CALEXICO in Brooklyn, NY 11231 has a reported health inspection grade of A issued on , according to NYC Department of Health and Mental Hygiene.
Checked · Source extract
Most recent visit in the dataset
Latest inspection
Inspection date
Grade for this visit
Grade A
Inspection type
Cycle Inspection / Re-inspection
Violation points
13
Grade date
Recorded citations
2
Marked critical
1
Reported action Violations were cited in the following area(s).
Recorded violations
02ACritical
Time/Temperature Control for Safety (TCS) food not cooked to required minimum internal temperature. • Poultry, poultry parts, ground and comminuted poultry, all stuffing containing poultry, meats, fish or ratites to or above 165 °F for 15 seconds with no interruption of the cooking process • Ground meat, and food containing ground and comminuted meat, to or above 158 °F for 15 seconds with no interruption of the cooking process, except per individual customer request • Pork, any food containing pork to or above 150 °F for 15 seconds • Mechanically tenderized or injected meats to or above 155 °F. • Whole meat roasts and beef steak to or above required temperature and time except per individual customer request • Raw animal foods cooked in microwave to or above165 °F, covered, rotated or stirred • All other foods to or above 140 °F for 15 seconds; shell eggs to or above 145 °F for 15 seconds except per individual customer request.
10FNot Critical
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.
Official inspection record
Inspection history
NYC’s active-permit dataset publishes a limited history, generally up to three years before the most recent inspection.
Cycle Inspection / Initial InspectionUngraded
Inspection date
Grade for this visit
Unavailable
Inspection type
Cycle Inspection / Initial Inspection
Violation points
40
Recorded citations
8
Marked critical
4
Reported action Violations were cited in the following area(s).
Recorded violations
02BCritical
Hot TCS food item not held at or above 140 °F.
04LCritical
Evidence of mice or live mice in establishment's food or non-food areas.
06ACritical
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.
06DCritical
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
08ANot Critical
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
09BNot Critical
Thawing procedure improper.
09CNot Critical
Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
10GNot Critical
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
Cycle Inspection / Re-inspectionGrade A
Inspection date
Grade for this visit
Grade A
Inspection type
Cycle Inspection / Re-inspection
Violation points
7
Grade date
Recorded citations
2
Marked critical
1
Reported action Violations were cited in the following area(s).
Recorded violations
06DCritical
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
09ANot Critical
Swollen, leaking, rusted or otherwise damaged canned food to be returned to distributor not segregated from intact product and clearly labeled DO NOT USE
Reported action No violations were recorded at the time of this inspection.
The source lists no violation citations for this inspection.
Cycle Inspection / Initial InspectionUngraded
Inspection date
Grade for this visit
Unavailable
Inspection type
Cycle Inspection / Initial Inspection
Violation points
32
Recorded citations
7
Marked critical
3
Reported action Violations were cited in the following area(s).
Recorded violations
02HCritical
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.
04HCritical
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
04LCritical
Evidence of mice or live mice in establishment's food or non-food areas.
08ANot Critical
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
09CNot Critical
Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
10BNot Critical
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.
10FNot Critical
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.
Cycle Inspection / Re-inspectionGrade B
Inspection date
Grade for this visit
Grade B
Inspection type
Cycle Inspection / Re-inspection
Violation points
17
Grade date
Recorded citations
3
Marked critical
2
Reported action Violations were cited in the following area(s).
Recorded violations
04ACritical
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
06BCritical
Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.
10HNot Critical
Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.
Cycle Inspection / Initial InspectionUngraded
Inspection date
Grade for this visit
Unavailable
Inspection type
Cycle Inspection / Initial Inspection
Violation points
22
Recorded citations
6
Marked critical
2
Reported action Violations were cited in the following area(s).
Recorded violations
04LCritical
Evidence of mice or live mice present in facility's food and/or non-food areas.
06DCritical
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
08ANot Critical
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
09BNot Critical
Thawing procedures improper.
09CNot Critical
Food contact surface not properly maintained.
10FNot Critical
Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
Local context · New York City
How results compare in ZIP 11231
136 of 141 establishments with a reported letter grade in this ZIP are graded A.
This calculation uses published records from the same jurisdiction. Pending, unavailable and other non-comparable results are excluded.
A grade in the dataset may differ from the card on display while a hearing is pending. An inspection is a record of conditions on the visit date.
Check Health Inspection is an independent service and is not affiliated with or endorsed by any government health department. Inspection information comes from public government records and may change as new inspections or corrections are published.