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SANTO DOMINGO RESTAURANT: Inspections and Violations: 8 results

Stay Informed: NY Track Restaurant Inspections and Violations with Up-to-Date Data

Stay Informed: NY Track Restaurant Inspections and Violations with Up-to-Date Data

SANTO DOMINGO RESTAURANT: Inspections and Violations

11208, Brooklyn, NEW LOTS AVENUE, 862

Latin American

SANTO DOMINGO RESTAURANT → 17.07.2024

Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.

SANTO DOMINGO RESTAURANT → 17.07.2024

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 liquid waste improperly disposed of.

SANTO DOMINGO RESTAURANT → 17.07.2024

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.

SANTO DOMINGO RESTAURANT → 17.07.2024

Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.

SANTO DOMINGO RESTAURANT → 17.07.2024

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.

SANTO DOMINGO RESTAURANT → 17.07.2024

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

SANTO DOMINGO RESTAURANT → 12.04.2023

Hot TCS food item not held at or above 140 °F.

SANTO DOMINGO RESTAURANT → 12.04.2023

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.