TORTILLERIA ROSTICERIA EL GUERRERENSE
GRADE AMonday, March 30, 2026
Overview
TORTILLERIA ROSTICERIA EL GUERRERENSE in Washington Heights (South) received a Grade A on their NYC health inspection on March 30, 2026, scoring 13 points. The inspection found 1 violation, including 1 critical.
Address
2002 AMSTERDAM AVENUE
Manhattan, NY 10032
Cuisine
Mexican
Inspection Type
Cycle Inspection / Initial Inspection
Violations
1 total
⚠ 1 critical
Facility History
13 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).
TORTILLERIA ROSTICERIA EL GUERRERENSE — Inspection Questions
- Did TORTILLERIA ROSTICERIA EL GUERRERENSE pass their NYC health inspection on March 30, 2026?
- TORTILLERIA ROSTICERIA EL GUERRERENSE passed with an A grade on March 30, 2026 with a score of 13 points. The inspection found 1 violation(s).
- What critical violations did TORTILLERIA ROSTICERIA EL GUERRERENSE have?
- TORTILLERIA ROSTICERIA EL GUERRERENSE 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