Latin American · Manhattan
La Casa Del Mofongo And Piano Bar/ Barra Payan
546 West 207 Street, Manhattan, NY 10034
(212) 544-8888
★★★★★ 4.5 (1 diner reviews)
· Google: ★ 3.9 (2644)
Verified Public Record · NYC DOHMH Live OpenData Feed · Article 81
Z
DOH SANITARY GRADE
Grade Pending · Under Review
Venue & Culinary Highlights
4 Verified Photos
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NYC Health Department Official Inspection
CAMIS ID: #50074238
0
Violation Points
10
Critical Violations
17
Total Citations
2025-11-20
Last Inspection
Recorded Violations History
⚠ CRITICAL VIOLATION Code 02G 2026-02-19
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 02B 2026-02-19
Hot TCS food item not held at or above 140 °F.
Code 09B 2026-02-19
Thawing procedure improper.
⚠ CRITICAL VIOLATION Code 06E 2026-02-19
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
⚠ CRITICAL VIOLATION Code 06C 2026-02-19
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
Code 10F 2026-02-19
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 04A 2025-11-19
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
⚠ CRITICAL VIOLATION Code 05C 2025-11-19
Food contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food.
⚠ CRITICAL VIOLATION Code 06C 2025-11-19
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
Code 10E 2025-11-19
Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
Verified Diner Community Reviews
4.5 / 5.0 (1)
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