Mexican · 84 Hoyt Street · Brooklyn 11201
A Grade A posted 2025-07-10 (score 9)
2025-07-10 · Cycle Inspection / Initial Inspection · Violations were cited · score 9 A
| Code | Description | Critical |
|---|---|---|
| 02B | Hot TCS food item not held at or above 140 °F. | Critical |
| 10F | 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. | — |
2025-01-06 · Cycle Inspection / Re-inspection · Violations were cited · score 7 A
| Code | Description | Critical |
|---|---|---|
| 10F | 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. | — |
| 10G | Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. | — |
2025-01-06 · Administrative Miscellaneous / Re-inspection · Violations were cited
| Code | Description | Critical |
|---|---|---|
| 28-01 | Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition. | — |
2024-06-18 · Cycle Inspection / Initial Inspection · Violations were cited · score 27
| Code | Description | Critical |
|---|---|---|
| 02G | 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 |
| 02H | After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours. | Critical |
| 10F | 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. | — |
| 10G | Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. | — |
2023-03-13 · Cycle Inspection / Re-inspection · Violations were cited · score 12 A
| Code | Description | Critical |
|---|---|---|
| 02B | Hot TCS food item not held at or above 140 °F. | Critical |
| 10F | 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. | — |
2023-02-15 · Cycle Inspection / Initial Inspection · Violations were cited · score 10
| Code | Description | Critical |
|---|---|---|
| 02A | Time/Temperature Control for Safety (TCS) food not cooked to required minimum internal temperature. • Poultry, poultry parts, ground and comminuted poultry, all stuffing containing poultry, meats, fish or ratites to or above 165 °F for 15 seconds with no interruption of the cooking process • Ground meat, and food containing ground and comminuted meat, to or above 158 °F for 15 seconds with no interruption of the cooking process, except per individual customer request• Pork, any food containing pork to or above 150 °F for 15 seconds• Mechanically tenderized or injected meats to or above 155 °F.• Whole meat roasts and beef steak to or above required temperature and time except per individual customer request• Raw animal foods cooked in microwave to or above165 °F, covered, rotated or stirred • All other foods to or above 140 °F for 15 seconds; shell eggs to or above 145 °F for 15 seconds except per individual customer request. | Critical |
GRADE D
55 open HPD violations — 7 class C
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Report to 311: Food poisoning · Food safety complaint
84 Hoyt Street