What is Restaurante Y Antojitos Guatelinda's health inspection score?

Restaurante Y Antojitos Guatelinda has a SafeDine safety score of 41 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Restaurante Y Antojitos Guatelinda last inspected?

Restaurante Y Antojitos Guatelinda was last inspected on February 10, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Restaurante Y Antojitos Guatelinda have?

Restaurante Y Antojitos Guatelinda has 12 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Restaurante Y Antojitos Guatelinda safe to eat at?

Restaurante Y Antojitos Guatelinda has a safety score of 41/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Restaurante Y Antojitos Guatelinda serve?

Restaurante Y Antojitos Guatelinda serves Spanish cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Restaurante Y Antojitos Guatelinda

Name: Restaurante Y Antojitos Guatelinda
Address: 170-18 JAMAICA AVENUE, Queens, 11432
Rating: 41

170-18 JAMAICA AVENUE, Queens

Last Inspected: 2/10/2026

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0Poor

Spanish•Queens

Ranked #883 of 1000 in QueensBetter than 35% of spanish restaurants

Improving

2 inspections

Last: Feb 10, 2026

medium confidence

Directions Order

Inspections

Clean Rate

Avg Violations

2 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

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

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

-59

Final Score

Impact Breakdown

High Priority

-4 pts

Direct health hazards • 10 pts each

Intermediate

-12 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+69 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

170-18 JAMAICA AVENUE, Queens, NY 11432

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Inspection History

2 records on file

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

Feb 26

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

1 High2 Med

3 total1 risk factor

75/100inspection score

−20 pts

High Priority (1)

−10 pts

04MLive roaches in facility's food or non-food area.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
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5

Base deductions−20 pts

Risk factor bonus (1× +5)−5 pts

Jan 26

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

6 High3 Med

9 total5 risk factors

0/100inspection score

−75 pts

High Priority (6)

−60 pts

04MLive roaches in facility's food or non-food area.Risk Factor−10
04KEvidence of rats or live rats in establishment's food or non-food areas.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
02BHot TCS food item not held at or above 140 °F.Risk Factor−10
06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.Risk Factor−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

Intermediate (3)

−15 pts

28-06Contract with a pest management professional not in place. Record of extermination activities not kept on premises.−5
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5
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−75 pts

Risk factor bonus (5× +5)−25 pts

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Community Safety Reports

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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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