80 West Kingsbridge Road
Bronx, NY 10468
(917) 304-9970
Current Inspection Grade: A
At A Glance
Antojitos Del Mangu Restaurant has an average score of 16.25 from 4 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that Antojitos Del Mangu Restaurant may not be consistently maintaining 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
03/05/2024 | Cycle Inspection / Initial Inspection | Score: 11 | A
- (Critical) After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
- Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
- 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.
10/13/2022 | Cycle Inspection / Initial Inspection | Score: 11 | A
- (Critical) Hot TCS food item not held at or above 140 °F.
- 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.
- Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
01/31/2022 | Pre-permit (Operational) / Re-inspection | Score: 13 | A
- (Critical) Hot food item not held at or above 140º F.
- 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.
- Accurate thermometer not provided in refrigerated or hot holding equipment.
11/29/2021 | Pre-permit (Operational) / Initial Inspection | Score: 30 | Not Graded
- (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
- (Critical) Food Protection Certificate not held by supervisor of food operations.
- (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.
- Food contact surface not properly maintained.
11/29/2021 | Administrative Miscellaneous / Initial Inspection
- Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers.
- Sale or use of certain expanded polystyrene items restricted
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