Home › New York City › ZIP 11237 › La Mesita
La Mesita: health inspection history
1513 Myrtle Avenue, New York City, NY 11237
An inspection is a dated snapshot of what an inspector observed on one day. It is not a guarantee of current conditions. Labels and scores below are the NYC Health Department's own terms; see
how to read them.
- Address
- 1513 Myrtle Avenue, New York City, NY 11237
- Borough
- Brooklyn
- Cuisine (as listed)
- Mexican
- Most recent grade
- Grade A issued Jul 23, 2026
- Latest inspection
- Jul 23, 2026 (Cycle Inspection / Re-inspection)
- Records shown
- 4 inspections, Jan 29, 2024 to Jul 23, 2026
Across these 4 inspection records, the health department cited 20 violations, of which 12 were flagged critical. The score behind its most recent letter grade was 13 points. Among 235 graded restaurants in ZIP 11237, the median score behind the latest grade is 12 points. In New York City, lower scores are better.
Inspection history
Jul 23, 2026 Cycle Inspection / Re-inspection
Score: 13Grade: Grade AViolations were cited in the following area(s).
- 06DCritical Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- 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.
Feb 12, 2026 Cycle Inspection / Initial Inspection
Score: 44Violations were cited in the following area(s).
- 02GCritical 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.
- 08CNot critical Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
- 06CCritical Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
- 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.
- 04ECritical Toxic chemical or pesticide improperly stored or used such that food contamination may occur.
- 06FCritical Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
- 06ECritical Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
- 06DCritical Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Nov 23, 2024 Cycle Inspection / Re-inspection
Score: 13Grade: Grade AViolations were cited in the following area(s).
- 04NCritical 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.
- 08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Jan 29, 2024 Cycle Inspection / Initial Inspection
Score: 35Violations were cited in the following area(s).
- 02CCritical Hot TCS food item that has been cooked and cooled is being held for service without first being reheated to 165º F or above within 2 hours.
- 04HCritical Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
- 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.
- 06ECritical Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
- 06DCritical Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Nearby
See all inspected establishments in ZIP 11237 or the New York City overview.
Source: New York City Department of Health and Mental Hygiene (DOHMH), “DOHMH New York City Restaurant Inspection Results” dataset on the official open data portal. Source data as of Nov 4, 2026; imported by FoodCheck USA on Nov 5, 2026. Report a problem with this record.