Asia Latina/Mama Sushi/Pichirri
Last inspected: Feb 10, 2026
35
Score
The most recent inspection of ASIA LATINA/MAMA SUSHI/PICHIRRI in Bronx, NY, conducted on February 10, 2026, resulted in a high-risk designation with six critical and three minor violations. These findings included issues with temperature control for safety foods, improper equipment maintenance, and missing handwashing signage. Across two total inspections on record, the facility has previously maintained a medium-risk profile.
2
Inspections
6
Critical latest
0
Major latest
3
Minor latest
Inspection History
Feb 10, 2026
Cycle Inspection / Initial Inspection
6 critical violations. 3 minor violations.
35
Sep 3, 2024
Pre-permit (Operational) / Initial Inspection
2 critical violations. 1 minor violation.
70
Violations — Feb 10, 2026 Inspection
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.
10F
Wash hands sign not posted near or above hand washing sink.
09E
Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain time/temperature control for safety foods (tcs) at required temperatures
05F
Dishwashing and ware washing: cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
10G
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.
05D
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with haccp plan.
04H
Hot tcs food item not held at or above 140 °f.
02B
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.
06C
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.
02G
Critical
Not Critical
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