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EL GALLO DORADO DELI RESTAURANT

53 MILL STREET, NEWBURGH, NY 12550 · Restaurant (Food Service Establishment)

Inspection summary

EL GALLO DORADO DELI RESTAURANT has been inspected 39 times by New York State Department of Health (NYSDOH) since December 11, 2009. The most recent inspection, on July 7, 2026, found no infractions.

28 of 39 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Pests, Handwashing and staff hygiene and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 5 times across 5 separate inspections, most recently on April 11, 2017. For example: Insects, rodents present

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 3 times across 3 separate inspections, most recently on February 10, 2026. For example: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times across 2 separate inspections, most recently on October 1, 2025. For example: Improper thawing procedures used

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on April 11, 2017. For example: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on November 18, 2010. For example: Cooked or prepared foods are subject to cross-contamination from raw foods.

About this data

These results come from New York State Department of Health (NYSDOH), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

39 inspections

  1. Inspection

    0 infractions

  2. Inspection

    1 infraction

    • 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
      • Not Critical Violation
  3. Inspection

    4 infractions

    • 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
      • Not Critical Violation
    • 8F: Improper thawing procedures used
      • Not Critical Violation
    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
  4. Inspection

    0 infractions

  5. Inspection

    0 infractions

  6. Inspection

    0 infractions

  7. Inspection

    0 infractions

  8. Inspection

    0 infractions

  9. Inspection

    0 infractions

  10. Inspection

    0 infractions

  11. Inspection

    0 infractions

  12. Inspection

    0 infractions

  13. Inspection

    0 infractions

  14. Inspection

    0 infractions

  15. Inspection

    0 infractions

  16. Inspection

    0 infractions

  17. Inspection

    0 infractions

  18. Re-Inspection

    0 infractions

  19. Inspection

    3 infractions

    • 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
      • Not Critical Violation
    • 14A: Insects, rodents present
      • Not Critical Violation
    • 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
      • Critical Violation
  20. Inspection

    0 infractions

  21. Re-Inspection

    0 infractions

  22. Inspection

    1 infraction

    • 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
      • Critical Violation
  23. Inspection

    2 infractions

    • 13A: Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
      • Not Critical Violation
    • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
      • Not Critical Violation
  24. Inspection

    0 infractions

  25. Re-Inspection

    0 infractions

  26. Inspection

    1 infraction

    • 2E: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
      • Critical Violation
  27. Re-Inspection

    0 infractions

  28. Inspection

    1 infraction

    • 1F: Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
      • Critical Violation
  29. Inspection

    0 infractions

  30. Inspection

    0 infractions

  31. Inspection

    0 infractions

  32. Inspection

    1 infraction

    • 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
      • Not Critical Violation
  33. Inspection

    0 infractions

  34. Inspection

    2 infractions

    • 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
      • Not Critical Violation
    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
  35. Inspection

    0 infractions

  36. Inspection

    2 infractions

    • 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
      • Not Critical Violation
    • 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
      • Critical Violation
  37. Inspection

    0 infractions

  38. Inspection

    0 infractions

  39. Inspection

    1 infraction

    • 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
      • Critical Violation

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