Adelitas Mexican Cocina and Tequila
3349 Monroe Avenue, Rochester, NY 14618
Passed re-check · Jul 28, 2026 Directions
42
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 14 of 14 graded inspections since 2024.
- Last inspected Jul 28, 2026: passed with 5 violations.
- Keeps coming up: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours., cited 5 times, plus 20 other repeat issues.
- #11 in Rochester's Hall of Shame, among the lowest BiteKarma scores in the city.
- 22 critical violations in the last two years.
Inspection history 14 visits
- 2026
- Passed Jul 28
Re-Inspection
5 violations
- Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Minor Non food contact surfaces of equipment not clean
- Minor Wiping cloths dirty, not stored properly in sanitizing solutions
- Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Minor Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Passed Jul 14
Inspection
14 violations, 5 critical
- Critical Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Critical Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- 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.
- Critical Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.
- Critical Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours.
- Minor Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Minor Improper use and storage of clean, sanitized equipment and utensils
- Minor Insects, rodents present
- Minor Non food contact surfaces of equipment not clean
- Minor In use food dispensing utensils improperly stored
- Minor Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Minor Wiping cloths dirty, not stored properly in sanitizing solutions
- Passed Feb 9
Re-Inspection
6 violations
- Minor Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Minor Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Minor Insects, rodents present
- Minor Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Passed Feb 3
Re-Inspection
10 violations, 3 critical
- Critical Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours.
- Critical Food workers prepare foods when ill with a disease transmissible by foods such as: diarrhea, hepatitis, acute respiratory infections, vomiting or have infected cuts or burns on their hands.
- Critical Food from unapproved source, spoiled, adulterated on premises.
- Minor Insects, rodents present
- Minor Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Minor Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Minor Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Minor Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Nearby
BiteKarma scores around Adelitas Mexican Cocina and Tequila, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.