At a glance
CleanCleaver food safety systematic review results
What happened?
51point violations
8 problems found · 5 marked critical · Health department inspection, Pre-permit (Operational) / Re-inspection · Aug 25, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Taqueria El Chato?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: Food not cooked to the right temperature 02AHow to fixFix it
- Marked critical: Food from an unapproved supplier 03AHow to fixFix it
- Marked critical: Equipment in poor repair 05CHow to fixFix it
Source: New York City Department of Health and Mental Hygiene
We review New York City health data to make this report. We are not the New York City Department of Health and Mental Hygiene.
Visit them directly at nyc.gov (opens the department's site) · How we review
For Taqueria El Chato's team
Is this your place?
Welcome, Taqueria El Chato. We'll walk through this together, one item at a time. To log the fixes, claim Taqueria El Chato first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Taqueria El ChatoWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Food not cooked to the right temperatureThe health department found: “Time/Temperature Control for Safety (TCS) food not cooked to required minimum internal temperature. • Poultry,…”
First step: Minimum inside temperatures
Then the next one: Food from an unapproved supplier
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from the rule it names: Food Code 3-401.11, Food Code 3-201.11, Food Code 3-302.11, Food Code 4-603.16.
Try it yourself
Fix and log it: Food not cooked to the right temperature
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Minimum inside temperatures
From Food Code 3-401.11
Logged
That's one done. We'll be here for the next.
What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
Example reply
CleanCleaverBusiness reply
Your business replied to this with the public statement:
We fixed this the same day. Now our team logs it on their phones at open and close.
The date of your reply
This is not an official update to the health inspection report. The county's record is unchanged.
Most kitchens get something cited at some point. What people remember is that you fixed it.
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Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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Inspections
From New York City Department of Health and Mental Hygiene · 3 inspections on record · Last checked Oct 7, 2026
The health department visited 3 times in the last 12 months (3 other).
NYC inspects each restaurant at least once a year. A place scoring 14 or more on an initial inspection gets a second, graded inspection.
Every visit
LatestAug 25, 2026Pre-permit (Operational) / Re-inspection51 points (C)
This one: 51 points (C), inspected Aug 25, 2026.
8 violations listed, 5 marked critical.
Critical (5)
Marked critical by New York City Department of Health and Mental Hygiene
Food not cooked to the right temperature
The department's words
02A Time/Temperature Control for Safety (TCS) food not cooked to required minimum internal temperature. • Poultry, poultry parts, ground and comminuted poultry, all stuffing containing poultry, meats, fish or ratites to or above 165 °F for 15 seconds with no interruption of the cooking process • Ground meat, and food containing ground and comminuted meat, to or above 158 °F for 15 seconds with no
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-401.11
How can a restaurant or home fix this?
Minimum inside temperatures
- Probe the thickest part. The food must stay at the temperature for the hold time.
- Poultry (chicken, turkey), stuffed meat, fish or pasta, stuffing with meat, hunted game: 165°F, instant
- Ground meat and ground fish (burgers, sausage), eggs cooked to hold for later, injected or tenderized meat: 155°F for 17 seconds
From Food Code 3-401.11
Burgers: check every batch
3 more steps in the full guide Read the free guide
Cooking temperatures
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Taqueria El Chato? Fix it
Marked critical by New York City Department of Health and Mental Hygiene
Food from an unapproved supplier
The department's words
03A 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.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-201.11
How can a restaurant or home fix this?
Approved sources only
- Buy from licensed suppliers and stores. Keep receipts or invoices that show the source.
- Reject home-slaughtered or uninspected meat, and meat marked "Not for Sale" or "Custom Exempt."
- USDA grades (Prime, Choice) are about quality. The inspection mark is what shows safety.
From Food Code 3-201.11
Temperatures on arrival
2 more steps in the full guide Read the free guide
Receiving deliveries
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Taqueria El Chato? Fix it
Marked critical by New York City Department of Health and Mental Hygiene
Equipment in poor repair
The department's words
05C Food contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 4-101.11
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Taqueria El Chato? Fix it
Marked critical by New York City Department of Health and Mental Hygiene
Raw food not kept apart from ready-to-eat food
The department's words
06C 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.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Taqueria El Chato? Fix it
Marked critical by New York City Department of Health and Mental Hygiene
Food-contact surfaces not cleaned or sanitized right
The department's words
06D Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Taqueria El Chato? Fix it
Not critical (3)
Equipment in poor repair
The department's words
09C Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
Food Code 4-101.11
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Taqueria El Chato? Fix it
No backflow test on file
The department's words
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.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Taqueria El Chato? Fix it
Hood filters need cleaning
The department's words
10D Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Taqueria El Chato? Fix it
EarlierApr 16, 2026Pre-permit (Operational) / Initial Inspection42 points
5 violations listed, 4 marked critical.
Critical (4)
Marked critical by New York City Department of Health and Mental Hygiene
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by New York City Department of Health and Mental Hygiene
The department's words
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 items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by New York City Department of Health and Mental Hygiene
No certified food protection manager on record
The department's words
04A Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by New York City Department of Health and Mental Hygiene
Raw food not kept apart from ready-to-eat food
The department's words
06C 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.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Dish sink or dish machine not set up right
The department's words
10G Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
EarlierApr 16, 2026Administrative Miscellaneous / Initial InspectionNo score given
1 violation listed, 0 marked critical.
Not critical (1)
Failure to post or conspicuously post healthy eating information
The department's words
20-08 Failure to post or conspicuously post healthy eating information
Source: New York City Department of Health and Mental Hygiene. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of Taqueria El Chato, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food not cooked to the right temperature Read the free guide
- Food from an unapproved supplier Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Raw food not kept apart from ready-to-eat food Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Hood filters need cleaning In CleanCleaver: Hood filters
Call Taqueria El Chato
Ask for the manager. Taqueria El Chato can only fix what it knows about.
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to New York City Department of Health and Mental Hygiene (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
Do you work at or run Taqueria El Chato?
See the plan to fix each item and show what you did.
Address thisAbout this record
Search for the name on NYC Health's restaurant grades lookup.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
Zero points means the inspector found no problems. New York City adds points for each problem. Big ones, the kind most likely to make someone sick, add more.
Inspectors add points for each problem they find. 0 to 13 points is an A, 14 to 27 a B, 28 or more a C.
- Listed as
- Mexican
- Inspection type
- Pre-permit (Operational) / Re-inspection
- Result
- 51 points (C)
- Source
- New York City Department of Health and Mental Hygiene
This is not an official ranking or grade. See the official source: New York City Department of Health and Mental Hygiene (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.