New York City, NY - Multiple violations were discovered at El Jobo Restaurant during a health inspection on 08/07/2025.
El Jobo Restaurant is positioned at 54 East 181 Street in the Fordham area, drawing neighborhood patrons and tourists.
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The inspection report documents: "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." Health officials note that these violations need attention to maintain proper compliance.
Among the findings were infractions involving temperature control, a key component of food safety protocols.
Temperature control violations pose immediate risks to public health and food safety According to HACCP Temperature Monitoring, 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 examination revealed violations related to pest control, which need to be addressed for proper compliance.
Food safety professionals regularly stress the essential nature of adequate pest control procedures. As outlined in FDA Pest Control Guidelines, The FDA Food Code mandates that food storage areas remain free from pest contamination at all times. These federal guidelines guarantee that restaurants adhere to strict health requirements.
Inspectors documented deficiencies involving sanitation, an essential component of restaurant operations.
Food safety professionals regularly stress the essential nature of adequate sanitation procedures. As outlined in Food Safety Modernization Act, Federal regulators use FDA sanitation guidelines as the benchmark for evaluating food service establishment compliance. These federal guidelines guarantee that restaurants adhere to strict health requirements.
The implications extend to broader community food safety standards. Health department data shows that correction of violations helps maintain community health standards.
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.
📋 Complete Inspection Data
| BIN | 2013952 |
| DBA | EL JOBO RESTAURANT |
| ACTION | Establishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed. |
| Council District | 14 |
| INSPECTION TYPE | Cycle Inspection / Re-inspection |
| Census Tract | 024100 |
| PHONE | 7183677266 |
| RECORD DATE | 08/15/2025 |
| CUISINE DESCRIPTION | Latin American |
| Latitude | 40.855264457348 |
| NTA | BX41 |
| BORO | Bronx |
| ZIPCODE | 10453 |
| STREET | EAST 181 STREET |
| Longitude | -73.904562732154 |
| SCORE | 91 |
| BUILDING | 54 |
| Community Board | 205 |
| CAMIS | 41091113 |
| BBL | 2031780031 |
| INSPECTION DATE | 07/17/2025 |
| VIOLATION CODES | 09C; 04M; 10F; 08A; 02G; 03A; 04H; 06D; 05F; 04K |
| ALL VIOLATIONS | 09C: Design; construction; materials used or maintenance of food contact surface improper. Surface not easily cleanable; sanitized and maintained. || 04M: Live roaches in facility's food or non-food area. || 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. || 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. || 03A: Food; prohibited; from unapproved or unknown source; home canned or home prepared. Animal slaughtered; butchered or dressed (eviscerated; skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site. || 04H: Raw; cooked or prepared food is adulterated; contaminated; cross-contaminated; or not discarded in accordance with HACCP plan. || 06D: Food contact surface not properly washed; rinsed and sanitized after each use and following any activity when contamination may have occurred. || 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 || 04K: Evidence of rats or live rats in establishment's food or non-food areas. |
Frequently Asked Questions
When was this inspection conducted?
This inspection was conducted on August 7, 2025.
Who conducted this inspection?
Chicago Department of Public Health
What violations were found during this inspection?
The following violations were found: 09C: Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained. | 04M: Live roaches in facility's food or non-food area. | 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. | 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. | 03A: Food, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site. | 04H: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. | 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. | 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 | 04K: Evidence of rats or live rats in establishment's food or non-food areas..
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.