Latin American · Bronx
Ajo & Oregano Restaurant
621 Crescent Avenue, Bronx, NY 10458
(347) 918-9638
★★★★★ 4.5 (1 diner reviews)
Verified Public Record · NYC DOHMH Live OpenData Feed · Article 81
B
DOH SANITARY GRADE
14–27 Points · Re-inspection Required
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NYC Health Department Official Inspection
CAMIS ID: #50087162
24
Violation Points
8
Critical Violations
13
Total Citations
2025-07-17
Last Inspection
Recorded Violations History
Code 10B 2025-07-17
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.
⚠ CRITICAL VIOLATION Code 02G 2025-07-17
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 06A 2025-07-17
Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
⚠ CRITICAL VIOLATION Code 04H 2025-07-17
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
Code 10D 2025-06-10
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 10F 2025-06-10
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 2025-06-10
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
⚠ CRITICAL VIOLATION Code 02B 2025-06-10
Hot TCS food item not held at or above 140 °F.
Code 10B 2025-06-10
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.
⚠ CRITICAL VIOLATION Code 02H 2025-06-10
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.
Verified Diner Community Reviews
4.5 / 5.0 (1)
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