1240 Castleton Avenue
Staten Island, NY 10310
(718) 556-9416
Current Inspection Grade: A
At A Glance
Oaxaca Deli And Taqueria has an average score of 15.6 from 5 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that Oaxaca Deli And Taqueria 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
03/25/2024 | Cycle Inspection / Initial Inspection | Score: 12 | A
- Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
- Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary 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.
- Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
03/08/2023 | Cycle Inspection / Re-inspection | Score: 10 | A
- (Critical) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
02/15/2023 | Cycle Inspection / Initial Inspection | Score: 28 | Not Graded
- (Critical) Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
- (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) Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
- (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.
02/28/2022 | Cycle Inspection / Re-inspection | Score: 11 | A
- (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
- 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.
- Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
01/21/2022 | Cycle Inspection / Initial Inspection | Score: 17 | Not Graded
- (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
- Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
- Thawing procedures improper.
- Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
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