Spanish · Bronx
Taqueria El Cebollin
587 Southern Boulevard, Bronx, NY 10455
(929) 246-5118
★★★★★ 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: #50089210
17
Violation Points
14
Critical Violations
23
Total Citations
2026-03-31
Last Inspection
Recorded Violations History
⚠ CRITICAL VIOLATION Code 02H 2026-03-31
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 VIOLATION Code 04A 2026-03-31
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
Code 20-04 2026-03-06
“Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted.
⚠ CRITICAL VIOLATION Code 06C 2026-03-06
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 09C 2026-03-06
Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
⚠ CRITICAL VIOLATION Code 04A 2026-03-06
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
Code 10B 2026-03-06
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 2026-03-06
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.
Code 10F 2026-03-06
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 02B 2026-03-06
Hot TCS food item not held at or above 140 °F.
Verified Diner Community Reviews
4.5 / 5.0 (1)
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