Grade BMexicanNo recent inspection

Taqueria Santa Fe

47-08 47 AVENUE, Queens, 11377

Should you eat here?

Mostly OK — but 3 critical violations were found at the latest inspection (1 year ago). Details below.

Last inspected Jul 25, 2025 · New York City health department

Raw and ready-to-eat foods were not kept separate, risking contamination.
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
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
A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.
No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
Critical
A paperwork or posting requirement, such as permits, certificates, or required signs.
Current letter grade or Grade Pending card not posted

Date	Result	Type	Violations
Jul 25, 2025	Grade B	Administrative Miscellaneous / Re-inspection	4 (3 critical)
Jun 4, 2025	Grade Pending	Cycle Inspection / Initial Inspection	8 (4 critical)
Oct 31, 2023	Grade B	Cycle Inspection / Re-inspection	6 (4 critical)
Feb 13, 2023	Grade Pending	Cycle Inspection / Initial Inspection	1 (1 critical)

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

2×Raw and ready-to-eat foods were not kept separate, risking contamination.
2×Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
2×A paperwork or posting requirement, such as permits, certificates, or required signs.
2×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.

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