Latin American · Queens
El Pollo Sabroson
66-35 Grand Avenue, Queens, NY 11378
(718) 406-9717
★★★★★ 4.5 (1 diner reviews)
· Google: ★ 4.1 (142)
Verified Public Record · NYC DOHMH Live OpenData Feed · Article 81
B
DOH SANITARY GRADE
14–27 Points · Re-inspection Required
Venue & Culinary Highlights
4 Verified Photos
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NYC Health Department Official Inspection
CAMIS ID: #50118971
15
Violation Points
10
Critical Violations
17
Total Citations
2025-06-27
Last Inspection
Recorded Violations History
⚠ CRITICAL VIOLATION Code 02H 2026-04-16
After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
Code 10F 2026-04-16
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 05D 2026-04-16
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 accepta
Code 10B 2026-04-16
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.
⚠ CRITICAL VIOLATION Code 04A 2025-06-27
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
Code 10F 2025-06-27
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 2025-05-14
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
⚠ CRITICAL VIOLATION Code 02H 2025-05-14
After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
⚠ CRITICAL VIOLATION Code 04H 2025-05-14
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
⚠ CRITICAL VIOLATION Code 04M 2025-05-14
Live roaches in facility's food or non-food area.
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