What is Empanadas EL Gustazo Restaurante's health inspection score?

Empanadas EL Gustazo Restaurante has a SafeDine safety score of 69 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Empanadas EL Gustazo Restaurante last inspected?

Empanadas EL Gustazo Restaurante was last inspected on October 14, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Empanadas EL Gustazo Restaurante have?

Empanadas EL Gustazo Restaurante has 16 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Empanadas EL Gustazo Restaurante safe to eat at?

Empanadas EL Gustazo Restaurante has a safety score of 69/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Empanadas EL Gustazo Restaurante serve?

Empanadas EL Gustazo Restaurante serves Latin American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Empanadas EL Gustazo Restaurante

Name: Empanadas EL Gustazo Restaurante
Address: 42-19 COLLEGE POINT BOULEVARD, Queens, 11355
Rating: 69

42-19 COLLEGE POINT BOULEVARD, Queens

Last inspected 7mo ago

▲Improving

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0Fair

Latin American•Queens

Ranked #976 of 1000 in QueensBetter than 62% of latin american restaurants

Improving

3 inspections

Last: Oct 14, 2025

medium confidence

Directions Order

Inspections

Clean Rate

5.3

Avg Violations

8 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Pest issuesHigh Priority

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-49

Final Score

Impact Breakdown

High Priority

-7 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+45 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 51/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (69/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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42-19 COLLEGE POINT BOULEVARD, Queens, NY 11355

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Violation Timeline

Jul 2025

1 inspections

6 high priority

2 intermediate

Jul

Oct 2025

2 inspections

5 high priority

3 intermediate

Inspection History

3 records on file

2 Cycle Inspection / Re-inspection1 Cycle Inspection / Initial Inspection

Oct 25

Cycle Inspection / Re-inspection InspectionLatestViolations were cited in the following area(s).

1 High1 Med

2 total

85/100inspection score

−15 pts

High Priority (1)

−10 pts

03AFood, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site.−10

Intermediate (1)

−5 pts

10FNon-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.−5

Base deductions−15 pts

Oct 25

Cycle Inspection / Initial Inspection InspectionViolations were cited in the following area(s).

4 High2 Med

6 total4 risk factors

30/100inspection score

−50 pts

High Priority (4)

−40 pts

04LEvidence of mice or live mice in establishment's food or non-food areas.Risk Factor−10
06FWiping cloths not stored clean and dry, or in a sanitizing solution, between uses.Risk Factor−10
04NFilth 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.Risk Factor−10
04EToxic chemical or pesticide improperly stored or used such that food contamination may occur.Risk Factor−10

Intermediate (2)

−10 pts

08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5
10BAnti-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.−5

Base deductions−50 pts

Risk factor bonus (4× +5)−20 pts

Jul 25

Cycle Inspection / Re-inspection InspectionViolations were cited in the following area(s).

6 High2 Med

8 total5 risk factors

5/100inspection score

−70 pts

High Priority (6)

−60 pts

05FInsufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures−10
02HAfter 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.Risk Factor−10
04MLive roaches in facility's food or non-food area.Risk Factor−10
06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.Risk Factor−10
02GCold 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.Risk Factor−10
06CFood, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.Risk Factor−10

Intermediate (2)

−10 pts

10FNon-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.−5
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5

Base deductions−70 pts

Risk factor bonus (5× +5)−25 pts

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Community Safety Reports

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Data source: NYC DOHMH · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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