4986 Broadway
Manhattan, NY 10034
(212) 544-2223
Current Inspection Grade: A
At A Glance
Cocina Latina has an average score of 18.33 from 3 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that Cocina Latina 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
12/07/2022 | Cycle Inspection / Re-inspection | Score: 11 | A
- (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.
- 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.
- Thawing procedure improper.
07/06/2022 | Cycle Inspection / Initial Inspection | Score: 34 | Not Graded
- (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) 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.
- 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.
- Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
- Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
02/05/2020 | Cycle Inspection / Re-inspection | Score: 10 | A
- (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
- 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.
02/05/2020 | Trans Fat / Initial Inspection | Score: N/A | Not Graded
- The original nutritional fact labels and/or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site.
Leave a Reply