14919 Jamaica Avenue
Queens, NY 11435
(718) 526-1126
Current Inspection Grade: A
At A Glance
Puerto Plata Restaurant has an average score of 17.33 from 3 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that Puerto Plata 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
01/11/2024 | Cycle Inspection / Initial Inspection | Score: 13 | A
- (Critical) Hot TCS food item not held at or above 140 °F.
- (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
09/21/2022 | Cycle Inspection / Re-inspection | Score: 22 | B
- (Critical) Hot TCS food item not held at or above 140 °F.
- (Critical) Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
- 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.
01/18/2022 | Cycle Inspection / Initial Inspection | Score: 17 | Not Graded
- (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- (Critical) Hot food item not held at or above 140º F.
- 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.
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