What is Chela & Garnacha's health inspection score?

Chela & Garnacha has a SafeDine safety score of 53 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Chela & Garnacha last inspected?

Chela & Garnacha was last inspected on December 4, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Chela & Garnacha have?

Chela & Garnacha has 9 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Chela & Garnacha safe to eat at?

Chela & Garnacha has a safety score of 53/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Chela & Garnacha serve?

Chela & Garnacha serves Mexican cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Chela & Garnacha

Name: Chela & Garnacha
Address: 33-09 36 AVENUE, Queens, 11106
Rating: 53

33-09 36 AVENUE, Queens

Last Inspected: 12/4/2025

▲Improving

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0Fair

Mexican•Queens

Ranked #976 of 1000 in QueensBetter than 84% of mexican restaurants

Improving

2 inspections

Last: Dec 4, 2025

medium confidence

Directions Order

Inspections

Clean Rate

4.5

Avg Violations

6 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-47

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-8 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+30 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

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33-09 36 AVENUE, Queens, NY 11106

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Inspection History

2 records on file

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

Dec 25

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

2 High2 Med

4 total1 risk factor

65/100inspection score

−30 pts

High Priority (2)

−20 pts

03AFood, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site.−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

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
10GDishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.−5

Base deductions−30 pts

Risk factor bonus (1× +5)−5 pts

Sep 25

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

4 High1 Med

5 total4 risk factors

35/100inspection score

−45 pts

High Priority (4)

−40 pts

02CHot TCS food item that has been cooked and cooled is being held for service without first being reheated to 165º F or above within 2 hours.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
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
02HAfter cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.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−45 pts

Risk factor bonus (4× +5)−20 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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