New York City, NY - A scheduled inspection at Montespino Restaurant on 07/23/2025 documented several health code infractions.
The restaurant is located at 1309A Bronx River Avenue Bronx Ny in New York City's Bronx River district, serving local residents and visitors.
Inspectors documented: "04l. Evidence of mice or live mice in establishment's food or non-food areas. (critical: critical). 02g. Cold TCS food item held above 41 °f; smoked or processed fish held above 38 °f; intact raw egg." This finding indicates a need for compliance with established food safety protocols.
The examination revealed violations related to temperature control, which need to be addressed for proper compliance.
Industry research indicates that improper food temperatures can allow dangerous bacteria to multiply rapidly Data compiled by food safety institutions reveals that The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens. Per FDA Temperature Safety Guidelines, such standards maintain that dining facilities comply with comprehensive protection measures.
Inspectors documented deficiencies involving pest control, an essential component of restaurant operations.
Industry experts consistently emphasize the critical importance of proper pest control protocols. The HACCP Prevention Guidelines clearly states that Effective pest control is considered a critical control point in preventing foodborne illness outbreaks.
Among the findings were infractions involving sanitation, a key component of food safety protocols.
Food safety professionals regularly stress the essential nature of adequate sanitation procedures. As outlined in FDA Sanitation Standards, The FDA Food Code establishes comprehensive sanitation requirements that form the foundation of safe food service operations. These federal guidelines guarantee that restaurants adhere to strict health requirements.
The implications extend to broader community food safety standards. Health department data shows that correction of violations helps maintain community health standards.
Local regulatory authorities have ordered that Montespino Restaurant swiftly remediate the documented deficiencies before reopening to customers. Additional review is planned to confirm remediation.
This incident highlights the critical importance of rigorous food safety protocols in commercial food service. Local residents are encouraged to review public inspection records when making dining decisions.
| CAMIS | 50044795 |
| NTA | BX08 |
| BUILDING | 1309A |
| INSPECTION TYPE | Cycle Inspection / Re-inspection |
| ZIPCODE | 10472 |
| Latitude | 40.831649175063 |
| Community Board | 209 |
| BBL | 2 |
| RECORD DATE | 08/15/2025 |
| CUISINE DESCRIPTION | Latin American |
| ACTION | Violations were cited in the following area(s). |
| BORO | Bronx |
| INSPECTION DATE | 07/23/2025 |
| STREET | BRONX RIVER AVE |
| Census Tract | 005600 |
| PHONE | 9174718991 |
| SCORE | 32 |
| DBA | MONTESPINO RESTAURANT |
| GRADE DATE | 07/23/2025 |
| Longitude | -73.881451467714 |
| GRADE | Z |
| Council District | 17 |
| VIOLATION CODES | 04L; 02G; 10B; 08A; 04N; 10F; 02B |
| ALL VIOLATIONS | 04L: Evidence of mice or live mice in establishment's food or non-food areas. || 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. || 10B: 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. || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 04N: Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies; blow flies; bottle flies; flesh flies; drain flies; Phorid flies and fruit flies. || 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. || 02B: Hot TCS food item not held at or above 140 °F. |
This inspection was conducted on July 23, 2025.
Chicago Department of Public Health
The following violations were found: 04L: Evidence of mice or live mice in establishment's food or non-food areas. | 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. | 10B: 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. | 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 04N: Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies. | 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. | 02B: Hot TCS food item not held at or above 140 °F..
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.
