Latin American · Queens
Las Margaritas Restaurant & Sports Bar
83-22 37 Avenue, Queens, NY 11372
(646) 464-3264
★★★★★ 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: #50173130
10
Violation Points
5
Critical Violations
10
Total Citations
2025-11-14
Last Inspection
Recorded Violations History
⚠ CRITICAL VIOLATION Code 02B 2025-11-14
Hot TCS food item not held at or above 140 °F.
Code 10F 2025-11-14
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 08A 2025-09-02
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
⚠ CRITICAL VIOLATION Code 06A 2025-09-02
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 04N 2025-09-02
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.
⚠ CRITICAL VIOLATION Code 06E 2025-09-02
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
Code 19-05 2025-09-02
Providing single-use plastic stirrers or single-use plastic splash sticks.
Code 19-06 2025-09-02
Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station)
Code 09E 2025-09-02
Wash hands sign not posted near or above hand washing sink.
⚠ CRITICAL VIOLATION Code 02G 2025-09-02
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.
Verified Diner Community Reviews
4.5 / 5.0 (1)
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