SANITARY INSPECTION RECORD — NEW YORK CITY DOHMH

TULCINGO RESTAURANT.

YOUR CALL. 75/100

40364040 NATIONAL STREET · QUEENS, NEW YORK CITY

Last inspected October 16, 2025 · passed with conditions

0 of 8 inspections passed, 8 passed with conditions. 16 critical violations across the record.

THE NUMBERS

INSPECTIONS
8
0 passed · 8 w/ conditions
VIOLATIONS
28
includes 16 critical
RECORDS COVER
2 YEARS
since Jan 2023

INSPECTION HISTORY

OCT 16
2025
PASS W/ CONDITIONS
1 violation
DETAILS
MINOROther
Current letter grade or Grade Pending card not posted
OCT 16
2025
PASS W/ CONDITIONS
2 violations2 CRITICAL
DETAILS
CRITICALFood Temperature
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 dur
CRITICALSanitation
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
MAR 4
2025
PASS W/ CONDITIONS
2 violations
DETAILS
MINOROther
Current letter grade or Grade Pending card not posted
MINOROther
Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station)
MAR 4
2025
PASS W/ CONDITIONS
3 violations2 CRITICAL
DETAILS
CRITICALSanitation
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
CRITICALFood Storage & Handling
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condi
MINORSanitation
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 under
APR 15
2024
PASS W/ CONDITIONS
1 violation
DETAILS
MINOROther
Current letter grade or Grade Pending card not posted
show all 8 inspections →
APR 15
2024
PASS W/ CONDITIONS
6 violations4 CRITICAL
DETAILS
CRITICALOther
Hot TCS food item not held at or above 140 °F.
MINORPest Activity
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
CRITICALFood Temperature
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, f
MINORSanitation
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 under
CRITICALFood Temperature
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 dur
CRITICALPest Activity
Live roaches in facility's food or non-food area.
SEP 26
2023
PASS W/ CONDITIONS
5 violations3 CRITICAL
DETAILS
CRITICALFood Storage & Handling
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condi
MINORFacility Condition
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, sm
CRITICALOther
Hot TCS food item not held at or above 140 °F.
MINORSanitation
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 under
CRITICALFood Temperature
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, f
JAN 19
2023
PASS W/ CONDITIONS
8 violations5 CRITICAL
DETAILS
CRITICALSanitation
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
CRITICALSanitation
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
CRITICALFood Storage & Handling
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
MINORPest Activity
Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
CRITICALFood Temperature
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 dur
MINORPlumbing & Waste
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 liq
MINORSanitation
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 under
CRITICALFood Storage & Handling
Food, food preparation area, food storage area, or other area used by employees or patrons, contaminated by sewage or liquid waste.

Data sourced from NYC Dept. of Health and Mental Hygiene · Official record →