What is Elsa LA Reina Del Chicharron's health inspection score?

Elsa LA Reina Del Chicharron has a SafeDine safety score of 69 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Elsa LA Reina Del Chicharron last inspected?

Elsa LA Reina Del Chicharron was last inspected on January 27, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Elsa LA Reina Del Chicharron have?

Elsa LA Reina Del Chicharron has 17 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Elsa LA Reina Del Chicharron safe to eat at?

Elsa LA Reina Del Chicharron has a safety score of 69/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Elsa LA Reina Del Chicharron serve?

Elsa LA Reina Del Chicharron serves Latin American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Elsa LA Reina Del Chicharron

Name: Elsa LA Reina Del Chicharron
Address: 4840 BROADWAY, Manhattan, 10034
Rating: 69

4840 BROADWAY, Manhattan

Last Inspected: 1/27/2026

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0Fair

Latin American•Manhattan

Ranked #965 of 1000 in ManhattanBetter than 61% of latin american restaurants

Declining

4 inspections

Last: Jan 27, 2026

high confidence

Directions Order

Inspections

Clean Rate

4.3

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issuesHigh Priority

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-31

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

-8 pts

Latest

100% weight

2nd

60% weight

3rd

30% 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

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4840 BROADWAY, Manhattan, NY 10034

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Violation Timeline

Aug 2025

2 inspections

9 high priority

3 intermediate

Aug

Nov 2025

1 inspections

2 high priority

1 intermediate

Jan 2026

1 inspections

2 high priority

Jan

Inspection History

4 records on file

2 Cycle Inspection / Re-inspection1 Cycle Inspection / Initial Inspection1 Cycle Inspection / Reopening Inspection

Jan 26

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

2 High

2 total2 risk factors

70/100inspection score

−20 pts

High Priority (2)

−20 pts

06FWiping cloths not stored clean and dry, or in a sanitizing solution, between uses.Risk Factor−10
02BHot TCS food item not held at or above 140 °F.Risk Factor−10

Base deductions−20 pts

Risk factor bonus (2× +5)−10 pts

Nov 25

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

2 High1 Med

3 total2 risk factors

65/100inspection score

−25 pts

High Priority (2)

−20 pts

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

Intermediate (1)

−5 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

Base deductions−25 pts

Risk factor bonus (2× +5)−10 pts

Aug 25

Cycle Inspection / Reopening Inspection InspectionEstablishment re-opened by DOHMH.

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

10HSingle service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.−5

Base deductions−5 pts

Aug 25

Cycle Inspection / Re-inspection InspectionEstablishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed.

9 High2 Med

11 total5 risk factors

0/100inspection score

−70 pts

High Priority (6)

−60 pts

02BHot TCS food item not held at or above 140 °F.Risk Factor−10
06APersonal 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.Risk Factor−10
04NFilth 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.Risk Factor−10
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
04FFood preparation area, food storage area, or other area used by employees or patrons, contaminated by sewage or liquid waste.Risk Factor−10
06CFood, 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.Risk Factor−10

Intermediate (2)

−10 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
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5

Base deductions−70 pts

Risk factor bonus (5× +5)−25 pts

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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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