New York City, NY - Multiple violations were discovered at El Campo Carribbean Restaurant during a health inspection on 08/05/2025.
El Campo Carribbean Restaurant is positioned at 10817 Liberty Avenue Queens Ny in the Richmond Hill area, drawing neighborhood patrons and tourists.
According to inspection records: "04m. Live roaches in facility's food or non-food area. (critical: critical). 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." This type of violation requires correction to maintain food safety 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 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.
Inspectors documented deficiencies involving pest control, an essential component of restaurant operations.
Public health authorities continually highlight the fundamental significance of comprehensive pest control practices. Studies from public health organizations show that The FDA Food Code mandates that food storage areas remain free from pest contamination at all times. The FDA Food Code Standards offers detailed requirements for maintaining compliance.
The inspection identified violations related to sanitation, an important area of food safety.
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 FDA Sanitation Standards 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.
Local regulatory authorities have ordered that El Campo Carribbean Restaurant swiftly remediate the documented deficiencies before reopening to customers. Additional review is planned to confirm remediation.
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.
| NTA | QN55 |
| Community Board | 410 |
| GRADE | N |
| Census Tract | 009800 |
| PHONE | 6463877242 |
| BORO | Queens |
| Latitude | 40.68404134926 |
| BUILDING | 10817 |
| Longitude | -73.832920344234 |
| INSPECTION DATE | 08/05/2025 |
| BBL | 4095130028 |
| Council District | 28 |
| RECORD DATE | 08/15/2025 |
| BIN | 4201710 |
| CAMIS | 50169502 |
| ACTION | Violations were cited in the following area(s). |
| DBA | EL CAMPO CARRIBBEAN RESTAURANT |
| STREET | LIBERTY AVE |
| ZIPCODE | 11419 |
| INSPECTION TYPE | Pre-permit (Operational) / Initial Inspection |
| CUISINE DESCRIPTION | Caribbean |
| SCORE | 27 |
| VIOLATION CODES | 04M; 02G; 02B; 10F; 08A |
| ALL VIOLATIONS | 04M: Live roaches in facility's food or non-food area. || 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. || 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. || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. |
This inspection was conducted on August 5, 2025.
Chicago Department of Public Health
The following violations were found: 04M: Live roaches in facility's food or non-food area. | 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. | 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. | 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests..
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.
