220 36 Street
Brooklyn, NY 11232
(646) 634-8763
Current Inspection Grade: A
At A Glance
Taco Mix has an average score of 14.67 from 3 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that Taco Mix 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
05/30/2023 | Cycle Inspection / Initial Inspection | Score: 5 | A
- Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.
- 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.
05/20/2022 | Cycle Inspection / Initial Inspection | Score: 13 | A
- (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
- (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
- Food contact surface not properly maintained.
01/10/2022 | Pre-permit (Operational) / Initial Inspection | Score: 26 | Not Graded
- (Critical) Food prepared from ingredients at ambient temperature not cooled to 41º F or below within 4 hours.
- (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
- (Critical) Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
- Accurate thermometer not provided in refrigerated or hot holding equipment.
- 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.
Leave a Reply