Inspection conducted Dec 22, 2025 · Data released by DOHMH Feb 27, 2026
CRITICAL VIOLATIONS
La Potranca Cited for Critical Violations - Brooklyn
Published March 2, 2026 11:42 AM
1485 MYRTLE AVENUE, Brooklyn, NY 11237 · Latin American
35
Violation Score
A: 0-13 · B: 14-27 · C: 28+
Brooklyn, NY — La Potranca, a Latin American restaurant located at 1485 Myrtle Avenue in Brooklyn, received a score of 35 during a health inspection conducted on December 22, 2025, placing it in the Grade C category. Inspectors from the New York City Department of Health and Mental Hygiene (DOHMH) identified one critical violation related to the establishment's food safety procedures.
The inspection data was released by DOHMH on February 27, 2026.
What Inspectors Found
During the December 2025 inspection, DOHMH inspectors cited La Potranca for one critical violation under code 05H: the restaurant did not have an approved written standard operating procedure for avoiding contamination by refillable returnable containers.
This violation relates to the handling and reuse of containers that come into contact with food or beverages. Without a documented procedure in place, there is no verifiable system to ensure that refillable containers are properly cleaned, sanitized, and inspected before reuse — creating a potential pathway for cross-contamination.
No non-critical violations were recorded during this inspection. The resulting action noted that violations were cited in the identified area.
Food Safety Context
The requirement for written standard operating procedures around refillable containers is grounded in both NYC Health Code Article 81 and the FDA Food Code. These regulations require food service establishments to maintain documented procedures that prevent contamination at every stage of food handling and service.
NYC Health Code Article 81 establishes the framework for food safety in all permitted food service establishments across the five boroughs. Under these rules, restaurants must demonstrate that they have systems in place to prevent biological, chemical, and physical contamination of food and food-contact surfaces.
The FDA Food Code similarly emphasizes the importance of written food safety plans, particularly when operations involve any process that could introduce contaminants. Refillable containers pose a specific risk because they may carry residues, allergens, or microbial contamination from prior use if not handled according to a documented and approved protocol.
While the absence of a written procedure does not necessarily mean that contamination occurred, it does indicate that the restaurant lacked the required documentation to demonstrate compliance with food safety standards. Inspectors evaluate whether these written plans exist and are being followed as a preventive measure.
Inspection History
No prior inspection history is available for La Potranca in the DOHMH public dataset. The December 22, 2025 inspection represents the first recorded inspection for this establishment in the current database.
This means there is no baseline for comparison regarding the restaurant's food safety track record. First inspections can sometimes result in higher scores as operators familiarize themselves with the full scope of DOHMH requirements.
Understanding NYC Restaurant Grades
New York City assigns letter grades to restaurants based on the total number of violation points recorded during an inspection. Points are assessed based on the type and severity of each violation, with critical violations carrying higher point values.
The grading scale is as follows:
- Grade A: 0 to 13 points
- Grade B: 14 to 27 points
- Grade C: 28 or more points
La Potranca's score of 35 places it in the Grade C range. Restaurants that receive a Grade B or C on an initial inspection are offered a re-inspection, typically within a month, at which point the grade posted publicly will reflect the better of the two scores.
Restaurants are required to post their current letter grade in a location visible to customers near the entrance. Consumers can also look up any restaurant's inspection history and current grade through the DOHMH online portal or the NYC Open Data platform.
All inspection data referenced in this article is sourced from publicly available DOHMH records. Residents and diners seeking additional information about restaurant inspections in New York City can visit the DOHMH Restaurant Grading page or search the NYC Open Data database for the most current results.
More About This Restaurant
View the full inspection history for La Potranca including all past inspections, violations, and grade changes.
Violations Documented — Dec 22, 2025
CRITICAL
No approved written standard operating procedure for avoiding contamination by refillable returnable containers. (Code 05H)
CRITICAL
No approved written standard operating procedure for avoiding contamination by refillable returnable containers. (Code 05H)
CRITICAL
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (Code 06D)
Non-Critical
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. (Code 10B)
CRITICAL
No approved written standard operating procedure for avoiding contamination by refillable returnable containers. (Code 05H)
Non-Critical
The original nutrition fact labels or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site. (Code 16-02)
CRITICAL
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (Code 06D)
Non-Critical
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. (Code 10B)
CRITICAL
No approved written standard operating procedure for avoiding contamination by refillable returnable containers. (Code 05H)
Non-Critical
The original nutrition fact labels or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site. (Code 16-02)
CRITICAL
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (Code 06D)
Non-Critical
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. (Code 10B)
CRITICAL
No approved written standard operating procedure for avoiding contamination by refillable returnable containers. (Code 05H)
Non-Critical
The original nutrition fact labels or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site. (Code 16-02)
Non-Critical
The original nutrition fact labels or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site. (Code 16-02)
Non-Critical
The original nutrition fact labels or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site. (Code 16-02)
Non-Critical
The original nutrition fact labels or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site. (Code 16-02)
Non-Critical
The original nutrition fact labels or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site. (Code 16-02)
Non-Critical
The original nutrition fact labels or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site. (Code 16-02)
Non-Critical
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. (Code 10B)
Non-Critical
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. (Code 10B)
Non-Critical
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. (Code 10B)
Inspection History
View full inspection history for La Potranca at 1485 MYRTLE AVENUE, Brooklyn →
Editorial Standards & Data Transparency
Data Source: This report is based on official public inspection data from the NYC Department of Health and Mental Hygiene (DOHMH), released under the NYC Open Data program.
Editorial Process: Content generated using AI (Claude) to synthesize official inspection data into accessible reporting, then reviewed and verified for accuracy by our editorial team.
Professional Review: All content undergoes standards and compliance oversight by Christopher F. Nesbitt, Sr., NH EMT & BU-trained Paralegal, through Twin Digital Media's regulatory data auditing protocols.
Regulatory References: NYC Health Code Article 81, FDA Food Code (2022). NYC Restaurant Inspections is an independent public data reporting service. We are not affiliated with the City of New York.
| Last verified: March 13, 2026 | Our methodology