Latin American · Queens
El Campeon De Los Pollos 2
103-09 101 Avenue, Queens, NY 11416
(718) 480-1552
★★★★★ 4.5 (1 diner reviews)
Verified Public Record · NYC DOHMH Live OpenData Feed · Article 81
A
DOH SANITARY GRADE
0–13 Violation Points · Top Sanitary Standard
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NYC Health Department Official Inspection
CAMIS ID: #50075774
11
Violation Points
13
Critical Violations
23
Total Citations
2026-04-01
Last Inspection
Recorded Violations History
⚠ CRITICAL VIOLATION Code 02B 2026-04-01
Hot TCS food item not held at or above 140 °F.
Code 10F 2026-04-01
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.
Code 08A 2025-08-08
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Code 10F 2025-08-08
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.
⚠ CRITICAL VIOLATION Code 04N 2025-08-08
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.
Code 20-06 2025-06-13
Current letter grade or Grade Pending card not posted
⚠ CRITICAL VIOLATION Code 02B 2025-05-09
Hot TCS food item not held at or above 140 °F.
Code 10F 2025-05-09
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.
Code 09C 2025-05-09
Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
⚠ CRITICAL VIOLATION Code 02G 2025-05-09
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.
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