Inspection conducted Mar 23, 2026 · Data released by DOHMH Mar 27, 2026
GRADE B VIOLATIONS
El Rey Tacos Gets Grade B After Inspection - Manhattan
Published May 4, 2026 4:00 AM
1450 BROADWAY, Manhattan, NY 10018 · Mexican
27
Violation Score
A: 0-13 · B: 14-27 · C: 28+
Manhattan, NY — El Rey Tacos, a Mexican restaurant at 1450 Broadway in Midtown Manhattan, received a Grade B following a health inspection conducted March 23, 2026. The restaurant scored 27 points — the highest score still within the Grade B range and one point below the Grade C threshold. Inspection data was released by the New York City Department of Health and Mental Hygiene (DOHMH) on March 27, 2026.
What Inspectors Found
Inspectors documented 17 violations during the visit, including 11 classified as critical under NYC Health Code Article 81.
Among the critical violations recorded:
Inspectors cited multiple instances of food contact surfaces not being properly washed, rinsed, and sanitized after use (Code 06D). This violation was cited three times, indicating a pattern identified across different areas or points in the inspection. Additionally, the absence of properly calibrated thermometers in food preparation and holding areas was noted three times under Code 04J. Calibrated thermometers are required to verify safe cooking, cooling, reheating, and holding temperatures for temperature-controlled-for-safety (TCS) foods.
Inspectors also documented two separate instances each of wiping cloths not stored correctly between uses (Code 06F) and staff eating or drinking from open containers in food preparation or storage areas (Code 06B). A further critical violation noted food, supplies, or equipment not protected from potential contamination during storage or preparation (Code 06C).
Six non-critical violations were also recorded, all related to Code 19-07: failure to maintain a sufficient supply of single-use plastic straws as required.
Food Safety Context
Under NYC Health Code Article 81 and the FDA Food Code, critical violations are those most directly linked to foodborne illness risk. Improper sanitization of food contact surfaces can allow pathogens to transfer between food preparation cycles. The absence of calibrated thermometers compromises a kitchen's ability to verify that foods are held at safe temperatures — a core requirement for controlling bacterial growth in TCS foods such as cooked meats, dairy, and prepared ingredients.
Personnel hygiene violations, including eating or drinking in food handling areas, are considered critical because they introduce direct contamination risk to food and food-contact surfaces.
Inspection History
No prior inspection history is available for this location in the DOHMH public record.
Understanding NYC Restaurant Grades
New York City grades restaurants based on points accumulated during inspections. Fewer points indicate better compliance:
- A: 0–13 points
- B: 14–27 points
- C: 28 or more points
A score of 27 places El Rey Tacos at the upper boundary of the Grade B range. Restaurants that score in the Grade B or C range may request a re-inspection, at which point a final grade is issued.
Consumers can review current and historical inspection records for any NYC restaurant through the DOHMH's NYC Restaurant Inspection Results portal at nyc.gov, or through the NYC Health app. Inspection records are public and updated regularly as new inspections are completed.
More About This Restaurant
View the full inspection history for El Rey Tacos including all past inspections, violations, and grade changes.
Violations Documented — Mar 23, 2026
CRITICAL
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (Code 06D)
CRITICAL
Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding. (Code 04J)
CRITICAL
Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding. (Code 04J)
CRITICAL
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses. (Code 06F)
CRITICAL
Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area. (Code 06B)
CRITICAL
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses. (Code 06F)
CRITICAL
Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area. (Code 06B)
CRITICAL
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (Code 06D)
CRITICAL
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor. (Code 06C)
Non-Critical
Failure to maintain a sufficient supply of single-use, non-compostable plastic straws. (Code 19-07)
Non-Critical
Failure to maintain a sufficient supply of single-use, non-compostable plastic straws. (Code 19-07)
Non-Critical
Failure to maintain a sufficient supply of single-use, non-compostable plastic straws. (Code 19-07)
Non-Critical
Failure to maintain a sufficient supply of single-use, non-compostable plastic straws. (Code 19-07)
Non-Critical
Failure to maintain a sufficient supply of single-use, non-compostable plastic straws. (Code 19-07)
CRITICAL
Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding. (Code 04J)
Non-Critical
Failure to maintain a sufficient supply of single-use, non-compostable plastic straws. (Code 19-07)
CRITICAL
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (Code 06D)
Inspection History
View full inspection history for El Rey Tacos at 1450 BROADWAY, Manhattan →
Editorial Standards & Data Transparency
Data Source: This report is based on official public inspection data from the NYC Department of Health and Mental Hygiene (DOHMH), released under the NYC Open Data program.
Editorial Process: Content generated using AI (Claude) to synthesize official inspection data into accessible reporting, then reviewed and verified for accuracy by our editorial team.
Professional Review: All content undergoes standards and compliance oversight by Christopher F. Nesbitt, Sr., NH EMT & BU-trained Paralegal, through Twin Digital Media's regulatory data auditing protocols.
Regulatory References: NYC Health Code Article 81, FDA Food Code (2022). NYC Restaurant Inspections is an independent public data reporting service. We are not affiliated with the City of New York.
| Last verified: June 12, 2026 | Our methodology