Grade CLatin American

Deli El Chapincito

168 LEXINGTON AVENUE, Manhattan, 10016

Should you eat here?

Caution — pest-related violations found across multiple inspections, including the latest (2 months ago).

Last inspected May 19, 2026 · New York City health department

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.
Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.
Evidence of mice or live mice in establishment's food or non-food areas.
Critical
A general health-code issue noted during the inspection.
Hot TCS food item not held at or above 140 °F.
Critical
Raw and ready-to-eat foods were not kept separate, risking contamination.
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
Critical
Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
Critical

Date	Result	Type	Violations
May 19, 2026	Grade Pending	Cycle Inspection / Initial Inspection	5 (4 critical)
Mar 26, 2026	Grade Pending	Administrative Miscellaneous / Initial Inspection	1
Feb 13, 2026	Grade C	Cycle Inspection / Re-inspection	6 (3 critical)
Jan 30, 2026	Grade Pending	Cycle Inspection / Initial Inspection	11 (7 critical)
Nov 25, 2024	Grade B	Pre-permit (Operational) / Re-inspection	4 (3 critical)
Oct 17, 2024	Grade Pending	Administrative Miscellaneous / Initial Inspection	11 (4 critical)

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

4×Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.
4×Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.
4×A general health-code issue noted during the inspection.
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.
2×Raw and ready-to-eat foods were not kept separate, risking contamination.
2×Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
2×Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
2×Food was not stored, covered, labeled, or dated properly.
2×A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.
2×Raw and ready-to-eat foods were not kept separate, risking contamination.

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