Mexican · Bronx
Plaza Tulcingo Restaurant
10 East Clarke Place, Bronx, NY 10452
(718) 681-5020
★★★★★ 4.5 (1 diner reviews)
Verified Public Record · NYC DOHMH Live OpenData Feed · Article 81
A
DOH SANITARY GRADE
0–13 Violation Points · Top Sanitary Standard
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NYC Health Department Official Inspection
CAMIS ID: #41083735
7
Violation Points
5
Critical Violations
10
Total Citations
2025-01-15
Last Inspection
Recorded Violations History
Code 10F 2025-01-15
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.
Code 10G 2025-01-15
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
Code 10F 2024-06-25
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.
⚠ CRITICAL VIOLATION Code 05B 2024-06-04
Harmful noxious gas or vapor detected. Carbon Monoxide (CO) level exceeds nine (9) ppm
⚠ CRITICAL VIOLATION Code 04N 2024-06-04
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.
Code 08A 2024-06-04
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
⚠ CRITICAL VIOLATION Code 03B 2024-06-04
Shellfish not from approved source, not or improperly tagged/labeled; tags not retained for 90 days.
⚠ CRITICAL VIOLATION Code 04K 2024-06-04
Evidence of rats or live rats in establishment's food or non-food areas.
⚠ CRITICAL VIOLATION Code 02G 2024-06-04
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.
Code 10F 2024-06-04
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.
Verified Diner Community Reviews
4.5 / 5.0 (1)
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