |
| Council District | 13 |
| Community Board | 210 |
| SCORE | 86 |
| STREET | WESTCHESTER SQ |
| CUISINE DESCRIPTION | Sandwiches |
| VIOLATION CODES | 04H; 10B; 06C; 05F; 08C; 02G; 05C |
| ALL VIOLATIONS | 04H: Raw; cooked or prepared food is adulterated; contaminated; cross-contaminated; or not discarded in accordance with HACCP plan. || 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. || 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. || 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 || 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. || 05C: Food contact surface; refillable; reusable containers; or equipment improperly constructed; placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food. |
This inspection was conducted on July 30, 2025.
Chicago Department of Public Health
The following violations were found: 04H: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. | 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. | 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. | 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 | 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. | 05C: Food contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food..
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.
