EL KAMBUCHE DE LOLA
🚫 CLOSED BY HEALTH DEPARTMENTThursday, June 11, 2026
EL KAMBUCHE DE LOLA was ordered closed by the NYC Health Department on June 11, 2026 following a health inspection. The inspection found 1 violation, including 1 critical.
Violations Cited
04A
Food Protection Certificate Not Held by Supervisor
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
KNOWLEDGE GAP: Establishments without certified managers have 2.5x more critical violations. Lack of food safety knowledge directly correlates with foodborne illness outbreaks. Certified managers reduce outbreak risk by 60% through proper training and oversight.
Obtain Food Protection Certificate immediately through NYC-approved course. Certificate holder must be present ALL operating hours. Post certificate conspicuously. Maintain valid certification (renew every 5 years). Train all staff on food safety basics.
Establishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed.
EL KAMBUCHE DE LOLA — Inspection Questions
- Did EL KAMBUCHE DE LOLA pass their NYC health inspection on June 11, 2026?
- EL KAMBUCHE DE LOLA was closed by the health department on June 11, 2026 with a score of 73 points. The facility was ordered closed due to serious health violations.
- What critical violations did EL KAMBUCHE DE LOLA have?
- EL KAMBUCHE DE LOLA had 1 critical violation(s) during their inspection. Critical violations directly contribute to foodborne illness and must be corrected immediately. These include issues with temperature control, hand washing, cross-contamination, and pest infestations.
- What does violation code 04A mean in NYC restaurant inspections?
- NYC violation 04A (Food Protection Certificate Not Held by Supervisor) is a critical violation. At least one supervisor with NYC Food Protection Certificate must be present during all hours of operation. KNOWLEDGE GAP: Establishments without certified managers have 2.5x more critical violations. Lack of food safety knowledge directly correlates with foodborne illness outbreaks. Certified managers reduce outbreak risk by 60% through proper training and oversight.