New York City, NY - Food safety inspectors found regulatory violations at El Rey during an inspection on 08/13/2025.
The establishment operates from 14713 Hillside Avenue in Jamaica, a busy area of New York City known for its dining scene.
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The inspection details: "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." These circumstances require correction according to industry standards.
The examination revealed violations related to temperature control, which need to be addressed for proper compliance.
Industry experts consistently emphasize the critical importance of proper temperature control protocols. The USDA Safe Temperature Standards clearly states that Temperature abuse remains the leading cause of foodborne illness outbreaks in restaurant settings.
Inspectors documented deficiencies involving pest control, an essential component of restaurant operations.
Pest control violations represent some of the most significant infractions in food service inspections According to HACCP Prevention Guidelines, 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.
Health department officials noted violations related to sanitation, which require attention for public health compliance.
Industry experts consistently emphasize the critical importance of proper sanitation protocols. The FDA Sanitation Standards clearly states that Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments.
The inspection identified violations related to hand washing, an important area of food safety.
Industry experts consistently emphasize the critical importance of proper hand washing protocols. The FDA Hand Washing Standards clearly states that Proper hand hygiene represents the single most effective method for preventing cross-contamination in food service.
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.
Regular health inspections serve as critical safeguards for public health in New York City's dining landscape. Transparency in reporting inspection findings ensures that community members can make informed decisions about their dining options.
📋 Complete Inspection Data
| BORO | Queens |
| NTA | QN61 |
| BBL | 4097020055 |
| RECORD DATE | 08/15/2025 |
| CUISINE DESCRIPTION | Latin American |
| STREET | HILLSIDE AVENUE |
| ACTION | Violations were cited in the following area(s). |
| Council District | 24 |
| Census Tract | 023800 |
| ZIPCODE | 11435 |
| DBA | EL REY |
| SCORE | 41 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| Community Board | 408 |
| BUILDING | 14713 |
| CAMIS | 41388342 |
| Latitude | 40.705792925266 |
| PHONE | 7182060614 |
| Longitude | -73.809529742183 |
| INSPECTION DATE | 08/13/2025 |
| BIN | 4448761 |
| VIOLATION CODES | 10F; 06A; 04J; 02B; 02G; 05D |
| 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. || 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. || 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. || 02B: Hot TCS food item not held at or above 140 °F. || 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. || 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. |
Frequently Asked Questions
When was this inspection conducted?
This inspection was conducted on August 13, 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. | 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. | 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. | 02B: Hot TCS food item not held at or above 140 °F. | 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. | 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..
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.