Restaurant · Monroe County, NY

El Pilon Criollo & Catering

973 North Clinton Avenue

Last inspected Sep 22, 2026 · View Map ↗ · Compare ↗

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No violations found

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

Quick Answers

When was El Pilon Criollo & Catering last inspected?: The most recent inspection on record was on Sep 22, 2026. The result listed by New York State Department of Health was “No violations found”.
Were any violations recorded at the last inspection?: No. No violations were recorded at the most recent inspection.
How many inspections are on record?: 8 inspections on record, from Oct 19, 2023 to Sep 22, 2026.
Has El Pilon Criollo & Catering ever been closed by the health department?: No closure appears in the 8 inspection records we hold for this business. The earliest is dated Oct 19, 2023.

The Full Inspection History

8 inspections

Inspection

Sep 22, 2026

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Sep 22, 2026 · Original Source

Inspection

Mar 18, 2026

Non-critical violations only

1 recorded violation

minorCode 11DCleaning and sanitizing

Official Wording

Non food contact surfaces of equipment not clean

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from New York State Department of Health, Mar 18, 2026 · Original Source

Inspection

Oct 22, 2025

Non-critical violations only

1 recorded violation

minorCode 14BPests

Official Wording

Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin

In Plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

Official record from New York State Department of Health, Oct 22, 2025 · Original Source

Re-Inspection

May 27, 2025

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, May 27, 2025 · Original Source

Inspection

May 6, 2025

Critical violations found

2 recorded violations

criticalCode 5BFood temperature

Official Wording

Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

criticalCode 6BFood temperature

Official Wording

Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.

In Plain English

More about food kept at an unsafe temperature

Official record from New York State Department of Health, May 6, 2025 · Original Source

Re-Inspection

Jan 9, 2025

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Jan 9, 2025 · Original Source

Inspection

Dec 18, 2024

Critical violations found

5 recorded violations

minorCode 12CWater, plumbing, and sewage

Official Wording

Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

In Plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

minorCode 10BCleaning and sanitizing

Official Wording

Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 8DOther

Official Wording

Single service items reused, improperly stored, dispensed, not used when required

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

criticalCode 5CFood temperature

Official Wording

Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

In Plain English

More about food kept at an unsafe temperature

minorCode 12EHandwashing

Official Wording

Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.