1731 University Avenue
Bronx, NY 10453
(718) 901-2692
Current Inspection Grade: A
At A Glance
Casa Clema Restaurant & Bar has an average score of 10.5 from 2 scored inspections (see inspection history).
The average is under 14, which equates to having an A average. This shows that Casa Clema Restaurant & Bar consistently maintains a high level of control over 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. In recent history, Casa Clema Restaurant & Bar has earned a Grade A on all its initial inspections. Well done.
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. In recent history, Casa Clema Restaurant & Bar has earned a Grade A on all its initial inspections. Well done.
Inspection History
06/12/2023 | Cycle Inspection / Initial Inspection | Score: 11 | A
- (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
- 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.
- Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
05/19/2022 | Cycle Inspection / Initial Inspection | Score: 10 | A
- (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.
- 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.
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