Lobo Loco

8530 3 Avenue
Brooklyn, NY 11209
(718) 833-0043

Current Inspection Grade: A
Current Grade: A
Last Graded: 04/29/2019
 
 

At A Glance

Lobo Loco has an average score of 30.5 from 2 scored inspections (see inspection history). The average is higher than 27, which equates to having a C average. This shows that Lobo Loco 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.

Inspection History

09/22/2022 | Cycle Inspection / Re-inspection | Score: 33 | C
  1. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
  2. (Critical) Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
  3. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
  4. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
  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. Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
  7. 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.
02/01/2022 | Cycle Inspection / Initial Inspection | Score: 28 | Not Graded
  1. (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
  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) Hot food item that has been cooked and refrigerated is being held for service without first being reheated to 165º F or above within 2 hours.
  4. Proper sanitization not provided for utensil ware washing operation.
  5. 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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