TAQUERIA COATZINGO health grade & inspection history

Latest NYC health inspection

Health inspection snapshot

Inspection details

Latest health code violations

• 02H
  Critical violation

  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.

• 04A
  Critical violation

  Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

• 06D
  Critical violation

  Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

• 09C

  Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.

Score trend

TAQUERIA COATZINGO inspection history

41 fewer inspection points than the previous comparable inspection. This table shows up to twelve inspection events available in the current source snapshot; the feed’s history can change after agency review.

Repeat patterns

Recurring violation codes

Items recorded in at least two separate inspection events. Recurrence adds context but does not indicate that an issue is still present today.

• 02G
  Recorded in 5 inspections

  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.

• 06A
  Recorded in 4 inspections

  Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry is worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.

• 06C
  Recorded in 4 inspections

  Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.

• 10F
  Recorded in 4 inspections

  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.

• 08A
  Recorded in 4 inspections

  Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

• 02H
  Recorded in 3 inspections

  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.

• 04A
  Recorded in 3 inspections

  Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

• 06D
  Recorded in 3 inspections

  Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

Official location

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Common questions

TAQUERIA COATZINGO inspection FAQ