Grade BSpanish

Tarros Bar

111-13 ROOSEVELT AVENUE, Queens, 11368

Should you eat here?

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

Last inspected May 2, 2026 · New York City health department

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
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
An issue with how food is prepared, protected, or handled during service.
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
Critical
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 2, 2026	Grade Pending	Cycle Inspection / Initial Inspection	5 (3 critical)
Sep 24, 2024	Grade B	Cycle Inspection / Re-inspection	5 (2 critical)
Jun 25, 2024	Grade Pending	Cycle Inspection / Initial Inspection	4 (2 critical)

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

3×An issue with how food is prepared, protected, or handled during service.
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.

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