New York, NY — Four New York City restaurants reopened on March 12, 2026 after passing Department of Health re-inspections following temporary closures. The establishments span three boroughs and represent diverse cuisines including Mexican, Caribbean, and American fare.

The Inspections

Rinconcito Domex, a Mexican restaurant at 505 DeKalb Avenue in Brooklyn, received a score of 3 points during its reopening inspection. The facility had been cited for non-food contact surfaces made of unacceptable material or not properly maintained. According to NYC Health Code Article 81, all food service equipment must be constructed of smooth, easily cleanable materials and kept in good repair.

In Queens, Nyaminz & Jaminz Caribbean Kitchen at 108-10 Guy R Brewer Boulevard passed re-inspection with a score of 2 points. The establishment had documented violations related to equipment surfaces not meeting acceptable standards. The facility addressed these concerns and met compliance requirements for reopening.

Redwood Cafe, an American restaurant at 118-18 Queens Boulevard in Queens, cleared re-inspection with 7 points. The original violation involved improper cooling of time/temperature control for safety (TCS) foods after cooking or removal from hot holding. The FDA Food Code requires potentially hazardous foods to cool from 135°F to 70°F within two hours, then from 70°F to 41°F within four additional hours.

Los Dos Mixtecas, a Mexican restaurant at 1285 Castleton Avenue on Staten Island, achieved a perfect score of 0 points with no violations documented during the reopening inspection.

Common Patterns

The four establishments represent a cross-section of New York City's dining landscape. Two Mexican restaurants, one Caribbean kitchen, and one American cafe demonstrate that reopenings occur across all cuisine types and neighborhoods.

Equipment maintenance violations appeared in two of the four inspections. Non-food contact surfaces—such as floors, walls, and equipment exteriors—must meet material and cleanliness standards under Article 81.24 of the NYC Health Code. These surfaces prevent pest harborage and facilitate sanitation.

Temperature control violations affected one establishment. Improper cooling procedures create conditions for bacterial growth in potentially hazardous foods including cooked meats, dairy products, and prepared vegetables. The Department of Health requires specific cooling methods such as ice baths, blast chillers, or shallow pans to rapidly reduce food temperatures.

Geographic distribution shows Queens with two reopenings, while Brooklyn and Staten Island each had one. The average score of 3 points across all four inspections indicates facilities made substantial corrections to achieve compliance.

What This Means for Diners

Restaurant closures in New York City occur when inspectors identify conditions posing imminent health hazards. These include active pest infestations, sewage backups, lack of water supply, or temperature control failures that could cause immediate illness.

Reopening requires passing a full re-inspection that confirms all violations have been corrected. The Department of Health does not allow establishments to operate until inspectors verify compliance. Each of these four restaurants demonstrated successful remediation of their original violations.

Consumers can verify current inspection results through the NYC Health Department's restaurant grading website at nyc.gov/health/restaurants. The database provides inspection dates, violation details, and scoring information for all food service establishments in the five boroughs.

Understanding NYC Restaurant Grades

New York City's letter grading system assigns scores based on violation points. Grade A requires 0-13 points, Grade B covers 14-27 points, and Grade C applies to scores of 28 points or higher. Lower scores indicate fewer violations.

Reopening inspections receive a Grade Z designation, which appears when an establishment was previously closed and has passed re-inspection. The "Z" grade remains until the next regular inspection cycle, at which point the facility receives a standard A, B, or C grade.

Three of the four establishments scored in the A range (0-13 points) during their reopening inspections. These scores reflect successful correction of the conditions that led to closure.

The Department of Health conducts unannounced inspections of all food service establishments at least once annually. High-risk facilities may receive more frequent inspections. Violation categories include food temperature, personal hygiene, facility maintenance, pest control, and food protection.

For questions about restaurant grades or to report food safety concerns, contact 311 or visit the NYC Health Department website. Current inspection records remain publicly accessible to help consumers make informed dining decisions.