Cascabel Taqueria's health inspections show problems, even second time around

A new Morningside Heights taco shop is winning points with locals—but not with the New York City Department of Health.

Cascabel Taqueria, at 108th Street and Broadway, opened in July but racked up 69 health violation points on Aug. 31. The restaurant cleaned up its act in time for a second inspection on Sept. 12, but was still slapped with 48 points.

Because Cascabel’s first inspection garnered more than 14 points, it was issued a pending grade. A letter grade is not assigned until after the second inspection, according to the DOH grading guidelines.

While the restaurant’s grade is still listed as pending online, a score of more than 28 points earns a grade of C.

The first inspection found live roaches and filth flies present in the cooking facilities, and both of those citations were eliminated by the second inspection. However, the restaurant was cited both times for cross-contaminated food and problems with personal and utensil cleanliness.

A manager on duty on Monday night, who identified himself as Robert, would not comment on the inspections. “We need to prove to the city that we’re doing better, not to you,” he said. He would not elaborate on what actions the restaurant took between inspections or on how it planned to move forward.

Spectrum’s review of the restaurant called it “a welcome addition” to the area, citing the delicious food and low prices. On Monday evening, news of the violations didn’t faze diners at Cascabel.

“I don’t worry about that kind of stuff that much anyways. The laws are kind of arbitrary,” Quinn Fitzgerald, 28, of Brooklyn, said. Fitzgerald, who runs a food website, said that Cascabel “definitely has a fun, hip vibe. It’s a nice alternative to watch the game.”

“It’s quick and relaxed but not trashy, and it’s a good place to sit outside on a nice day,” Kate Polin, a student in the Mailman School of Public Health, said. “It seems very professional and clean.”

Polin pointed out that it’s in the nature of a taqueria to be a little rustic anyway. “When you go for tacos, you don’t expect fine dining,” she said.

Gina Lee contributed reporting.

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