Home › New York City › ZIP 11101 › La Choza Del Gordo
La Choza Del Gordo: health inspection history
41-05 Northern Boulevard, New York City, NY 11101
An inspection is a dated snapshot of what an inspector observed on one day. It is not a guarantee of current conditions. Labels and scores below are the NYC Health Department's own terms; see
how to read them.
- Address
- 41-05 Northern Boulevard, New York City, NY 11101
- Borough
- Queens
- Cuisine (as listed)
- Latin American
- Most recent grade
- Grade A issued Apr 23, 2026
- Latest inspection
- Apr 23, 2026 (Cycle Inspection / Re-inspection)
- Records shown
- 6 inspections, Jun 4, 2024 to Apr 23, 2026
Across these 6 inspection records, the health department cited 30 violations, of which 19 were flagged critical. The score behind its most recent letter grade was 13 points. Among 318 graded restaurants in ZIP 11101, the median score behind the latest grade is 12 points. In New York City, lower scores are better.
Inspection history
Apr 23, 2026 Cycle Inspection / Re-inspection
Score: 13Grade: Grade AViolations were cited in the following area(s).
- 10BNot critical Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
- 10FNot critical Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
- 02GCritical 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.
Apr 23, 2026 Administrative Miscellaneous / Re-inspection
Score: not recordedViolations were cited in the following area(s).
- 20-06Not critical Current letter grade or Grade Pending card not posted
Jan 2, 2026 Cycle Inspection / Initial Inspection
Score: 43Violations were cited in the following area(s).
- 02GCritical 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.
- 06DCritical Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- 05DCritical No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
- 10FNot critical Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
- 05ACritical Sewage disposal system is not provided, improper, inadequate or unapproved.
- 10BNot critical Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
- 09BNot critical Thawing procedure improper.
- 02ICritical TCS food removed from cold holding or prepared from or combined with ingredients at room temperature not cooled by an approved method to 41 °F or below within 4 hours.
Oct 14, 2025 Cycle Inspection / Re-inspection
Score: 50Grade: Grade CViolations were cited in the following area(s).
- 06FCritical Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
- 05ACritical Sewage disposal system is not provided, improper, inadequate or unapproved.
- 04MCritical Live roaches in facility's food or non-food area.
- 06CCritical 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.
- 10FNot critical Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
- 08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
- 06DCritical Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- 08CNot critical Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
- 05DCritical No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
Jun 9, 2025 Cycle Inspection / Initial Inspection
Score: 42Violations were cited in the following area(s).
- 02GCritical 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.
- 06CCritical 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.
- 05ACritical Sewage disposal system is not provided, improper, inadequate or unapproved.
- 06DCritical Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- 05DCritical No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
- 10FNot critical Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
Jun 4, 2024 Cycle Inspection / Initial Inspection
Score: 12Grade: Grade AViolations were cited in the following area(s).
- 10FNot critical Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
- 06DCritical Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- 06CCritical 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.
Nearby
See all inspected establishments in ZIP 11101 or the New York City overview.
Source: New York City Department of Health and Mental Hygiene (DOHMH), “DOHMH New York City Restaurant Inspection Results” dataset on the official open data portal. Source data as of Nov 4, 2026; imported by FoodCheck USA on Nov 5, 2026. Report a problem with this record.