New York City, NY - An inspection on 08/04/2025 at Cancun Bar & Restaurant Mexican Grill uncovered significant health code violations.
Located in the heart of Bay Ridge, Cancun Bar & Restaurant Mexican Grill operates from a prominent location at 7204 3 Avenue Brooklyn Ny, making it easily accessible to area customers.
Health department documentation states: "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 o." Such infractions require correction to meet regulatory standards.
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 USDA Safe Temperature Standards, 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 found infractions involving pest control, a fundamental aspect of food service operations.
Pest control violations represent some of the most significant infractions in food service inspections According to FDA Pest Control Guidelines, Federal food safety regulations require all food service establishments to maintain comprehensive pest exclusion programs. This regulatory framework ensures that food service establishments meet rigorous safety standards.
Health department officials noted violations related to sanitation, which require attention for public health compliance.
Sanitation violations encompass a broad spectrum of cleanliness and maintenance issues that affect food safety Data compiled by food safety institutions reveals that The FDA Food Code establishes comprehensive sanitation requirements that form the foundation of safe food service operations. Per Food Safety Modernization Act, such standards maintain that dining facilities comply with comprehensive protection measures.
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.
Health department officials will conduct a comprehensive re-inspection to ensure that all violations have been properly addressed. The establishment must demonstrate full compliance before the matter can be considered resolved.
The broader restaurant industry can learn valuable lessons from such cases, emphasizing the need for continuous vigilance to food safety standards. Consumer awareness remains a crucial component in maintaining community food safety.
| BUILDING | 7204 |
| BORO | Brooklyn |
| SCORE | 25 |
| PHONE | 7187482042 |
| CUISINE DESCRIPTION | Mexican |
| RECORD DATE | 08/15/2025 |
| BBL | 3059070039 |
| NTA | BK31 |
| Longitude | -74.027010532156 |
| ACTION | Violations were cited in the following area(s). |
| INSPECTION DATE | 08/04/2025 |
| BIN | 3147301 |
| ZIPCODE | 11209 |
| Census Tract | 006600 |
| CAMIS | 50092198 |
| Community Board | 310 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| DBA | CANCUN BAR & RESTAURANT MEXICAN GRILL |
| Latitude | 40.633389758154 |
| STREET | 3 AVENUE |
| Council District | 43 |
| VIOLATION CODES | 10B; 02G; 10G; 10F; 06F |
| ALL VIOLATIONS | 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. || 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. || 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware; including dishes; utensils; and equipment deficient. || 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. || 06F: Wiping cloths not stored clean and dry; or in a sanitizing solution; between uses. |
This inspection was conducted on August 4, 2025.
Chicago Department of Public Health
The following violations were found: 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. | 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. | 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. | 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. | 06F: Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses..
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.
