2368 Hoffman Street
Bronx, NY 10458
(347) 783-4924
Current Inspection Grade: C
At A Glance
Hot Peppers has an average score of 33.5 from 2 scored inspections (see inspection history).
The average is higher than 27, which equates to having a C average. This shows that Hot Peppers may not be meeting the City and State guidelines for food safety and handling, personal hygiene, facility and equipment managment and vermin control.
An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.
An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.
Inspection History
04/04/2024 | Administrative Miscellaneous / Initial Inspection
- Current letter grade or Grade Pending card not posted
09/28/2023 | Pre-permit (Operational) / Re-inspection | Score: 36 | C
- (Critical) Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
- (Critical) Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
- (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
- (Critical) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
- (Critical) Hot TCS food item not held at or above 140 °F.
- Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
08/15/2023 | Pre-permit (Operational) / Initial Inspection | Score: 31 | Not Graded
- (Critical) Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.
- (Critical) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
- (Critical) Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
- (Critical) Hot TCS food item not held at or above 140 °F.
- Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
08/15/2023 | Administrative Miscellaneous / Initial Inspection
- Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers.
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