Mexican · Brooklyn
Los Tres Potrillos
1004 4 Avenue, Brooklyn, NY 11232
(718) 788-8484
★★★★★ 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: #41304667
13
Violation Points
5
Critical Violations
9
Total Citations
2024-07-10
Last Inspection
Recorded Violations History
⚠ CRITICAL VIOLATION Code 06D 2025-11-06
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Code 08C 2025-11-06
Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
⚠ CRITICAL VIOLATION Code 02G 2025-11-06
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 VIOLATION Code 04H 2025-11-06
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
⚠ CRITICAL VIOLATION Code 03B 2025-11-06
Shellfish not from approved source, not or improperly tagged/labeled; tags not retained for 90 days.
Code 10D 2025-11-06
Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes.
Code 10G 2024-07-10
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
Code 10F 2024-07-10
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 06D 2024-07-10
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
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