Grade ALatin American

El Dorado

54-55 MYRTLE AVENUE, Queens, 11385

Should you eat here?

Mostly OK — but 3 critical violations were found at the latest inspection (8 months ago). Details below.

Last inspected Nov 24, 2025 · New York City health department

Food was not stored, covered, labeled, or dated properly.
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
Critical
Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
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.
Critical
Raw and ready-to-eat foods were not kept separate, risking contamination.
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Critical
A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
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.
A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.

Date	Result	Type	Violations
Nov 24, 2025	Grade Pending	Cycle Inspection / Initial Inspection	5 (3 critical)
May 10, 2024	Grade A	Cycle Inspection / Re-inspection	3 (1 critical)
Jan 30, 2024	Grade Pending	Cycle Inspection / Initial Inspection	2 (1 critical)
Nov 30, 2022	Grade B	Cycle Inspection / Re-inspection	5 (4 critical)

Issues cited at more than one inspection — a better signal than any single visit.

3×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
2×Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
2×Raw and ready-to-eat foods were not kept separate, risking contamination.
2×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
2×A general health-code issue noted during the inspection.

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