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Grade BSpanish

D'lenny Restaurant

1028 BEACH 20 STREET, Queens, 11691

Should you eat here?

Caution — pest-related violations found across multiple inspections, including the latest (9 months ago).

Last inspected Oct 16, 2025 · New York City health department

What the inspector found on Oct 16, 2025

  • Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.

    Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.

    Critical

  • Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.

    Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

  • An issue with how food is prepared, protected, or handled during service.

    Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

    Critical

Inspection history

DateResultTypeViolations
Oct 16, 2025Grade BCycle Inspection / Re-inspection3 (2 critical)
Aug 29, 2025Grade PendingCycle Inspection / Initial Inspection10 (6 critical)
Apr 30, 2025Grade CCycle Inspection / Re-inspection8 (4 critical)
Jan 21, 2025Grade PendingCycle Inspection / Initial Inspection7 (4 critical)
Mar 20, 2024Grade BCycle Inspection / Re-inspection5 (3 critical)
May 22, 2023Grade PendingCycle Inspection / Initial Inspection6 (4 critical)

Problems that keep coming back

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

  • 4×A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.
  • 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.
  • 3×An issue with how food is prepared, protected, or handled during service.
  • 3×Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
  • 3×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
  • 2×Raw and ready-to-eat foods were not kept separate, risking contamination.
  • 2×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
  • 2×A paperwork or posting requirement, such as permits, certificates, or required signs.
  • 2×A general health-code issue noted during the inspection.
  • 2×Food was not stored, covered, labeled, or dated properly.

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