New York City, NY - An inspection conducted at Leche Y Miel Restaurant on 07/22/2025 identified food safety violations.
Situated at 5761 Broadway Bronx Ny in Kingsbridge, the restaurant serves a diverse clientele in one of New York City's bustling districts.
Inspectors documented: "02g. 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 excep." This finding indicates a need for compliance with established food safety protocols.
Among the findings were infractions involving temperature control, a key component of food safety protocols.
Professional food safety experts consider temperature monitoring essential for preventing foodborne illness Data compiled by food safety institutions reveals that Maintaining proper food temperatures is the most effective method for preventing bacterial growth and foodborne illness. Per USDA Safe Temperature Standards, such standards maintain that dining facilities comply with comprehensive protection measures.
The examination revealed violations related to pest control, which need to be addressed for proper compliance.
Public health authorities continually highlight the fundamental significance of comprehensive pest control practices. Studies from public health organizations show that The FDA Food Code mandates that food storage areas remain free from pest contamination at all times. The HACCP Prevention Guidelines offers detailed requirements for maintaining compliance.
The inspection found infractions involving sanitation, a fundamental aspect of food service operations.
Industry experts consistently emphasize the critical importance of proper sanitation protocols. The FDA Sanitation Standards clearly states that The FDA Food Code establishes comprehensive sanitation requirements that form the foundation of safe food service operations.
The implications extend to broader community food safety standards. Health department data shows that correction of violations helps maintain community health standards.
Regulatory authorities have scheduled an extensive follow-up review to confirm that every infraction has been adequately corrected. Management are required to show complete correction before these violations will be deemed closed.
Food service professionals should take note of important insights from these findings, highlighting the importance of ongoing compliance to health code requirements. Public education continues to be an essential element in ensuring public health protection.
| BUILDING | 5761 |
| Census Tract | 028500 |
| PHONE | 7187085787 |
| ZIPCODE | 10463 |
| RECORD DATE | 08/15/2025 |
| CUISINE DESCRIPTION | Latin American |
| ACTION | Violations were cited in the following area(s). |
| BORO | Bronx |
| Community Board | 208 |
| GRADE DATE | 07/22/2025 |
| Council District | 11 |
| BIN | 2099025 |
| BBL | 2057650728 |
| CAMIS | 50017406 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| Latitude | 40.883639620922 |
| STREET | BROADWAY |
| GRADE | A |
| Longitude | -73.901498479929 |
| DBA | LECHE Y MIEL RESTAURANT |
| INSPECTION DATE | 07/22/2025 |
| SCORE | 10 |
| NTA | BX29 |
| VIOLATION CODES | 02G; 10F |
| ALL VIOLATIONS | 02G: 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. || 10F: 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. |
This inspection was conducted on July 22, 2025.
Chicago Department of Public Health
The following violations were found: 02G: 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. | 10F: 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..
Health code violations can increase the risk of foodborne illness. Common concerns include improper food temperatures (which can allow bacteria growth), inadequate handwashing facilities (which can spread germs), pest activity (which can contaminate food), and cross-contamination risks. These violations are monitored by health departments to ensure public safety and prevent foodborne illness outbreaks.
All inspection data for this report is sourced directly from the New York City Department of Health and Mental Hygiene . View the original data source .
Food safety standards referenced in this report are based on:
Important Note: This article is based on official inspection reports at the time of inspection. Current conditions may differ. Always check the most recent inspection results before dining. Establishments have the opportunity to correct violations and request re-inspection.
