719 5 Avenue
Brooklyn, NY 11215
(347) 987-3777
Current Inspection Grade: A
At A Glance
Jalapeno King has an average score of 20.25 from 4 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that Jalapeno King 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
06/27/2023 | Cycle Inspection / Initial Inspection | Score: 35 | Not Graded
- (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.
- (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
- (Critical) Hot TCS food item not held at or above 140 °F.
- (Critical) Toxic chemical or pesticide improperly stored or used such that food contamination may occur.
- Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
01/24/2023 | Cycle Inspection / Re-inspection | Score: 12 | A
- (Critical) Hot TCS food item not held at or above 140 °F.
- 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.
10/20/2022 | Cycle Inspection / Initial Inspection | Score: 27 | Not Graded
- (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.
- (Critical) Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
- (Critical) Live roaches in facility's food or non-food area.
- Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
- Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
08/28/2021 | Cycle Inspection / Initial Inspection | Score: 7 | A
- (Critical) Hot food item not held at or above 140º F.
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