Tapas On Lex

April 1, 2026 · Score 214

🫥not rated

official resultScore 214
score214 pts
inspection typePre-permit (Non-operational) / Initial Inspection
failed findings18
critical findings9

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Failed findings

pest / contamination issuecritical

Official wording: Food preparation area, food storage area, or other area used by employees or patrons, contaminated by sewage or liquid waste.
code 04FCriticalstatus: Critical
pest / contamination issuecritical

Official wording: Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.
code 04JCriticalstatus: Critical
rats have moved incritical

Official wording: Evidence of rats or live rats in establishment's food or non-food areas.
code 04KCriticalstatus: Critical
facility hygiene issuecritical

Official wording: Food contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food.
code 05CCriticalstatus: Critical
handwashing sink issuescritical

Official wording: 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 05DCriticalstatus: Critical
facility hygiene issuecritical

Official wording: Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures
code 05FCriticalstatus: Critical
facility hygiene issuecritical

Official wording: No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
code 05HCriticalstatus: Critical
food left out / unprotectedcritical

Official wording: 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.
code 06CCriticalstatus: Critical
surfaces not properly sanitizedcritical

Official wording: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
code 06DCriticalstatus: Critical
basically rolling out the welcome mat for pests

Official wording: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
code 08Astatus: Not Critical
equipment / surface issue

Official wording: Wash hands sign not posted near or above hand washing sink.
code 09Estatus: Not Critical
facility / equipment issue

Official wording: Toilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door.
code 10Astatus: Not Critical
plumbing acting up

Official wording: 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 10Bstatus: Not Critical
facility / equipment issue

Official wording: Lighting inadequate; permanent lighting not provided in food preparation areas, ware washing areas, and storage rooms. Shatterproof bulb or shield to prevent broken glass from falling into food or onto surfaces, not installed.
code 10Cstatus: Not Critical
facility / equipment issue

Official wording: Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
code 10Estatus: Not Critical
surfaces / setup not up to code

Official wording: 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 10Fstatus: Not Critical
facility / equipment issue

Official wording: Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
code 10Gstatus: Not Critical
Contract with a pest management professional not in place. Record of extermination activities not kept on premises.

code 28-06status: Not Critical

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About this record

This record comes from NYC Department of Health and Mental Hygiene (DOHMH). Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: NYC Open Data.