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Regulatory Report
Food Safety Report: Gutierrez Bakery, Port Richmond Avenue, Staten Island, NY, USA.
1 day ago • business
10302 New York, United States
Date Closed: Mar 3, 2026Reason for Closure:
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Evidence of mice or live mice in establishment's food or non-food areas.
"Choking first aid" poster not posted. "Alcohol and Pregnancy" warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted.
Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.
Failure to post or conspicuously post healthy eating information
Live roaches in facility's food or non-food area.
Food, 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.
Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers.
Hot TCS food item not held at or above 140 °F.
No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures
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.
Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition.
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.
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
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.
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
Source: New York City Environmental Health Department.
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