537 East 184 Street
Bronx, NY 10458
(347) 645-6233
Current Inspection Grade: N
At A Glance
Tacos Azteca has an average score of 52 from 3 scored inspections (see inspection history).
The average is higher than 27, which equates to having a C average. This shows that Tacos Azteca 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
05/29/2019 | Pre-permit (Non-operational) / Re-inspection | Score: 2 | N
- Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
04/01/2019 | Pre-permit (Non-operational) / Initial Inspection | Score: 94 | Not Graded
- (Critical) Food contact surface improperly constructed or located. Unacceptable material used.
- (Critical) No facilities available to wash, rinse and sanitize utensils and/or equipment.
- (Critical) Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure to enable cleanliness of employees not provided at facility. Soap and an acceptable hand-drying device not provided.
- (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
- Proper sanitization not provided for utensil ware washing operation.
03/02/2019 | Cycle Inspection / Initial Inspection | Score: 60 | CLOSED
- (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
- (Critical) Appropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
- (Critical) Food Protection Certificate not held by supervisor of food operations.
- (Critical) Food not cooled by an approved method whereby the internal product temperature is reduced from 140º F to 70º F or less within 2 hours, and from 70º F to 41º F or less within 4 additional hours.
- (Critical) Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure to enable cleanliness of employees not provided at facility. Soap and an acceptable hand-drying device not provided.
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