Spanish · Brooklyn
El Ranchito Cafe
6012 New Utrecht Avenue, Brooklyn, NY 11219
(718) 369-5000
★★★★★ 4.5 (1 diner reviews)
· Google: ★ 2.9 (7)
Verified Public Record · NYC DOHMH Live OpenData Feed · Article 81
A
DOH SANITARY GRADE
0–13 Violation Points · Top Sanitary Standard
Venue & Culinary Highlights
4 Verified Photos
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NYC Health Department Official Inspection
CAMIS ID: #50152508
12
Violation Points
4
Critical Violations
8
Total Citations
2025-12-31
Last Inspection
Recorded Violations History
⚠ CRITICAL VIOLATION Code 02G 2025-12-31
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.
Code 10F 2025-12-31
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.
⚠ CRITICAL VIOLATION Code 04N 2025-11-15
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.
Code 28-06 2025-11-15
Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
Code 08A 2025-11-15
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Code 10F 2025-11-15
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.
⚠ CRITICAL VIOLATION Code 04A 2024-08-29
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
⚠ CRITICAL VIOLATION Code 04J 2024-08-29
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.
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