What is Gutierrez Bakery's health inspection score?

Gutierrez Bakery has a SafeDine safety score of 48 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Gutierrez Bakery last inspected?

Gutierrez Bakery was last inspected on March 23, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Gutierrez Bakery have?

Gutierrez Bakery has 26 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Gutierrez Bakery safe to eat at?

Gutierrez Bakery has a safety score of 48/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Gutierrez Bakery serve?

Gutierrez Bakery serves Latin American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Gutierrez Bakery

Name: Gutierrez Bakery
Address: 157 PORT RICHMOND AVENUE, Staten Island, 10302
Rating: 48

157 PORT RICHMOND AVENUE, Staten Island

Last Inspected: 3/23/2026

▲Improving

Own or manage this restaurant?

Claim it to unlock analytics →

0Poor

Latin American•Staten Island

Ranked #596 of 705 in Staten IslandBetter than 32% of latin american restaurants

Improving

4 inspections

Last: Mar 23, 2026

high confidence

Directions Order

Inspections

25%

Clean Rate

6.5

Avg Violations

1 month 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

Pest issuesHigh Priority

Evidence of pests found during inspection

12x

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-52

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+57 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% 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

157 PORT RICHMOND AVENUE, Staten Island, NY 10302

Open in Maps

View Menu Order Online

Violation Timeline

Jan 2026

1 inspections

5 high priority

3 intermediate

Jan

Mar 2026

3 inspections

16 high priority

2 intermediate

Inspection History

4 records on file

2 Pre-permit (Operational) / Reopening Inspection1 Pre-permit (Operational) / Re-inspection1 Pre-permit (Operational) / Initial Inspection

Mar 26

Pre-permit (Operational) / Reopening Inspection InspectionLatestCleanEstablishment re-opened by DOHMH.

No violations

100/100inspection score

Mar 26

Pre-permit (Operational) / Reopening Inspection InspectionEstablishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed.

4 High1 Med

5 total3 risk factors

40/100inspection score

−45 pts

High Priority (4)

−40 pts

05HNo approved written standard operating procedure for avoiding contamination by refillable returnable containers.−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
04LEvidence of mice or live mice in establishment's food or non-food areas.Risk Factor−10

Intermediate (1)

−5 pts

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

Base deductions−45 pts

Risk factor bonus (3× +5)−15 pts

Mar 26

Pre-permit (Operational) / Re-inspection InspectionEstablishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed.

12 High1 Med

13 total10 risk factors

0/100inspection score

−125 pts

High Priority (12)

−120 pts

02BHot TCS food item not held at or above 140 °F.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
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
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
04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.Risk Factor−10
06BTobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.Risk Factor−10
04JProperly 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.Risk Factor−10
05HNo approved written standard operating procedure for avoiding contamination by refillable returnable containers.−10
04LEvidence of mice or live mice in establishment's food or non-food areas.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
06FWiping cloths not stored clean and dry, or in a sanitizing solution, between uses.Risk Factor−10
04MLive roaches in facility's food or non-food area.Risk Factor−10

Intermediate (1)

−5 pts

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

Base deductions−125 pts

Risk factor bonus (10× +5)−50 pts

Jan 26

Pre-permit (Operational) / Initial Inspection InspectionViolations were cited in the following area(s).

5 High3 Med

8 total4 risk factors

15/100inspection score

−65 pts

High Priority (5)

−50 pts

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
04JProperly 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.Risk Factor−10
05HNo approved written standard operating procedure for avoiding contamination by refillable returnable containers.−10
04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.Risk Factor−10
04LEvidence of mice or live mice in establishment's food or non-food areas.Risk Factor−10

Intermediate (3)

−15 pts

10GDishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.−5
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5
09DFood service operation occurring in room or area used as living or sleeping quarters.−5

Base deductions−65 pts

Risk factor bonus (4× +5)−20 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Staten Island Latin American Restaurants Best in Staten Island All New York Restaurants