Nuevo San Salvador Restaurant
2211 S Maryland Pkwy # 2, Las Vegas, NV 89104
Passed re-check · Apr 17, 2026 Directions
66
How the BiteKarma score works
Each routine inspection starts at 100 and loses 7 points for every critical violation and 2 for every other one, half again as much when the same problem was cited at one of the two inspections before. A failed inspection counts as 69 at most. The score averages the five newest routine inspections, with the most recent counting most, and stays below 70 for 90 days after a fail unless the restaurant passes again. 90 and up is excellent, 80s good, 70s fair, and below 70 poor.
At a glance
- Passed 4 of 5 graded inspections since 2024.
- Last inspected Apr 17, 2026: passed with no violations.
- Keeps coming up: TCS food at proper temperatures., cited 2 times, plus 6 other repeat issues.
- #62 in Las Vegas's Hall of Shame, among the lowest BiteKarma scores in the city.
- 6 critical violations in the last two years.
Inspection history 5 visits
- 2026
- Passed Apr 17
Re-inspection
No violations
- Passed Apr 8
Routine Inspection
7 violations, 2 critical
- Critical TCS food at proper temperatures.
- Critical Food wholesome; not spoiled, contaminated, or adulterated.
- Minor Physical facility in sound condition and maintained.
- Minor Nonfood contact surfaces and equipment properly constructed, installed, maintained, and clean.
- Minor Food contact surfaces of equipment properly cleaned and sanitized. Sanitizer solution provided and maintained as required.
- Minor Food protected from potential cross-contamination.
- Minor Effective pest control measures. Animals restricted as required.
- 2025
- Passed Sep 24
Re-inspection
No violations
- Failed Sep 5
Routine Inspection
13 violations, 4 critical
- Critical Food wholesome; not spoiled, contaminated, or adulterated.
- Critical TCS food at proper temperatures.
- Critical Operating within the parameters of the health permit. Compliance with Time as a Public Health Control, waiver, specialized process, and Hazard Analysis Critical Control Point (HACCP) plan.
- Critical Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Food handler health restrictions as required.
- Minor Physical facility in sound condition and maintained.
- Minor Restrooms, custodial areas, and premises maintained.
- Minor Equipment approved, properly designed, maintained, and operated.
- Minor Signs and certifications as required.
- Minor Food contact surfaces of equipment properly cleaned and sanitized. Sanitizer solution provided and maintained as required.
- Minor Food protected from potential cross-contamination.
- Minor TCS food thawed and cooled using proper methods. Fruits and vegetables washed prior to preparation or service.
- Minor Small wares approved, properly designed, in good repair.
- Minor TCS food labeled and dated as required. Food sold for offsite consumption labeled properly. Records, logs, policies, and procedures maintained and available when required.