EL JAROCHO II
4648 COMMERCIAL DRIVE, NEW HARTFORD, NY 13413
Last inspected Mar 2, 2026
Official source: New York State Department of Health (health.ny.gov) · All data sources
Passed. Met health requirements at the latest inspection. Some health departments report pass/fail instead of letter grades.
This inspection record doesn’t carry an official letter grade — some health departments never issue one, and others (like NYC) post it after a grace period — so CleanPlate derived the status from the reported violation data. If the department posts an official grade, it replaces this automatically.
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The record, in plain English
CleanPlate holds 25 inspections on record for EL JAROCHO II, spanning May 2010 to March 2026 — every one straight from New York State Department of Health.
It has held passed across its last two inspections.
The most recent inspection noted 1 violation, none of them critical.
Every sentence above is computed directly from the official record — CleanPlate adds no opinions. How our grading works →
Inspection history
Mar 2, 2026
✓1 violation
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Nov 18, 2025
✓1 violation
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
Feb 20, 2025
✓Feb 5, 2024
✓Feb 2, 2023
✓Nov 17, 2022
✓Jan 29, 2020
✓Sep 24, 2019
✓Mar 12, 2019
✓Jul 9, 2018
✓Apr 10, 2018
✓Dec 14, 2017
✓May 3, 2017
✓Nov 16, 2016
✓Jan 21, 2016
✓Aug 13, 2015
✓Jan 12, 2015
✓Jun 11, 2014
✕1 violation
- Critical: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
Sep 24, 2013
✓Oct 18, 2012
✓1 violation
- In use food dispensing utensils improperly stored
Sep 20, 2012
✕7 violations
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Non food contact surfaces of equipment not clean
- Pesticide application not supervised by a certified applicator
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
Sep 16, 2011
✕3 violations
- Critical: Prepared food products contact equipment or work surfaces which have had prior contact with raw foods and where washing and sanitizing of the food contact surface has not occurred to prevent contamination
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
- Critical: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
Aug 31, 2011
✕5 violations
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Pesticide application not supervised by a certified applicator
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
Mar 2, 2011
✕1 violation
- Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
May 6, 2010
✕1 violation
- Critical: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
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Source: New York State Department of Health (health.ny.gov). Data shown unmodified from the official government record. CleanPlate is an independent service, not affiliated with any government agency. See something wrong? Report a data issue.