Inspection conducted Aug 6, 2024 · Data released by DOHMH Feb 27, 2026
CLOSED BY DOHMH
Taqueria Emilio 3 Closed by Health Dept - Brooklyn
Published March 2, 2026 12:57 PM
3029 STILLWELL AVENUE, Brooklyn, NY 11224 · Mexican
86
Violation Score A: 0-13 · B: 14-27 · C: 28+
Brooklyn, NY — Taqueria Emilio 3, a Mexican restaurant located at 3029 Stillwell Avenue in Brooklyn, was closed by the New York City Department of Health and Mental Hygiene (DOHMH) following a health inspection conducted on August 6, 2024. The restaurant received a score of 86 points, well above the 28-point threshold for a Grade C designation. The closure was ordered after inspectors documented violations requiring immediate corrective action.
Illustrative image — not a photo of the actual business
The inspection data was released publicly by DOHMH on February 27, 2026, as part of the city's routine publication of restaurant inspection records.
What Inspectors Found
During the August 2024 inspection, DOHMH inspectors cited one non-critical violation at the Stillwell Avenue location. The violation, classified under code 10B, pertained to the restaurant's plumbing and drainage systems.
Specifically, inspectors documented that anti-siphonage or back-flow prevention devices were not provided where required. The citation also noted that equipment or floors were not properly drained, the sewage disposal system was in disrepair or not functioning properly, and condensation or liquid waste was being improperly disposed of.
While the inspection recorded zero critical violations, the overall score of 86 points resulted in the establishment being closed by DOHMH. Violations were cited and those requiring immediate action were addressed at the time of the inspection.
It is worth noting that NYC restaurant inspection scores are cumulative, meaning that a single violation category can carry significant point values depending on the severity and scope of the conditions observed. Plumbing and drainage deficiencies, while categorized as non-critical in terms of immediate foodborne illness risk, can contribute substantially to a restaurant's overall score when conditions are widespread or represent systemic maintenance failures.
Food Safety Context
Proper plumbing and drainage systems are fundamental requirements for food service establishments under both NYC Health Code Article 81 and the FDA Food Code. Anti-siphonage and back-flow prevention devices serve a critical infrastructure function: they prevent contaminated water from flowing backward into the clean water supply. Without these protections, there is a potential pathway for wastewater or other contaminants to enter water used for food preparation, handwashing, and equipment cleaning.
NYC Health Code Article 81 requires that all food service establishments maintain plumbing systems that comply with the city's plumbing code and that all fixtures are properly connected to an approved sewage disposal system. The FDA Food Code similarly mandates that plumbing systems be designed, installed, and maintained to prevent contamination of food, utensils, and food contact surfaces.
Improper drainage can also create standing water conditions that may attract pests and contribute to unsanitary floor conditions in food preparation and storage areas. The sewage disposal system issues noted in the inspection report suggest that the restaurant's waste management infrastructure required attention to meet regulatory standards.
When DOHMH determines that conditions at a food service establishment warrant closure, the restaurant must correct all cited violations and pass a re-inspection before being permitted to reopen to the public.
Inspection History
No prior inspection history is available in DOHMH public records for Taqueria Emilio 3 at this location. The August 6, 2024 inspection represents the first recorded inspection in the publicly available dataset. This may indicate that the establishment was relatively new at the time of the inspection, or that prior records were filed under a different business name or permit.
August 6, 2024: Score 86 (Grade C), Closed by DOHMH
Without prior inspection data for comparison, it is not possible to assess whether the plumbing and drainage conditions represented a new development or a longstanding issue at the establishment.
Understanding NYC Restaurant Grades
New York City's restaurant grading system, administered by DOHMH, assigns letter grades based on the total violation points accumulated during an inspection. Lower scores indicate fewer or less severe violations:
A Grade: 0-13 points — Meets standards with minimal or no violations
B Grade: 14-27 points — Moderate violations identified
C Grade: 28 or more points — Significant violations documented
Taqueria Emilio 3's score of 86 points placed it well into the Grade C range. Restaurants that receive a Grade C or are closed by DOHMH are typically scheduled for a re-inspection, at which point they have the opportunity to demonstrate that violations have been corrected and to receive an improved grade.
Restaurants that are closed must address all conditions that led to the closure before they may reopen. The re-inspection process is designed to verify that corrective actions have been completed and that the establishment meets the requirements of NYC Health Code Article 81.
Public Resources
Consumers can verify the current inspection status and grade of any NYC restaurant through the DOHMH restaurant inspection database, available online through the NYC Open Data portal. The database is updated regularly as new inspection results are processed and released.
Residents with concerns about food safety conditions at any restaurant can contact DOHMH by calling 311 or filing a complaint through the NYC 311 website. All complaints are reviewed and may result in an unscheduled inspection of the establishment in question.
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 contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (Code 06D)
CRITICAL No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device. (Code 05D)
CRITICAL 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. (Code 02G)
Non-Critical Failure to post or conspicuously post healthy eating information (Code 20-08)
Non-Critical 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. (Code 10F)
CRITICAL After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours. (Code 02H)
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 Sewage disposal system is not provided, improper, inadequate or unapproved. (Code 05A)
Non-Critical 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. (Code 10B)
CRITICAL Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (Code 06D)
Non-Critical Failure to post or conspicuously post healthy eating information (Code 20-08)
Non-Critical 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. (Code 10B)
Non-Critical Failure to post or conspicuously post healthy eating information (Code 20-08)
Non-Critical 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. (Code 10B)
Non-Critical Failure to post or conspicuously post healthy eating information (Code 20-08)
CRITICAL 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. (Code 02G)
Non-Critical Failure to post or conspicuously post healthy eating information (Code 20-08)
CRITICAL After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours. (Code 02H)
Non-Critical Failure to post or conspicuously post healthy eating information (Code 20-08)
CRITICAL 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. (Code 02G)
Non-Critical Failure to post or conspicuously post healthy eating information (Code 20-08)
Non-Critical 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. (Code 10F)
CRITICAL 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. (Code 02G)
Non-Critical 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. (Code 10B)
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: March 13, 2026 | Our methodology
