Manhattan, NY — Deli El Chapincito, a Latin American deli located at 168 Lexington Avenue in Midtown Manhattan, received a score of 30 following a New York City Department of Health and Mental Hygiene (DOHMH) inspection conducted on February 13, 2026. The score places the restaurant in Grade C territory, the lowest letter grade assigned under the city's restaurant grading system.
The inspection identified one critical violation related to improper cold food storage temperatures. No non-critical violations were recorded during this inspection cycle. The inspection data was released publicly by DOHMH on February 16, 2026.
What Inspectors Found
Inspectors documented a single critical violation under code 02G: cold time/temperature control for safety (TCS) food items were being held above 41°F. This code also covers smoked or processed fish held above 38°F, intact raw eggs held above 45°F, and reduced oxygen packaged TCS foods held above their required storage temperatures, except during active necessary preparation.
TCS foods include items such as cooked meats, dairy products, cut fruits and vegetables, and prepared dishes that are particularly susceptible to bacterial growth when stored outside of safe temperature ranges. When cold TCS foods are held above 41°F, the risk of pathogen proliferation increases significantly over time.
While the single critical violation produced a score of 30, it is notable that the violation was the sole finding during this inspection. Under DOHMH's scoring methodology, critical violations carry higher point values than non-critical ones, and a single serious temperature control issue can push a restaurant's score above the Grade C threshold of 28 points.
Food Safety Context
Temperature control is one of the most fundamental principles in food safety regulation. The FDA Food Code establishes 41°F (5°C) as the maximum safe holding temperature for most cold TCS foods. NYC Health Code Article 81 incorporates these temperature standards into local enforcement requirements for all food service establishments operating within the five boroughs.
Cold holding violations are among the most commonly cited issues in New York City restaurant inspections. When perishable foods are stored above safe temperatures for extended periods, they can enter what food safety professionals refer to as the "danger zone" — temperatures between 41°F and 135°F — where harmful bacteria such as Salmonella, Listeria, and E. coli can multiply rapidly.
DOHMH inspectors use calibrated thermometers to measure food temperatures during inspections. A violation is recorded when food items are found above the applicable threshold and the establishment cannot demonstrate that the food was in active preparation or had only recently been removed from proper refrigeration.
Inspection History
Deli El Chapincito's recent inspection history shows a pattern of elevated scores:
- February 13, 2026: Score 30 (Grade C range)
- January 30, 2026: Score 57
- November 25, 2024: Score 27 (Grade B)
- October 17, 2024: Score 71
The January 30, 2026 inspection, conducted just two weeks prior, resulted in a score of 57 — nearly double the current inspection's score. The October 2024 inspection produced a score of 71, which is significantly above average. The November 2024 score of 27 represented the establishment's best recent result, falling just within Grade B range.
Under DOHMH procedures, restaurants that receive high scores on an initial inspection are typically scheduled for a re-inspection. The grading cycle allows establishments the opportunity to correct violations and achieve a lower score before a letter grade is formally posted.
Understanding NYC Restaurant Grades
New York City's restaurant letter grading system, administered by DOHMH, assigns grades based on the total violation points recorded during an inspection:
- Grade A: 0–13 points
- Grade B: 14–27 points
- Grade C: 28 or more points
Lower scores indicate fewer or less severe violations. A score of 30, as recorded in this inspection, falls at the lower end of the Grade C range.
Restaurants that receive a Grade B or C on an initial inspection may request an adjudicatory hearing or wait for a re-inspection before the grade is officially posted. Until a final grade is assigned, the restaurant may display a "Grade Pending" sign.
Consumers can look up any restaurant's inspection history through the DOHMH website or the NYC Open Data portal. Inspection reports, including specific violations and scores, are public record and are updated regularly as new inspections are completed.
More About This Restaurant
View the full inspection history for Deli El Chapincito including all past inspections, violations, and grade changes.