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Taqueria Coatzingo: health inspection history
76-05 Roosevelt Avenue, New York City, NY 11372
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
- 76-05 Roosevelt Avenue, New York City, NY 11372
- Borough
- Queens
- Cuisine (as listed)
- Mexican
- Most recent grade
- Grade B issued Apr 9, 2025 (later inspections in the data have not produced a new grade yet)
- Latest inspection
- Sep 23, 2026 (Cycle Inspection / Initial Inspection)
- Records shown
- 8 inspections, Jun 24, 2024 to Sep 23, 2026
Across these 8 inspection records, the health department cited 47 violations, of which 29 were flagged critical. The score behind its most recent letter grade was 24 points. Among 308 graded restaurants in ZIP 11372, the median score behind the latest grade is 12 points. In New York City, lower scores are better.
Inspection history
Sep 23, 2026 Cycle Inspection / Initial Inspection
Score: 50Violations were cited in the following area(s).
- 06FCritical Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
- 09CNot critical Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
- 06ECritical Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
- 08CNot critical Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
- 06DCritical Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- 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.
- 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.
- 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.
- 02BCritical Hot TCS food item not held at or above 140 °F.
- 10GNot critical Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
- 09ENot critical Wash hands sign not posted near or above hand washing sink.
Aug 26, 2026 Administrative Miscellaneous / Initial Inspection
Score: not recordedViolations were cited in the following area(s).
- 20-06Not critical Current letter grade or Grade Pending card not posted
Apr 9, 2025 Cycle Inspection / Re-inspection
Score: 24Grade: Grade BViolations were cited in the following area(s).
- 09CNot critical Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
- 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.
- 04ACritical Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
- 06DCritical Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Mar 14, 2025 Cycle Inspection / Initial Inspection
Score: 65Violations were cited in the following area(s).
- 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.
- 08CNot critical Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
- 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.
- 04ACritical Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
- 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.
- 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.
- 09BNot critical Thawing procedure improper.
- 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.
- 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.
Mar 14, 2025 Trans Fat / Initial Inspection
Score: not recordedViolations were cited in the following area(s).
- 16-02The original nutrition fact labels or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site.
Aug 26, 2024 Cycle Inspection / Re-inspection
Score: 51Grade: Grade CViolations were cited in the following area(s).
- 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.
- 06BCritical Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.
- 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.
- 08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
- 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.
- 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.
- 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.
- 08CNot critical Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
Jun 24, 2024 Cycle Inspection / Initial Inspection
Score: 78Violations were cited in the following area(s).
- 06FCritical Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
- 04KCritical Evidence of rats or live rats in establishment's food or non-food areas.
- 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.
- 08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
- 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.
- 04MCritical Live roaches in facility's food or non-food area.
- 04ACritical Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
- 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.
- 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.
Jun 24, 2024 Administrative Miscellaneous / Initial Inspection
Score: not recordedViolations were cited in the following area(s).
- 20-06Not critical Current letter grade or Grade Pending card not posted
Nearby
See all inspected establishments in ZIP 11372 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.