ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was La Potranca last inspected?
The most recent inspection on record was on Dec 22, 2025. The result listed by NYC Department of Health and Mental Hygiene was “Violations cited”.
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 Dec 22, 2025 to Dec 22, 2025.
Has La Potranca ever been closed by the health department?
No closure appears in the 2 inspection records we hold for this business. The earliest is dated Dec 22, 2025.
The Full Inspection History
2 inspections
Trans Fat / Initial Inspection
Dec 22, 2025
Violations cited
1 recorded violation
notedCode 16-02Food temperature
Official Wording
The original nutrition fact labels or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site.
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.
No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
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 liquid waste improperly disposed of.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.