Brooklyn, NY — Sabores, a Spanish restaurant located at 274 Knickerbocker Avenue in Brooklyn, was closed by the New York City Department of Health and Mental Hygiene (DOHMH) following an inspection conducted on June 16, 2026. Inspectors recorded a score of 140, well above the threshold for a C grade, and cited two critical violations alongside one non-critical violation. Violations requiring immediate action were addressed on-site before closure was finalized.
What Inspectors Found
Inspectors documented three violations during the June 16 inspection, two of which were classified as critical under NYC Health Code standards.
The first critical violation, cited under Code 04J, noted that no properly scaled or calibrated thermometer or thermocouple was provided or readily accessible in food preparation and hot/cold holding areas. Under applicable food safety standards — including NYC Health Code Article 81 and the FDA Food Code — temperature monitoring is a foundational requirement for ensuring that temperature-controlled for safety (TCS) foods are cooked, cooled, reheated, and held at safe temperatures. Without functional thermometers on hand, staff have no reliable means of verifying that food is safe at critical stages of preparation.
The second critical violation, cited under Code 05D, identified that no accessible handwashing facility was available in or adjacent to the toilet room or within 25 feet of a food preparation, food service, or ware washing area. Inspectors found that the handwashing facility was either obstructed or used for non-handwashing purposes. Proper handwashing is among the most effective measures for preventing cross-contamination and the spread of foodborne illness. NYC Health Code Article 81 requires that handwashing facilities be accessible, equipped with hot and cold running water at adequate pressure, and stocked with soap and an acceptable hand-drying device.
The single non-critical violation, cited under Code 10F, noted that a non-food contact surface or piece of equipment was made of unacceptable material, was not kept clean, or was not properly sealed, raised, spaced, or positioned to allow adequate cleaning access on all sides, above, and underneath. While non-critical violations do not pose the same immediate health risk as critical ones, they can contribute to pest harborage and the buildup of contaminants over time if left unaddressed.
Food Safety Context
New York City's restaurant inspection program is administered by the DOHMH under the authority of NYC Health Code Article 81. Inspectors evaluate food handling practices, facility conditions, worker hygiene, and equipment standards during unannounced visits to food service establishments across the five boroughs.
Violations are scored on a point basis, with critical violations carrying heavier point values than non-critical ones. Critical violations are those most directly linked to foodborne illness risk — including improper temperature control, inadequate handwashing infrastructure, and evidence of pests or contamination. When inspectors identify violations that require immediate corrective action, they document whether those items were addressed during the inspection visit.
In this case, the DOHMH noted that violations requiring immediate action were addressed on-site. However, the overall score of 140 and the nature of the cited violations resulted in the establishment being closed pending further review or re-inspection.
The FDA Food Code, which informs local health codes across the country including New York City's, identifies lack of handwashing access as a direct contributing factor to foodborne illness outbreaks. Similarly, the absence of calibrated thermometers undermines a facility's ability to implement the time-and-temperature controls that are central to safe food handling.
Inspection History
This was the first inspection on record for Sabores at this location. No prior inspection history is available through DOHMH data.
Inspection data for this visit was conducted on June 16, 2026, and released by the DOHMH on June 19, 2026.
Understanding NYC Restaurant Grades
New York City assigns letter grades to restaurants based on their inspection scores. The grading scale is as follows:
- A: Score of 0 to 13 points — indicates a high level of compliance
- B: Score of 14 to 27 points — indicates general compliance with some deficiencies noted
- C: Score of 28 points or more — indicates significant deficiencies requiring attention
A score of 140 places Sabores substantially within the C range. Establishments that are closed by the DOHMH must address all cited violations and pass a re-inspection before they are permitted to reopen.
Restaurants that receive a score above 13 on an initial inspection are typically subject to a re-inspection within 30 to 45 days, at which point a final grade is assigned based on the follow-up score.
Additional Resources
Consumers can look up the inspection history of any New York City restaurant through the DOHMH's online restaurant inspection database. Records include scores, violation descriptions, grades, and any closure actions on file.
Residents with food safety concerns about a specific establishment may contact 311 to file a complaint with the DOHMH. Complaints can prompt unannounced inspections outside of the standard inspection cycle.
More About This Restaurant
View the full inspection history for Sabores including all past inspections, violations, and grade changes.