Home › New York City › ZIP 11220 › El Castillo De Yaque

El Castillo De Yaque: health inspection history

4606 Fifth Avenue, New York City, NY 11220

An inspection is a dated snapshot of what an inspector observed on one day. It is not a guarantee of current conditions. Labels and scores below are the NYC Health Department's own terms; see how to read them.

Address: 4606 Fifth Avenue, New York City, NY 11220
Borough: Brooklyn
Cuisine (as listed): Latin American
Most recent grade: Grade A issued Sep 14, 2026
Latest inspection: Sep 14, 2026 (Cycle Inspection / Re-inspection)
Records shown: 5 inspections, Nov 2, 2023 to Sep 14, 2026

Across these 5 inspection records, the health department cited 20 violations, of which 14 were flagged critical. The score behind its most recent letter grade was 7 points. Among 335 graded restaurants in ZIP 11220, the median score behind the latest grade is 10 points. In New York City, lower scores are better.

Open the official record Official New York City lookup

Inspection history

Sep 14, 2026 Cycle Inspection / Re-inspection

Score: 7Grade: Grade AViolations were cited in the following area(s).

02BCritical Hot TCS food item not held at or above 140 °F.

Jun 3, 2026 Cycle Inspection / Initial Inspection

Score: 59Violations were cited in the following area(s).

06ECritical Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
02GCritical 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.
06DCritical Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
06CCritical 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.
10FNot critical Non-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.
02BCritical Hot TCS food item not held at or above 140 °F.
05DCritical No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
10HNot critical Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.
02HCritical After 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.

Jan 22, 2025 Cycle Inspection / Re-inspection

Score: 7Grade: Grade AViolations were cited in the following area(s).

02BCritical Hot TCS food item not held at or above 140 °F.

Oct 17, 2024 Cycle Inspection / Initial Inspection

Score: 31Violations were cited in the following area(s).

02GCritical 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.
06DCritical Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
10FNot critical Non-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.
06CCritical 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.
04LCritical Evidence of mice or live mice in establishment's food or non-food areas.
08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

Nov 2, 2023 Cycle Inspection / Initial Inspection

Score: 12Grade: Grade AViolations were cited in the following area(s).

10FNot critical Non-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.
08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
04MCritical Live roaches in facility's food or non-food area.

Nearby

See all inspected establishments in ZIP 11220 or the New York City overview.

Source: New York City Department of Health and Mental Hygiene (DOHMH), “DOHMH New York City Restaurant Inspection Results” dataset on the official open data portal. Source data as of Nov 4, 2026; imported by FoodCheck USA on Nov 5, 2026. Report a problem with this record.