OUR NEIGHBOURHOOD SPANISH RESTAURANT

Latest: GRADE A Oct 23, 2024

๐Ÿฝ๏ธ Cuisine: Spanish

๐Ÿ“ Neighborhood: Brownsville

Address
444 MOTHER GASTON BOULEVARD
Brooklyn, NY 11212
Cuisine Type
Spanish
๐Ÿ“ž 7189279302
Inspection History
6 inspections
Grade A: 1 , Grade B: 2
Permit
CAMIS #50033235
Last inspected: Oct 23, 2024

Inspection History (6 most recent)

GRADE A Oct 23, 2024 - Cycle Inspection / Re-inspection
Score: 13 points
Hot TCS food item not held at or above 140 ยฐF. 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 li...
Aug 15, 2024 - Cycle Inspection / Initial Inspection
Score: 52 points
Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishmentโ€™s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flie...
GRADE B Mar 4, 2024 - Cycle Inspection / Re-inspection
Score: 16 points
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. Thawing procedure improper. Hot...
Apr 24, 2023 - Administrative Miscellaneous / Initial Inspection
Current letter grade or Grade Pending card not posted Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. Design, construction, materials used or maintenance of food contact surface improper. Surface ...
GRADE B Nov 30, 2022 - Cycle Inspection / Re-inspection
Score: 14 points
Hot TCS food item not held at or above 140 ยฐF. Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service. Design, construction, materials used or maintenance...
May 12, 2022 - Cycle Inspection / Initial Inspection
Score: 0 points
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. Hot food item not h...