Grade CLatin American

Counter & Bodega

216 7 AVENUE, Manhattan, 10011

Should you eat here?

Mostly OK — but 3 critical violations were found at the latest inspection (5 months ago). Details below.

Last inspected Mar 5, 2026 · New York City health department

Raw and ready-to-eat foods were not kept separate, risking contamination.
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.
Critical
Raw and ready-to-eat foods were not kept separate, risking contamination.
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Critical
Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures
Critical
A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
A problem with equipment or the physical facility (plumbing, floors, lighting, ventilation).
Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition.

Date	Result	Type	Violations
Mar 5, 2026	Grade Pending	Cycle Inspection / Initial Inspection	5 (3 critical)
Aug 22, 2025	Grade Pending	Cycle Inspection / Reopening Inspection	1
Aug 20, 2025	Grade Pending	Cycle Inspection / Re-inspection	7 (4 critical)
Feb 27, 2025	Grade Pending	Cycle Inspection / Initial Inspection	4 (3 critical)
Mar 27, 2024	Grade C	Cycle Inspection / Re-inspection	5 (2 critical)
May 25, 2023	Grade Pending	Cycle Inspection / Initial Inspection	10 (4 critical)

Issues cited at more than one inspection — a better signal than any single visit.

3×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
3×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
3×Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
3×Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.
3×Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.
2×Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
2×A problem with equipment or the physical facility (plumbing, floors, lighting, ventilation).
2×An issue with how food is prepared, protected, or handled during service.
2×A paperwork or posting requirement, such as permits, certificates, or required signs.
2×A general health-code issue noted during the inspection.
2×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.

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