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Grade AMexican

Tulcingo Restaurant

40364040 NATIONAL STREET, Queens

Should you eat here?

Mostly OK — but 2 critical violations were found at the latest inspection (9 months ago). Details below.

Last inspected Oct 16, 2025 · New York City health department

What the inspector found on Oct 16, 2025

  • 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 paperwork or posting requirement, such as permits, certificates, or required signs.

    Current letter grade or Grade Pending card not posted

Inspection history

DateResultTypeViolations
Oct 16, 2025Grade ACycle Inspection / Re-inspection3 (2 critical)
Mar 4, 2025Grade PendingCycle Inspection / Initial Inspection5 (2 critical)
Apr 15, 2024Grade CCycle Inspection / Re-inspection7 (4 critical)
Sep 26, 2023Grade PendingCycle Inspection / Initial Inspection5 (3 critical)
Jan 19, 2023Grade CCycle Inspection / Re-inspection8 (5 critical)

Problems that keep coming back

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

  • 4×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
  • 3×Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
  • 3×A paperwork or posting requirement, such as permits, certificates, or required signs.
  • 2×Raw and ready-to-eat foods were not kept separate, risking contamination.
  • 2×Raw and ready-to-eat foods were not kept separate, risking contamination.
  • 2×Food was not stored, covered, labeled, or dated properly.
  • 2×Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
  • 2×A general health-code issue noted during the inspection.

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