New York City, NY - An inspection on 08/05/2025 at Xoco-Latte Bushwick uncovered significant health code violations.
The establishment operates from 513 Wilson Avenue Brooklyn Ny in Bushwick, a busy area of New York City known for its dining scene.
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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.
Among the findings were infractions involving pest control, a key component of food safety protocols.
Public health authorities continually highlight the fundamental significance of comprehensive pest control practices. Studies from public health organizations show that Effective pest control is considered a critical control point in preventing foodborne illness outbreaks. The HACCP Prevention Guidelines offers detailed requirements for maintaining compliance.
The examination revealed violations related to sanitation, which need to be addressed for proper compliance.
Food safety experts emphasize that consistent sanitation practices prevent the accumulation of harmful bacteria 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.
Under current regulations, Xoco-Latte Bushwick faces additional penalties if violations are not promptly corrected. The health department maintains detailed records of all inspection results for public transparency.
This inspection emphasizes the fundamental necessity of strict regulatory adherence in dining establishments. Area customers have the right to access compliance documentation when selecting food service establishments.
📋 Complete Inspection Data
| BIN | 3326237 |
| BORO | Brooklyn |
| BUILDING | 513 |
| NTA | BK77 |
| INSPECTION DATE | 08/05/2025 |
| RECORD DATE | 08/15/2025 |
| CUISINE DESCRIPTION | Coffee/Tea |
| CAMIS | 50143484 |
| PHONE | 3472339589 |
| ACTION | Violations were cited in the following area(s). |
| Council District | 37 |
| Community Board | 304 |
| Census Tract | 043700 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| BBL | 3033980007 |
| Longitude | -73.91081548136 |
| GRADE | A |
| GRADE DATE | 08/05/2025 |
| ZIPCODE | 11221 |
| Latitude | 40.692225508443 |
| SCORE | 10 |
| STREET | WILSON AVENUE |
| DBA | XOCO-LATTE BUSHWICK |
| VIOLATION CODES | 10F; 04H |
| 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. || 04H: Raw; cooked or prepared food is adulterated; contaminated; cross-contaminated; or not discarded in accordance with HACCP plan. |
Frequently Asked Questions
When was this inspection conducted?
This inspection was conducted on August 5, 2025.
Who conducted this inspection?
Chicago Department of Public Health
What violations were found during this inspection?
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. | 04H: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan..
Why are these violations concerning?
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.