1726 2 Avenue
Manhattan, NY 10128
(212) 289-5195
Current Inspection Grade: Closed
At A Glance
Noche De Margaritas Restaurant has an average score of 22.25 from 4 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that Noche De Margaritas Restaurant 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
05/31/2022 | Cycle Inspection / Initial Inspection | Score: 44 | CLOSED
- (Critical) Sewage disposal system improper or unapproved.
- (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
- (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
- Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
02/19/2020 | Cycle Inspection / Initial Inspection | Score: 25 | Not Graded
- (Critical) Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh flies. Food/refuse/sewage-associated flies include fruit flies, drain flies and Phorid flies.
- (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
- (Critical) Wiping cloths soiled or not stored in sanitizing solution.
- (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.
- Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
09/04/2019 | Cycle Inspection / Re-inspection | Score: 9 | A
- (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
- 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.
06/20/2019 | Cycle Inspection / Initial Inspection | Score: 11 | Not Graded
- (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.
- Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
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