New York, NY — Three Bronx restaurants received inspection scores in the Grade B range during New York City Department of Health and Mental Hygiene visits on February 27, 2026. The establishments — spanning chicken, Middle Eastern, and other cuisine types — each recorded scores between 17 and 19 points, with an average of 18.3. All three inspections documented critical violations related to food safety fundamentals including temperature control, equipment sanitation, and required certifications.
The Inspections
On the western edge of the Bronx near the Cross Bronx Expressway, Los Munchies, located at 1354 Edward L. Grant Highway, received a score of 19 points. Inspectors documented multiple critical violations at the establishment. The most significant finding involved hot time and temperature control for safety (TCS) food items not being held at or above the required 140°F threshold — a core food safety standard outlined in both NYC Health Code Article 81 and the FDA Food Code. When hot foods drop below this temperature, they enter what food safety professionals call the "danger zone," where harmful bacteria can multiply rapidly.
Additionally, inspectors noted that the required "Choking First Aid" poster was not posted, and the "Alcohol and Pregnancy" warning sign was missing. The inspection also cited the absence of proper anti-siphonage or back-flow prevention devices, which are required to prevent contaminated water from flowing back into the clean water supply — a plumbing safeguard mandated under NYC Health Code regulations.
Farther north on Gun Hill Road, Halal Munchies at 79 East Gun Hill Road earned a score of 19 points as well. The Middle Eastern restaurant was cited for not having a properly scaled and calibrated thermometer or thermocouple readily accessible in food preparation areas — a violation that appeared twice in the inspection record, underscoring the importance health officials place on accurate temperature monitoring. Without reliable thermometers, kitchen staff cannot verify that foods are being cooked, held, and cooled at safe temperatures.
Inspectors also documented that non-food contact surfaces or equipment were made of unacceptable material, were not kept clean, or were not properly sealed, raised, or spaced to allow for adequate cleaning. While non-food contact surfaces do not directly touch the food being prepared, their maintenance is essential for preventing cross-contamination and maintaining overall kitchen hygiene.
In the Throgs Neck neighborhood, the national chain Wingstop at 3821 East Tremont Avenue recorded the lowest score among the three at 17 points. Inspectors cited the location for improper use or storage of sanitized equipment and utensils, including in-use food dispensing utensils. The inspection also found that no manager or supervisor on site held a valid Food Protection Certificate (FPC) — a requirement under NYC Health Code that ensures at least one person in a supervisory role has completed an approved food safety training course.
The Wingstop location was also cited for failing to post the required sodium warning icon on menus, menu boards, or food tags for items containing 2,300 milligrams or more of sodium. This requirement, part of New York City's sodium labeling law, is designed to help consumers make informed choices about high-sodium menu items.
Common Patterns
Several notable patterns emerge from the February 27 inspections. All three establishments received scores within a narrow two-point range of 17 to 19, placing them solidly in the middle of the Grade B spectrum. This consistency suggests moderate-level compliance issues rather than severe systemic failures.
Temperature control and monitoring appeared as a recurring theme. Los Munchies was cited for not holding hot TCS foods at proper temperatures, while Halal Munchies lacked the calibrated thermometers necessary to verify those temperatures in the first place. Together, these violations highlight a common challenge in food service: maintaining the cold chain and hot-holding standards that prevent bacterial growth.
Equipment and utensil sanitation also surfaced across multiple inspections. Both Halal Munchies and Wingstop received citations related to equipment cleanliness and proper handling of sanitized items. These violations, while not always immediately visible to diners, reflect the day-to-day operational practices that health inspectors evaluate during unannounced visits.
The inspections also revealed gaps in required postings and certifications. Missing safety posters at Los Munchies and the absent Food Protection Certificate at Wingstop point to administrative compliance issues that, while correctable, are taken seriously by the Health Department.
What This Means for Diners
A Grade B score indicates that a restaurant had violations identified during inspection but that those violations do not represent an immediate threat to public health. Restaurants receiving initial scores in the B range have the opportunity to request a re-inspection to improve their grade before it must be posted.
Diners can look up the full inspection history of any New York City restaurant through the NYC Department of Health's online restaurant inspection portal or through resources like NYCRestaurantInspections.com. Reviewing a restaurant's inspection history over time — rather than focusing on a single visit — provides a more complete picture of an establishment's food safety track record.
All three restaurants have the opportunity to address the documented violations and request re-inspection. Many establishments successfully improve their scores after correcting cited issues and reinforcing staff training on food safety protocols.
Understanding NYC Restaurant Grades
New York City's restaurant grading system, administered by the Department of Health and Mental Hygiene, assigns letter grades based on the total violation points recorded during an inspection. A Grade A corresponds to a score of 0 to 13 points, indicating minimal violations. A Grade B falls in the range of 14 to 27 points, reflecting moderate violations that require correction. A Grade C is assigned for scores of 28 points or higher, indicating more significant compliance concerns.
Each violation carries a specific point value based on its severity and the condition observed. Critical violations — those most likely to contribute to foodborne illness — carry the highest point values. The grading system, established in 2010, is designed to give consumers a quick, visible indicator of a restaurant's most recent inspection performance.
Restaurants that do not achieve a Grade A on their initial inspection may choose to be re-inspected. The letter grade posted in the restaurant window always reflects the establishment's best outcome from the current inspection cycle. For detailed inspection results, including specific violations cited, diners can visit the NYC Department of Health website or search for any restaurant at NYCRestaurantInspections.com.