Grade BItalian

Antonio's Trattoria

2370 BELMONT AVENUE, Bronx, 10458

Should you eat here?

Mostly OK — but 2 critical violations were found at the latest inspection (2 months ago). Details below.

Last inspected May 29, 2026 · New York City health department

Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
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
Raw and ready-to-eat foods were not kept separate, risking contamination.
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Critical
A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
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.
A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
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.
A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.
Wash hands sign not posted near or above hand washing sink.

Date	Result	Type	Violations
May 29, 2026	Grade Pending	Cycle Inspection / Re-inspection	5 (2 critical)
Nov 3, 2025	Grade Pending	Cycle Inspection / Initial Inspection	7 (3 critical)
Aug 19, 2024	Grade B	Cycle Inspection / Re-inspection	2 (2 critical)
Apr 15, 2024	Grade Pending	Cycle Inspection / Initial Inspection	5 (3 critical)

Issues cited at more than one inspection — a better signal than any single visit.

3×Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
2×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
2×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
2×A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.
2×Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.
2×Raw and ready-to-eat foods were not kept separate, risking contamination.

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