La Isla Cuchifritos

15221524 Westchester Avenue
Bronx, NY
(718) 893-7591

Current Inspection Grade: A

1. (Critical) Hot TCS food item not held at or above 140 °F.
2. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
3. (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.
4. 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.

1. (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.
2. (Critical) No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
3. (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
4. (Critical) Hot TCS food item not held at or above 140 °F.
5. 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.
6. Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.

1. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
2. (Critical) No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
3. (Critical) Hot TCS food item not held at or above 140 °F.
4. (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
5. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

1. Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station)

1. No violations were recorded at the time of this inspection.

1. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
2. (Critical) Live roaches in facility's food or non-food area.
3. (Critical) Hot TCS food item not held at or above 140 °F.
4. (Critical) Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
5. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
6. Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
7. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

1. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
2. (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.
3. (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
4. (Critical) Hot food item not held at or above 140º F.