EL NUEVO BOHIO RESTAURANT

Dec 22, 2025 - Cycle Inspection / Initial Inspection

Score: 33 points

Hot TCS food item not held at or above 140 °F. 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 �...

Dec 22, 2025 - Cycle Inspection / Initial Inspection

Score: 33 points

Hot TCS food item not held at or above 140 °F. 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 �...

Dec 22, 2025 - Cycle Inspection / Initial Inspection

Score: 33 points

Hot TCS food item not held at or above 140 °F. 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 �...

GRADE A Feb 7, 2025 - Cycle Inspection / Re-inspection

Score: 12 points

Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes. Non-food contact surface or equip...

Jul 19, 2024 - Cycle Inspection / Initial Inspection

Score: 21 points

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. No hand washing facility in or ...

GRADE A Apr 26, 2023 - Cycle Inspection / Initial Inspection

Score: 10 points

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. Food, supplies, or equipment no...

GRADE A Mar 17, 2022 - Cycle Inspection / Initial Inspection

Score: 7 points

Food not cooled by an approved method whereby the internal product temperature is reduced from 140º F to 70º F or less within 2 hours, and from 70º F to 41º F or less within 4 additional hours.