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EL DESPERTAR MARLENE

849 PROSPECT AVENUE, Bronx, NY 10459 · Restaurant (Latin American)

Résumé des inspections

EL DESPERTAR MARLENE a été inspecté 9 fois par NYC Department of Health and Mental Hygiene (DOHMH) depuis le 11 janvier 2024. La dernière inspection, le 23 septembre 2026, a relevé 3 infractions.

Aucune des 9 inspections au dossier n’a été exempte d’infractions. Au cours des 12 derniers mois, il y a eu 6 inspections et 33 infractions relevées. Les constats à risque élevé ici concernent : Ravageurs, Contrôle de la température des aliments et Nettoyage et désinfection.

Les inspections récentes ont relevé plus d'infractions que les précédentes; il vaut donc la peine de lire attentivement les derniers rapports.

Ce que signifient ces constats

Chaque autorité sanitaire formule ses infractions différemment; nous les regroupons donc selon leur importance pour la salubrité des aliments. Les constats à risque élevé sont ceux que les inspecteurs jugent critiques, car ils peuvent directement rendre quelqu'un malade.

  • RavageursRisque élevé

    Signes de souris, de rats, de coquerelles ou de mouches, ou ouvertures et encombrement qui leur permettent d'entrer ou de se cacher. Les ravageurs transportent des bactéries et peuvent contaminer les aliments et les surfaces; toute activité est donc prise au sérieux et entraîne habituellement une visite de suivi.

    Relevé 13 fois dans 5 inspections distinctes, la plus récente le 23 septembre 2026. Par exemple : Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

  • Contrôle de la température des alimentsRisque élevé

    Les bactéries se multiplient le plus rapidement entre environ 4 °C et 60 °C. Les inspecteurs vérifient que les aliments froids restent froids, que les aliments chauds restent chauds, que les aliments cuits sont refroidis rapidement et que le personnel dispose de thermomètres précis. Les problèmes de température sont l'une des causes les plus fréquentes d'intoxication alimentaire; ils sont donc considérés comme critiques.

    Relevé 8 fois dans 6 inspections distinctes, la plus récente le 23 septembre 2026. Par exemple : Hot TCS food item not held at or above 140 °F.

  • Nettoyage et désinfectionRisque élevé

    Tout ce qui touche les aliments, comme les planches à découper, la vaisselle et les ustensiles, doit être lavé, rincé et désinfecté. Les inspecteurs vérifient la température du lave-vaisselle, la concentration du désinfectant et l'entreposage des linges. Une mauvaise désinfection laisse les bactéries survivre d'une utilisation à l'autre.

    Relevé 8 fois dans 3 inspections distinctes, la plus récente le 8 juin 2026. Par exemple : Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

  • Protection des aliments contre la contaminationRisque élevé

    Cela concerne l'entreposage, la préparation et la présentation des aliments : viande crue séparée des aliments prêts à manger, aliments couverts et rangés hors du sol, rien qui ne coule ou n'éclabousse dedans. La contamination croisée entre aliments crus et cuits est une voie directe pour la salmonelle et E. coli.

    Relevé 4 fois dans 3 inspections distinctes, la plus récente le 8 juin 2026. Par exemple : Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

  • Lavage des mains et hygiène du personnelRisque élevé

    Les mains sont le principal moyen par lequel des microbes comme le norovirus passent des personnes aux aliments. Les inspecteurs vérifient que les lavabos sont accessibles et approvisionnés, que le personnel se lave les mains au besoin, porte un couvre-chef et que les employés malades sont tenus à l'écart des aliments.

    Relevé 2 fois dans 2 inspections distinctes, la plus récente le 8 juin 2026. Par exemple : No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.

À propos de ces données

Ces résultats proviennent de NYC Department of Health and Mental Hygiene (DOHMH), qui inspecte les établissements alimentaires et d'autres installations publiques de la région. Nous republions les données de divulgation publiques de cette autorité et les actualisons régulièrement; le dossier officiel fait foi.

9 inspections

  1. Cycle Inspection / Re-inspection

    3 infractions

    • 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
      • Not Critical
    • 02B: Hot TCS food item not held at or above 140 °F.
      • Critical
    • 04L: Evidence of mice or live mice in establishment's food or non-food areas.
      • Critical
  2. Cycle Inspection / Initial Inspection

    12 infractions

    • 02G: 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
    • 05D: No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
      • Critical
    • 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
      • Critical
    • 02B: Hot TCS food item not held at or above 140 °F.
      • Critical
    • 10B: 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.
      • Not Critical
    • 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
      • Not Critical
    • 10F: 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.
      • Not Critical
    • 04O: Live animal other than fish in tank or service animal present in facility’s food or non-food area.
      • Critical
    • 04H: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
      • Critical
    • 04L: Evidence of mice or live mice in establishment's food or non-food areas.
      • Critical
    • 09C: Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
      • Not Critical
    • 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
      • Not Critical
  3. Administrative Miscellaneous / Initial Inspection

    2 infractions

    • 20-01: Allergen or intolerance notice not translated into common language when required
      • Not Critical
    • 20-08: Failure to post or conspicuously post healthy eating information
      • Not Critical
  4. Cycle Inspection / Re-inspection

    10 infractions

    • 05D: No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
      • Critical
    • 04L: Evidence of mice or live mice in establishment's food or non-food areas.
      • Critical
    • 04H: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
      • Critical
    • 10B: 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.
      • Not Critical
    • 10F: 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.
      • Not Critical
    • 09C: Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
      • Not Critical
    • 02B: Hot TCS food item not held at or above 140 °F.
      • Critical
    • 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
      • Not Critical
    • 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
      • Not Critical
    • 04O: Live animal other than fish in tank or service animal present in facility’s food or non-food area.
      • Critical
  5. Administrative Miscellaneous / Re-inspection

    2 infractions

    • 20-01: Allergen or intolerance notice not translated into common language when required
      • Not Critical
    • 20-08: Failure to post or conspicuously post healthy eating information
      • Not Critical
  6. Cycle Inspection / Initial Inspection

    4 infractions

    • 04O: Live animal other than fish in tank or service animal present in facility’s food or non-food area.
      • Critical
    • 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
      • Not Critical
    • 02B: Hot TCS food item not held at or above 140 °F.
      • Critical
    • 04L: Evidence of mice or live mice in establishment's food or non-food areas.
      • Critical
  7. Cycle Inspection / Re-inspection

    2 infractions

    • 02B: Hot TCS food item not held at or above 140 °F.
      • Critical
    • 10B: 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.
      • Not Critical
  8. Administrative Miscellaneous / Initial Inspection

    2 infractions

    • 19-10: Failure to display required signage about plastic straw availability
      • Not Critical
    • 19-06: Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station)
      • Not Critical
  9. Cycle Inspection / Initial Inspection

    11 infractions

    • 10H: 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.
      • Not Critical
    • 02B: Hot TCS food item not held at or above 140 °F.
      • Critical
    • 04H: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
      • Critical
    • 09B: Thawing procedure improper.
      • Not Critical
    • 04L: Evidence of mice or live mice in establishment's food or non-food areas.
      • Critical
    • 10B: 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.
      • Not Critical
    • 06F: Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
      • Critical
    • 10F: 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.
      • Not Critical
    • 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
      • Critical
    • 09C: Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
      • Not Critical
    • 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
      • Not Critical

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