What is Gustitos Latino Restaurant's health inspection score?

Gustitos Latino Restaurant has a SafeDine safety score of 14 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Gustitos Latino Restaurant last inspected?

Gustitos Latino Restaurant was last inspected on September 8, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Gustitos Latino Restaurant have?

Gustitos Latino Restaurant has 12 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Gustitos Latino Restaurant safe to eat at?

Gustitos Latino Restaurant has a safety score of 14/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Gustitos Latino Restaurant serve?

Gustitos Latino Restaurant serves Spanish cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Gustitos Latino Restaurant

Name: Gustitos Latino Restaurant
Address: 2132 CRUGER AVENUE, Bronx, 10462
Rating: 14

2132 CRUGER AVENUE, Bronx

Last inspected 8mo ago

▲Improving

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0Poor

Spanish•Bronx

Ranked #989 of 1000 in BronxBetter than 47% of spanish restaurants

Improving

2 inspections

Last: Sep 8, 2025

medium confidence

Directions Order

Inspections

Clean Rate

Avg Violations

9 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issuesHigh Priority

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-86

Final Score

Impact Breakdown

High Priority

-8 pts

Direct health hazards • 10 pts each

Intermediate

-2 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

+43 pts

Latest

100% weight

2nd

60% weight

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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2132 CRUGER AVENUE, Bronx, NY 10462

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Inspection History

2 records on file

1 Cycle Inspection / Re-inspection1 Cycle Inspection / Initial Inspection

Sep 25

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

3 High

3 total3 risk factors

55/100inspection score

−30 pts

High Priority (3)

−30 pts

06ESanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.Risk Factor−10
02BHot TCS food item not held at or above 140 °F.Risk Factor−10
04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.Risk Factor−10

Base deductions−30 pts

Risk factor bonus (3× +5)−15 pts

Jul 25

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

8 High1 Med

9 total6 risk factors

0/100inspection score

−85 pts

High Priority (8)

−80 pts

02BHot TCS food item not held at or above 140 °F.Risk Factor−10
06ESanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.Risk Factor−10
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
04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.Risk Factor−10
04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.Risk Factor−10
06APersonal 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.Risk Factor−10
05HNo approved written standard operating procedure for avoiding contamination by refillable returnable containers.−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

Intermediate (1)

−5 pts

09EWash hands sign not posted near or above hand washing sink.−5

Base deductions−85 pts

Risk factor bonus (6× +5)−30 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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