What is EL Pollo Inka Peru's health inspection score?

EL Pollo Inka Peru has a SafeDine safety score of 55 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was EL Pollo Inka Peru last inspected?

EL Pollo Inka Peru was last inspected on June 25, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does EL Pollo Inka Peru have?

EL Pollo Inka Peru has 8 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is EL Pollo Inka Peru safe to eat at?

EL Pollo Inka Peru has a safety score of 55/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does EL Pollo Inka Peru serve?

EL Pollo Inka Peru serves Peruvian cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

EL Pollo Inka Peru

Name: EL Pollo Inka Peru
Address: 89-20 101 AVENUE, Queens, 11416
Rating: 55

89-20 101 AVENUE, Queens

Last inspected 9mo ago

▲Improving

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0Fair

Peruvian•Queens

Ranked #973 of 1000 in QueensBetter than 75% of peruvian restaurants

Improving

2 inspections

Last: Jun 25, 2025

medium confidence

Directions Order

Inspections

Clean Rate

Avg Violations

10 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Pest issuesHigh Priority

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-45

Final Score

Impact Breakdown

High Priority

-10 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+50 pts

Latest

100% weight

2nd

60% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

89-20 101 AVENUE, Queens, NY 11416

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Inspection History

2 records on file

1 Cycle Inspection / Re-inspection1 Cycle Inspection / Initial Inspection

Jun 25

Cycle Inspection / Re-inspection InspectionLatestViolations were cited in the following area(s).

1 High1 Med

2 total

85/100inspection score

−15 pts

High Priority (1)

−10 pts

05DNo 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.−10

Intermediate (1)

−5 pts

10BAnti-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.−5

Base deductions−15 pts

May 25

Cycle Inspection / Initial Inspection InspectionViolations were cited in the following area(s).

4 High2 Med

6 total3 risk factors

35/100inspection score

−50 pts

High Priority (4)

−40 pts

05DNo 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.−10
02GCold 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.Risk Factor−10
02BHot TCS food item not held at or above 140 °F.Risk Factor−10
04LEvidence of mice or live mice in establishment's food or non-food areas.Risk Factor−10

Intermediate (2)

−10 pts

10FNon-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.−5
10BAnti-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.−5

Base deductions−50 pts

Risk factor bonus (3× +5)−15 pts

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Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

Data source: NYC DOHMH · Official government inspection records

Grading System

85 – 100

Excellent

70 – 84

Good

Below 70

Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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