Grade ALatin American

Lechoneria Ny

52-27 69 STREET, Queens, 11378

Should you eat here?

Mostly OK — but 4 critical violations were found at the latest inspection (4 weeks ago). Details below.

Last inspected Jul 8, 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
A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.
Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
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
A general health-code issue noted during the inspection.
Hot TCS food item not held at or above 140 °F.
Critical

Date	Result	Type	Violations
Jul 8, 2026	Grade Pending	Cycle Inspection / Initial Inspection	4 (4 critical)
Feb 12, 2025	Grade A	Cycle Inspection / Re-inspection	1
Aug 5, 2024	Grade Pending	Administrative Miscellaneous / Initial Inspection	5 (3 critical)
Sep 8, 2023	Grade B	Pre-permit (Operational) / Re-inspection	4 (3 critical)
Aug 14, 2023	Grade Pending	Pre-permit (Operational) / Initial Inspection	11 (7 critical)

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

3×Raw and ready-to-eat foods were not kept separate, risking contamination.
3×Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
3×A general health-code issue noted during the inspection.
3×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
2×Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
2×Raw and ready-to-eat foods were not kept separate, risking contamination.

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