New York City, NY - Health department officials identified compliance problems at El Gusto De Mi Pueblo during an inspection on 07/31/2025.
Located in the heart of Bensonhurst, El Gusto De Mi Pueblo operates from a prominent location at 6822 New Utrecht Avenue Brooklyn Ny, making it easily accessible to area customers.
The inspection report notes: "06. Contract with a pest management professional not in place." Food safety guidelines indicate that such conditions should be addressed promptly.
The examination revealed violations related to temperature control, which need to be addressed for proper compliance.
Temperature control violations pose immediate risks to public health and food safety Research conducted by federal health agencies demonstrates that The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens. The HACCP Temperature Monitoring provides comprehensive guidance for preventing such violations.
Health department officials noted violations related to hand washing, which require attention for public health compliance.
Industry experts consistently emphasize the critical importance of proper hand washing protocols. The CDC Hand Hygiene Guidelines clearly states that The CDC emphasizes that inadequate hand washing contributes to approximately 89% of foodborne illness outbreaks.
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 Food Code Standards, 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.
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 Research conducted by federal health agencies demonstrates that Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments. The Food Safety Modernization Act provides comprehensive guidance for preventing such violations.
These types of violations require attention to maintain compliance standards for the establishment and its customers. Health officials note that addressing such conditions helps maintain public confidence in food service establishments.
Under current regulations, El Gusto De Mi Pueblo faces additional penalties if violations are not promptly corrected. The health department maintains detailed records of all inspection results for public transparency.
These findings underscore the essential nature of comprehensive health compliance in restaurant operations. Community members should feel empowered to examine health department findings when choosing restaurants.
| GRADE | N |
| STREET | NEW UTRECHT AVENUE |
| ZIPCODE | 11219 |
| BORO | Brooklyn |
| Longitude | -73.998461871179 |
| INSPECTION DATE | 07/31/2025 |
| RECORD DATE | 08/15/2025 |
| PHONE | 3477016881 |
| CAMIS | 50163420 |
| ACTION | Violations were cited in the following area(s). |
| SCORE | 118 |
| Census Tract | 019000 |
| BUILDING | 6822 |
| CUISINE DESCRIPTION | Other |
| BBL | 3055730021 |
| BIN | 3134835 |
| Community Board | 311 |
| Latitude | 40.621022193535 |
| NTA | BK28 |
| INSPECTION TYPE | Pre-permit (Operational) / Initial Inspection |
| DBA | EL GUSTO DE MI PUEBLO |
| Council District | 43 |
| VIOLATION CODES | 04J; 04N; 06D; 04K; 02G; 10C; 06C; 10B; 05D; 09B; 08A; 02H; 28-06; 06E; 10G; 06A |
| ALL VIOLATIONS | 04J: Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking; cooling; reheating; and holding. || 04N: Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies; blow flies; bottle flies; flesh flies; drain flies; Phorid flies and fruit flies. || 06D: Food contact surface not properly washed; rinsed and sanitized after each use and following any activity when contamination may have occurred. || 04K: Evidence of rats or live rats in establishment's food or non-food areas. || 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. || 10C: Lighting inadequate; permanent lighting not provided in food preparation areas; ware washing areas; and storage rooms. Shatterproof bulb or shield to prevent broken glass from falling into food or onto surfaces; not installed. || 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. || 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. || 05D: No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation; food service or ware washing area. Hand washing facility not accessible; obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device. || 09B: Thawing procedure improper. || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 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. || 28-06: Contract with a pest management professional not in place. Record of extermination activities not kept on premises. || 06E: Sanitized equipment or utensil; including in-use food dispensing utensil; improperly used or stored. || 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware; including dishes; utensils; and equipment deficient. || 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. |
This inspection was conducted on July 31, 2025.
Chicago Department of Public Health
The following violations were found: 04J: Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding. | 04N: Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies. | 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. | 04K: Evidence of rats or live rats in establishment's food or non-food areas. | 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. | 10C: Lighting inadequate; permanent lighting not provided in food preparation areas, ware washing areas, and storage rooms. Shatterproof bulb or shield to prevent broken glass from falling into food or onto surfaces, not installed. | 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. | 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. | 05D: No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device. | 09B: Thawing procedure improper. | 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 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. | 28-06: Contract with a pest management professional not in place. Record of extermination activities not kept on premises. | 06E: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. | 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. | 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..
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.
