New York City, NY - Health department officials identified compliance problems at La Palapa during an inspection on 08/12/2025.
The establishment operates from 77 Street Marks Place Manhattan Ny in East Village, a busy area of New York City known for its dining scene.
The inspection report notes: "02g. Cold 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 excep." Food safety guidelines indicate that such conditions should be addressed promptly.
Among the findings were infractions involving temperature control, a key component of food safety protocols.
Food safety professionals regularly stress the essential nature of adequate temperature control procedures. As outlined in FDA Temperature Safety Guidelines, Maintaining proper food temperatures is the most effective method for preventing bacterial growth and foodborne illness. These federal guidelines guarantee that restaurants adhere to strict health requirements.
The inspection found infractions involving pest control, a fundamental aspect of food service operations.
Industry experts consistently emphasize the critical importance of proper pest control protocols. The FDA Pest Control Guidelines clearly states that Federal food safety regulations require all food service establishments to maintain comprehensive pest exclusion programs.
The inspection found infractions involving sanitation, a fundamental aspect of food service operations.
Public health authorities continually highlight the fundamental significance of comprehensive sanitation practices. Studies from public health organizations show that Federal regulators use FDA sanitation guidelines as the benchmark for evaluating food service establishment compliance. The Food Safety Modernization Act offers detailed requirements for maintaining compliance.
The implications extend to broader community food safety standards. Health department data shows that correction of violations helps maintain community health standards.
City health officials have required that La Palapa promptly correct these infractions before continuing food service. Re-examination will be conducted to ensure corrections.
This inspection emphasizes the fundamental necessity of strict regulatory adherence in dining establishments. Area customers have the right to access compliance documentation when selecting food service establishments.
| NTA | MN22 |
| INSPECTION TYPE | Cycle Inspection / Re-inspection |
| CUISINE DESCRIPTION | Mexican |
| CAMIS | 40799384 |
| Latitude | 40.727837030651 |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| ACTION | Violations were cited in the following area(s). |
| Census Tract | 003800 |
| Longitude | -73.9858639684 |
| GRADE DATE | 08/12/2025 |
| Council District | 02 |
| DBA | LA PALAPA |
| INSPECTION DATE | 08/12/2025 |
| Community Board | 103 |
| PHONE | 2127772537 |
| BUILDING | 77 |
| ZIPCODE | 10003 |
| BIN | 1006384 |
| SCORE | 19 |
| STREET | ST MARKS PLACE |
| BBL | 1004500036 |
| GRADE | Z |
| VIOLATION CODES | 02G; 10B; 10G; 10F |
| ALL VIOLATIONS | 02G: Cold 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. || 10B: Anti-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. || 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware; including dishes; utensils; and equipment deficient. || 10F: Non-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. |
This inspection was conducted on August 12, 2025.
Chicago Department of Public Health
The following violations were found: 02G: Cold 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. | 10B: Anti-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. | 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. | 10F: Non-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..
Health code violations can increase the risk of foodborne illness. Common concerns include improper food temperatures (which can allow bacteria growth), inadequate handwashing facilities (which can spread germs), pest activity (which can contaminate food), and cross-contamination risks. These violations are monitored by health departments to ensure public safety and prevent foodborne illness outbreaks.
All inspection data for this report is sourced directly from the New York City Department of Health and Mental Hygiene . View the original data source .
Food safety standards referenced in this report are based on:
Important Note: This article is based on official inspection reports at the time of inspection. Current conditions may differ. Always check the most recent inspection results before dining. Establishments have the opportunity to correct violations and request re-inspection.
