Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Michoacana Sabor A Mexico 2 last inspected?
The most recent inspection on record was on Oct 27, 2026. The result listed by New York State Department of Health was “Critical violations found”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
8 inspections on record, from May 23, 2024 to Oct 27, 2026.
Has Michoacana Sabor A Mexico 2 ever been closed by the health department?
No closure appears in the 8 inspection records we hold for this business. The earliest is dated May 23, 2024.
The Full Inspection History
8 inspections
Re-Inspection
Oct 27, 2026
Critical violations found
1 recorded violation
criticalCode 2EFood temperature
Official Wording
Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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.
Official record from New York State Department of Health, Oct 27, 2026 · Original Source
Re-Inspection
Oct 14, 2026
Critical violations found
1 recorded violation
criticalCode 2EFood temperature
Official Wording
Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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.
Official record from New York State Department of Health, Oct 14, 2026 · Original Source
Re-Inspection
Sep 18, 2026
Critical violations found
1 recorded violation
criticalCode 2EFood temperature
Official Wording
Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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.
Official record from New York State Department of Health, Sep 18, 2026 · Original Source
Inspection
Aug 24, 2026
Critical violations found
1 recorded violation
criticalCode 2EFood temperature
Official Wording
Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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.