1018 Nostrand Avenue
Brooklyn, NY 11225
(718) 755-4489
Current Inspection Grade: A
At A Glance
Malinche Mexican Restaurant has an average score of 13 from 4 scored inspections (see inspection history).
The average is under 14, which equates to having an A average. This shows that Malinche Mexican Restaurant consistently maintains 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
05/12/2023 | Cycle Inspection / Re-inspection | Score: 11 | A
- (Critical) Hot TCS food item not held at or above 140 °F.
- 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.
- Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
03/27/2023 | Cycle Inspection / Initial Inspection | Score: 17 | Not Graded
- (Critical) Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
- (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) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
01/24/2022 | Cycle Inspection / Re-inspection | Score: 12 | A
- (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.
- Thawing procedures improper.
08/27/2021 | Cycle Inspection / Initial Inspection | Score: 12 | Not Graded
- (Critical) Food Protection Certificate not held by supervisor of food operations.
- Hand wash sign not posted
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