CHAPIYORK DELI GROCERY AND RESTAURANT
GRADE ZThursday, January 22, 2026
Overview
CHAPIYORK DELI GROCERY AND RESTAURANT in Jackson Heights underwent a NYC health inspection on January 22, 2026 and scored 27 points. The inspection found 1 violation, including 1 critical.
Address
37-24A JUNCTION BOULEVARD
Queens, NY 11368
Cuisine
Latin American
Inspection Type
Pre-permit (Operational) / Re-inspection
Violations
1 total
⚠ 1 critical
Facility History
4 inspections
1 failures
Violations Cited
⚠ CRITICAL
06C
Food not protected from contamination
Food, 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.
⚠️ Why This Matters
Unprotected food exposed to bacteria, viruses, chemicals, and physical contaminants
📋 Code Requirements
Cover all food; store 6 inches off floor; protect from customer contamination; use sneeze guards
CDC Risk Factor:
Contaminated Equipment/Protection from Contamination
NYC Health Code Article 81, Section 81.09
Inspector's Action:
Violations were cited in the following area(s).
CHAPIYORK DELI GROCERY AND RESTAURANT — Inspection Questions
- Did CHAPIYORK DELI GROCERY AND RESTAURANT pass their NYC health inspection on January 22, 2026?
- CHAPIYORK DELI GROCERY AND RESTAURANT underwent inspection on January 22, 2026 with a score of 27 points. The inspection found 1 violation(s).
- What critical violations did CHAPIYORK DELI GROCERY AND RESTAURANT have?
- CHAPIYORK DELI GROCERY AND RESTAURANT had 1 critical violation(s) during their inspection. Critical violations directly contribute to foodborne illness and must be corrected immediately. These include issues with temperature control, hand washing, cross-contamination, and pest infestations.
- What does violation code 06C mean in NYC restaurant inspections?
- NYC violation 06C (Food not protected from contamination) is a critical violation. All food must be protected from contamination during storage, prep, display and service Unprotected food exposed to bacteria, viruses, chemicals, and physical contaminants