Latin American · New York City, NY

Empanada Mama

239 1 Avenue

Last inspected May 17, 2025 · View Map ↗ · Compare ↗

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No violations recorded

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

Quick Answers

When was Empanada Mama last inspected?: The most recent inspection on record was on May 17, 2025. The result listed by NYC Department of Health and Mental Hygiene was “No violations recorded” (official score 0).
Were any violations recorded at the last inspection?: No. No violations were recorded at the most recent inspection.
How many inspections are on record?: 4 inspections on record, from May 18, 2024 to May 17, 2025.
Has Empanada Mama ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated May 18, 2024.

The Full Inspection History

4 inspections

Inter-Agency Task Force / Initial Inspection

May 17, 2025

No violations recorded

Official score: 0 · Understand This Area’s Scale

0 recorded violations

No violations recorded in this inspection.

Official record from NYC Department of Health and Mental Hygiene, May 17, 2025 · Original Source

Cycle Inspection / Re-inspection

Nov 12, 2024

A Grade

Official score: 0 · Understand This Area’s Scale

0 recorded violations

No violations recorded in this inspection.

Official record from NYC Department of Health and Mental Hygiene, Nov 12, 2024 · Original Source

Cycle Inspection / Initial Inspection

May 21, 2024

Violations cited

Official score: 19 · Understand This Area’s Scale

3 recorded violations

minorCode 10FCleaning and sanitizing

Official Wording

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.

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

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 03IFood source and labeling

Official Wording

Juice packaged on premises with no or incomplete label, no warning statement

In Plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

Official record from NYC Department of Health and Mental Hygiene, May 21, 2024 · Original Source

Inter-Agency Task Force / Initial Inspection