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Gustitos Latino Restaurant: health inspection history
2132 Cruger Avenue, New York City, NY 10462
An inspection is a dated snapshot of what an inspector observed on one day. It is not a guarantee of current conditions. Labels and scores below are the NYC Health Department's own terms; see
how to read them.
- Address
- 2132 Cruger Avenue, New York City, NY 10462
- Borough
- Bronx
- Cuisine (as listed)
- Spanish
- Most recent grade
- Grade B issued Sep 8, 2025 (later inspections in the data have not produced a new grade yet)
- Latest inspection
- Sep 14, 2026 (Cycle Inspection / Initial Inspection)
- Records shown
- 4 inspections, Oct 30, 2024 to Sep 14, 2026
Across these 4 inspection records, the health department cited 21 violations, of which 16 were flagged critical. The score behind its most recent letter grade was 21 points. Among 147 graded restaurants in ZIP 10462, the median score behind the latest grade is 11 points. In New York City, lower scores are better.
Inspection history
Sep 14, 2026 Cycle Inspection / Initial Inspection
Score: 37Violations were cited in the following area(s).
- 02HCritical After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal 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.
- 02GCritical 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.
- 04ACritical Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
- 06ECritical Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
- 10FNot critical 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.
- 10DNot critical Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes.
Sep 8, 2025 Cycle Inspection / Re-inspection
Score: 21Grade: Grade BViolations were cited in the following area(s).
- 04HCritical Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
- 06ECritical Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
- 02BCritical Hot TCS food item not held at or above 140 °F.
Jul 30, 2025 Cycle Inspection / Initial Inspection
Score: 70Violations were cited in the following area(s).
- 04ACritical Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
- 05HCritical No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
- 09ENot critical Wash hands sign not posted near or above hand washing sink.
- 04HCritical Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
- 05FCritical Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures
- 06ACritical 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.
- 02GCritical 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.
- 06ECritical Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
- 02BCritical Hot TCS food item not held at or above 140 °F.
Oct 30, 2024 Cycle Inspection / Initial Inspection
Score: 13Grade: Grade AViolations were cited in the following area(s).
- 02HCritical After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal 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.
- 10HNot critical Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.
- 10FNot critical 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.
Nearby
See all inspected establishments in ZIP 10462 or the New York City overview.
Source: New York City Department of Health and Mental Hygiene (DOHMH), “DOHMH New York City Restaurant Inspection Results” dataset on the official open data portal. Source data as of Nov 4, 2026; imported by FoodCheck USA on Nov 5, 2026. Report a problem with this record.