CASA CLEMA RESTAURANT & BAR

GRADE A

Wednesday, February 4, 2026

Overview

CASA CLEMA RESTAURANT & BAR in University Heights (South) Morris Heights received a Grade A on their NYC health inspection on February 4, 2026, scoring 6 points. The inspection found 1 violation, including 1 critical.

Address
1731 UNIVERSITY AVENUE
Bronx, NY 10453
Cuisine
Latin American
Inspection Type
Cycle Inspection / Re-inspection
Violations
1 total
⚠ 1 critical
Facility History
7 inspections

Violations Cited

⚠ CRITICAL 06C

Food not protected from contamination

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.

⚠️ Why This Matters

Unprotected food exposed to bacteria, viruses, chemicals, and physical contaminants

📋 Code Requirements

Cover all food; store 6 inches off floor; protect from customer contamination; use sneeze guards

CDC Risk Factor: Contaminated Equipment/Protection from Contamination
NYC Health Code Article 81, Section 81.09
Inspector's Action:

Violations were cited in the following area(s).

View Facility Profile →

CASA CLEMA RESTAURANT & BAR — Inspection Questions

Did CASA CLEMA RESTAURANT & BAR pass their NYC health inspection on February 4, 2026?
CASA CLEMA RESTAURANT & BAR passed with an A grade on February 4, 2026 with a score of 6 points. The inspection found 1 violation(s).
What critical violations did CASA CLEMA RESTAURANT & BAR have?
CASA CLEMA RESTAURANT & BAR had 1 critical violation(s) during their inspection. Critical violations directly contribute to foodborne illness and must be corrected immediately. These include issues with temperature control, hand washing, cross-contamination, and pest infestations.
What does violation code 06C mean in NYC restaurant inspections?
NYC violation 06C (Food not protected from contamination) is a critical violation. All food must be protected from contamination during storage, prep, display and service Unprotected food exposed to bacteria, viruses, chemicals, and physical contaminants