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SALSA ZONE

370 EAST 146 STREET, Bronx, NY 10455 · Restaurant (American)

Inspection summary

SALSA ZONE has been inspected 4 times by NYC Department of Health and Mental Hygiene (DOHMH) since October 8, 2016. The most recent inspection, on June 7, 2019, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 4 times across 4 separate inspections, most recently on June 7, 2019. For example: Wiping cloths soiled or not stored in sanitizing solution.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times on June 16, 2017. For example: Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on October 8, 2016. For example: Food not protected from potential source of contamination during storage, preparation, transportation, display or service.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on October 8, 2016. For example: Toxic chemical improperly labeled, stored or used such that food contamination may occur.

About this data

These results come from NYC Department of Health and Mental Hygiene (DOHMH), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

4 inspections

  1. Cycle Inspection / Initial Inspection

    1 infraction

    • 06F: Wiping cloths soiled or not stored in sanitizing solution.
      • Critical
  2. Cycle Inspection / Initial Inspection

    1 infraction

    • 06E: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
      • Critical
  3. Pre-permit (Operational) / Re-inspection

    4 infractions

    • 08A: Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
      • Not Critical
    • 04M: Live roaches present in facility's food and/or non-food areas.
      • Critical
    • 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
      • Critical
    • 04K: Evidence of rats or live rats present in facility's food and/or non-food areas.
      • Critical
  4. Pre-permit (Operational) / Initial Inspection

    3 infractions

    • 06C: Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
      • Critical
    • 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
      • Critical
    • 04E: Toxic chemical improperly labeled, stored or used such that food contamination may occur.
      • Critical

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