Grade CLatin American

Sal Y Pimienta

81-10 ROOSEVELT AVENUE, Queens, 11372

Should you eat here?

Caution — a pest-related violation was found at the latest inspection (9 months ago).

Last inspected Oct 23, 2025 · 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.
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
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
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
Oct 23, 2025	Grade Pending	Cycle Inspection / Re-inspection	4 (3 critical)
Jun 5, 2025	Grade Pending	Cycle Inspection / Initial Inspection	3 (2 critical)
Feb 20, 2025	Grade C	Cycle Inspection / Re-inspection	9 (7 critical)
Jun 7, 2024	Grade Pending	Cycle Inspection / Initial Inspection	7 (5 critical)
Jan 13, 2023	Grade A	Cycle Inspection / Re-inspection	2 (1 critical)

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

4×An issue with how food is prepared, protected, or handled during service.
2×A general health-code issue noted during the inspection.
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.
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.
2×A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.
2×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.

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