415 East 138 Street
Bronx, NY 10454
(347) 297-8550
Current Inspection Grade: A
At A Glance
Lili Mexican Restaurant has an average score of 10.33 from 3 scored inspections (see inspection history).
The average is under 14, which equates to having an A average. This shows that Lili Mexican Restaurant 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.
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
04/10/2023 | Cycle Inspection / Initial Inspection | Score: 4 | Not Graded
- 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.
- Thawing procedure improper.
03/03/2022 | Cycle Inspection / Re-inspection | Score: 12 | A
- (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
- Mechanical or natural ventilation system not provided, improperly installed, in disrepair and/or fails to prevent excessive build-up of grease, heat, steam condensation vapors, odors, smoke, and fumes.
- Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
01/12/2022 | Cycle Inspection / Initial Inspection | Score: 15 | Not Graded
- (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) Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
- Mechanical or natural ventilation system not provided, improperly installed, in disrepair and/or fails to prevent excessive build-up of grease, heat, steam condensation vapors, odors, smoke, and fumes.
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