Bronx, NY — Antojitos D' Juliangie, a Latin American restaurant located at 82 West 181st Street in the Bronx, was closed by the New York City Department of Health and Mental Hygiene (DOHMH) following an inspection conducted July 22, 2026. Inspectors recorded a score of 111, well above the threshold for a C grade, and cited two critical violations related to food temperature control. The inspection data was released by DOHMH on July 24, 2026.

What Inspectors Found

During the July 22 inspection, DOHMH inspectors documented two critical violations, both centered on the restaurant's failure to maintain proper temperature control for potentially hazardous foods.

The first violation, Code 02G, was cited for cold Time/Temperature Control for Safety (TCS) food items held above 41°F. Under NYC Health Code and FDA Food Code standards, perishable foods such as meat, dairy, and prepared items must be kept at or below 41°F to slow bacterial growth. Foods held at higher temperatures enter what regulators call the "temperature danger zone," where pathogens such as Salmonella, Listeria, and Staphylococcus aureus can multiply rapidly.

The second violation, Code 05F, was cited for insufficient or absent hot holding, cold storage, or cold holding equipment capable of maintaining TCS foods at required temperatures. This violation indicates that the problem was not simply a matter of operator error — inspectors identified a deficiency in the physical equipment available to store food safely. Without adequate refrigeration or cold holding capacity, maintaining compliant food temperatures is not possible regardless of staff practices.

Both violations were classified as critical, meaning they represent conditions with a direct potential to contribute to foodborne illness. According to DOHMH policy, critical violations requiring immediate action must be corrected before a closed establishment can reopen.

Food Safety Context

Temperature control is one of the foundational principles of food safety regulation. NYC Health Code Article 81 and the FDA Food Code both establish specific temperature thresholds for TCS foods — items that support the growth of harmful microorganisms when held improperly. Cold TCS foods must generally be maintained at or below 41°F, while hot foods must be held at or above 140°F.

When cold holding equipment is insufficient or absent, as documented in this inspection, the risk of temperature abuse across multiple food items increases significantly. Foods that appear visually acceptable may still harbor dangerous levels of bacterial contamination if they have been stored at unsafe temperatures for extended periods.

The DOHMH closure action reflects the agency's standard protocol when violations posing an immediate public health risk are identified and cannot be fully corrected during the inspection itself. The establishment is permitted to reopen once all violations requiring immediate action have been addressed and verified by a follow-up inspection.

Inspection History

Antojitos D' Juliangie's prior inspection record shows significant variation in scores:

  • December 9, 2024: Score 9 — Grade A
  • September 23, 2024: Score 30 — no grade recorded
  • July 22, 2026: Score 111 — Grade C, closed by DOHMH

The December 2024 inspection resulted in a score of 9, comfortably within the Grade A range, indicating the restaurant had previously maintained a high standard of compliance. The September 2024 inspection recorded a score of 30, which falls in the C range, suggesting some deterioration in compliance in the months prior. The July 2026 inspection represents a substantial increase in violations from the previous A-grade result.

Understanding NYC Restaurant Grades

New York City's restaurant grading system is administered by DOHMH and assigns letter grades based on the point score accumulated during an inspection. Each violation carries a set point value depending on its severity and public health risk.

  • Grade A: Score of 0 to 13 points
  • Grade B: Score of 14 to 27 points
  • Grade C: Score of 28 points or more

A score of 111 points, as recorded in this inspection, falls well into Grade C territory. When an establishment receives a score in the B or C range on an initial inspection, it is typically offered a re-inspection before a final grade is assigned. However, when inspectors cite violations requiring immediate action — such as the critical temperature violations found here — closure can occur regardless of the grading cycle.

Grades must be posted in a visible location at the entrance of every NYC food service establishment under Local Law 81 of 2009.

More About This Restaurant

View the full inspection history for Antojitos D' Juliangie including all past inspections, violations, and grade changes.