Gourmet to Go

Name: Gourmet to Go
Address: 141 Dreiser Loop, NYC, NY, 10475, US
Telephone: (347) 202-5883

141 Dreiser Loop, Bronx, NY 10475

Grade A · as of Mar 27, 2026

Gourmet to Go was last inspected on March 27, 2026 and scored 7 points (A range). Inspectors found 2 violations, 1 of them critical.

Latest inspection

March 27, 2026 · Cycle Inspection · Re-inspection

Score: 7 points (A range)

1 critical1 general

CriticalHygiene & sanitation

Food or supplies weren’t protected from contamination during storage, prep, or service.

Official wording (code 06C)
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.
GeneralFacility upkeep

Plumbing was missing protection against backflow, or floors didn’t drain properly.

Official wording (code 10B)
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.

Inspection scores over time. Lower is better: 0–13 is an A, 14–27 a B, 28 or more a C.

Inspection history

4 inspections on record

Feb 11, 2026 19 19 points (B range)

Cycle Inspection · Initial Inspection

Scored in the B range on an initial inspection, so no grade is given yet. A re-inspection follows.
2 critical2 general Show violations
- CriticalHygiene & sanitation
  
  Someone was eating, drinking, or smoking in a food prep or dishwashing area.
  
  Official wording (code 06B)
  Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.
- CriticalFood source
  
  Juice packaged on site was missing its label or warning.
  
  Official wording (code 03I)
  Juice packaged on premises with no or incomplete label, no warning statement
- GeneralFacility upkeep
  
  Non-food surfaces or equipment were dirty, damaged, or made of unsuitable material.
  
  Official wording (code 10F)
  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.
- GeneralFacility upkeep
  
  Plumbing was missing protection against backflow, or floors didn’t drain properly.
  
  Official wording (code 10B)
  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.
Dec 6, 2024 A 13 points (A range)

Cycle Inspection · Re-inspection
1 critical2 general Show violations
- CriticalFood temperature
  
  Hot food was being held below 140°F, where bacteria can grow.
  
  Official wording (code 02B)
  Hot TCS food item not held at or above 140 °F.
- GeneralFacility upkeep
  
  Non-food surfaces or equipment were dirty, damaged, or made of unsuitable material.
  
  Official wording (code 10F)
  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.
- GeneralFacility upkeep
  
  Plumbing was missing protection against backflow, or floors didn’t drain properly.
  
  Official wording (code 10B)
  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.
Jun 6, 2024 26 26 points (B range)

Cycle Inspection · Initial Inspection

Scored in the B range on an initial inspection, so no grade is given yet. A re-inspection follows.
3 critical1 general Show violations
- CriticalFood source
  
  Juice packaged on site was missing its label or warning.
  
  Official wording (code 03I)
  Juice packaged on premises with no or incomplete label, no warning statement
- CriticalHygiene & sanitation
  
  Someone was eating, drinking, or smoking in a food prep or dishwashing area.
  
  Official wording (code 06B)
  Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.
- CriticalPests
  
  Mice, or signs of mice, were found.
  
  Official wording (code 04L)
  Evidence of mice or live mice in establishment's food or non-food areas.
- GeneralPests
  
  The building wasn’t pest-proofed: gaps, holes, or clutter that let rodents or insects in or give them shelter.
  
  Official wording (code 08A)
  Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

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How NYC grades restaurants

Inspectors add points for each violation. Lower is better.
0–13 points earns an A. 14–27 is a B. 28 or more is a C.
A restaurant that scores 14 or more on its first inspection gets no grade yet. It is re-inspected about a month later and can display “Grade Pending” in the meantime.

Severity levels

Critical Can directly make someone sick: food temperatures, contamination, pests, hand-washing.
General Cleanliness, maintenance and facility problems.
Paperwork Missing signs, permits or paperwork.

More in Co-Op City

Source: NYC Department of Health and Mental Hygiene (DOHMH) open data, refreshed hourly. Last inspection 7 months ago. Always confirm with the official record.