7 Restaurants Closed for Health Violations

Department of Health inspections from May 6 to May 7 found 7 businesses with critical violations in cleanliness and sanitation. The businesses below were ordered closed, but may reopen once violations have been corrected.

Learn more about the inspection process from nyc.gov and search the Department of Health inspection database for full details on any establishment that serves food.

El Ranchito Poblano Restaurant in Brooklyn

1306 FLATBUSH AVE

Violations

• Hot food item not held at or above 140° F.
• Live roaches present in facility's food and/or non-food areas.
• Evidence of mice or live mice present in facility's food and/or non-food areas.
• Food not cooled by an approved method whereby the internal product temperature is reduced from 140° F to 70° F or less within 2 hours, and from 70° F to 41° F or less within 4 additional hours.

Mia's Kitchen in Manhattan

85 PITT ST

Violations

• Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure to enable cleanliness of employees not provided at facility. Soap and an acceptable hand-drying device not provided.
• Food Protection Certificate not held by supervisor of food operations.
• Hot food item not held at or above 140° F.
• Food contact surface improperly constructed or located. Unacceptable material used.
• Cold food item held above 41° F (smoked fish and reduced oxygen packaged foods above 38 °F) except during necessary preparation.

Jia Xiang Wei in Queens

13335 ROOSEVELT AVE

Violations

• Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
• Evidence of mice or live mice present in facility's food and/or non-food areas.
• Live roaches present in facility's food and/or non-food areas.

Rowe's Restaurant in Brooklyn

4122 AVENUE D

Violations

• Food contact surface improperly constructed or located. Unacceptable material used.
• Hot food item not held at or above 140° F.
• Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
• Evidence of mice or live mice present in facility's food and/or non-food areas.
• Food not protected from potential source of contamination during storage, preparation, transportation, display or service.

Los Amigos Mexican Restaurant in Queens

2273 31 STREET

Violations

• Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
• Food Protection Certificate not held by supervisor of food operations.
• Food not cooled by an approved method whereby the internal product temperature is reduced from 140° F to 70° F or less within 2 hours, and from 70° F to 41° F or less within 4 additional hours.
• Insufficient or no refrigerated or hot holding equipment to keep potentially hazardous foods at required temperatures.
• Cold food item held above 41° F (smoked fish and reduced oxygen packaged foods above 38 °F) except during necessary preparation.
• Tobacco use, eating, or drinking from open container in food preparation, food storage or dishwashing area observed.

Full Moon Pizza in The Bronx

600 EAST 187 STREET

Violations

• Live roaches present in facility's food and/or non-food areas.
• Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
• Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
• Evidence of mice or live mice present in facility's food and/or non-food areas.

Ecowas Kitchen (Amala Junction) in Brooklyn

1039 BELMONT AVE

Violations

• Insufficient or no refrigerated or hot holding equipment to keep potentially hazardous foods at required temperatures.
• Live roaches present in facility's food and/or non-food areas.
• Evidence of mice or live mice present in facility's food and/or non-food areas.
• Food not cooled by an approved method whereby the internal product temperature is reduced from 140° F to 70° F or less within 2 hours, and from 70° F to 41° F or less within 4 additional hours.
• Cold food item held above 41° F (smoked fish and reduced oxygen packaged foods above 38 °F) except during necessary preparation.