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Malina's Kitchen: health inspection history

2345 Jerome Avenue, New York City, NY 10468

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: 2345 Jerome Avenue, New York City, NY 10468
Borough: Bronx
Cuisine (as listed): African
Most recent grade: Grade Pending issued Jun 30, 2026
Latest inspection: Jun 30, 2026 (Cycle Inspection / Reopening Inspection)
Records shown: 7 inspections, Sep 30, 2024 to Jun 30, 2026

Across these 7 inspection records, the health department cited 30 violations, of which 19 were flagged critical.

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Inspection history

Jun 30, 2026 Cycle Inspection / Reopening Inspection

Score: 4Grade: Grade PendingEstablishment re-opened by DOHMH.

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.

May 14, 2026 Cycle Inspection / Initial Inspection

Score: 75Establishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed.

04KCritical Evidence of rats or live rats in establishment's food or non-food areas.
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.
04ACritical Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
06FCritical Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
02BCritical Hot TCS food item not held at or above 140 °F.
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.
08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
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.

Apr 14, 2025 Cycle Inspection / Initial Inspection

Score: 13Grade: Grade AViolations were cited in the following area(s).

02BCritical Hot TCS food item not held at or above 140 °F.
06ECritical Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

Nov 8, 2024 Pre-permit (Operational) / Reopening Inspection

Score: 4Grade: Grade CEstablishment re-opened by DOHMH.

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.
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.

Oct 10, 2024 Pre-permit (Operational) / Re-inspection

Score: 137Establishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed.

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.
06DCritical Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
04KCritical Evidence of rats or live rats in establishment's food or non-food areas.
05HCritical No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
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.
28-06Not critical Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
10GNot critical Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
06FCritical Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
05FCritical Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures
02BCritical Hot TCS food item not held at or above 140 °F.
03ACritical Food, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site.

Sep 30, 2024 Pre-permit (Operational) / Initial Inspection

Score: 40Violations were cited in the following area(s).

05FCritical Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures
10GNot critical Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
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.

Sep 30, 2024 Administrative Miscellaneous / Initial Inspection

Score: not recordedViolations were cited in the following area(s).

20-08Not critical Failure to post or conspicuously post healthy eating information

Nearby

See all inspected establishments in ZIP 10468 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.