1921 Mott Ave
Queens, NY 11691
(718) 868-0609
Current Inspection Grade: A
At A Glance
Valientes Restaurant has an average score of 23.5 from 2 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that Valientes 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
12/22/2022 | Cycle Inspection / Re-inspection | Score: 13 | A
- (Critical) No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying 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.
03/23/2022 | Cycle Inspection / Initial Inspection | Score: 34 | Not Graded
- (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
- (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
- (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
- (Critical) Food Protection Certificate not held by supervisor of food operations.
- Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
- Food contact surface not properly maintained.
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