Spanish · 747 FLUSHING AVENUE, Brooklyn, 11206
Trust Score
pest history on record, scores declining, critical violations found
#108 of 129 spanish restaurants in Brooklyn
Pest history: Mice droppings found (Jan 2025) · Mouse droppings found (Nov 2024) · Roaches found (Nov 2024) · Flies found (Nov 2024) · Insects or pests present (Feb 2024)
6 food safety issues on latest inspection
Food safety issues (6)
Staff member missing required food safety training
Staff member missing required food safety training
Evidence of mice in kitchen or storage areas
Evidence of mice in kitchen or storage areas
Raw meat stored with ready-to-eat foods
Raw meat stored with ready-to-eat foods
Other issues (2)
Below average — cleaner than 16% of peers. Grade changed from A to B (13 → 22 pts)
A
Food safety (12)
Prepared food missing required date or ingredient labels
Prepared food missing required date or ingredient labels
Evidence of mice in food preparation areas
Evidence of mice in food preparation areas
Live cockroaches in food preparation areas
Live cockroaches in food preparation areas
Flies in food preparation areas
Flies in food preparation areas
Food not cooked to required internal temperature
Food not cooked to required internal temperature
Hot food below 140°F or cold food above 41°F
Hot food below 140°F or cold food above 41°F
Other (10)
Mar 24
B
Jan 25
Lower score = fewer violations = better
Food safety (4)
Staff member missing required food safety training
Staff member missing required food safety training
Hot food below 140°F or cold food above 41°F
Hot food below 140°F or cold food above 41°F
Food safety (8)
Staff member missing required food safety training
Staff member missing required food safety training
Prepared food missing required date or ingredient labels
Prepared food missing required date or ingredient labels
General evidence of pest activity on premises
General evidence of pest activity on premises
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.
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.
Other (2)