Mexican · New York City, NY

Bella's Place

87-77 Sutphin Boulevard

Last inspected Nov 24, 2025 · View Map ↗ · Compare ↗

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A Grade

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

Quick Answers

When was Bella's Place last inspected?: The most recent inspection on record was on Nov 24, 2025. The result listed by NYC Department of Health and Mental Hygiene was “Grade A” (official score 5).
Were any violations recorded at the last inspection?: Yes: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 2 inspections on record, from Jul 30, 2024 to Nov 24, 2025.
Has Bella's Place ever been closed by the health department?: No closure appears in the 2 inspection records we hold for this business. The earliest is dated Jul 30, 2024.

The Full Inspection History

2 inspections

Cycle Inspection / Initial Inspection

Nov 24, 2025

A Grade

Official score: 5 · Understand This Area’s Scale

1 recorded violation

minorCode 10GCleaning and sanitizing

Official Wording

Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from NYC Department of Health and Mental Hygiene, Nov 24, 2025 · Original Source

Cycle Inspection / Initial Inspection

Jul 30, 2024

A Grade

Official score: 12 · Understand This Area’s Scale

2 recorded violations

criticalCode 02GFood temperature

Official Wording

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.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

criticalCode 06FCleaning and sanitizing

Official Wording

Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from NYC Department of Health and Mental Hygiene, Jul 30, 2024 · Original Source

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