At a glance
CleanCleaver food safety systematic review results
What happened?
26point violations
5 problems found · 3 marked critical · Health department inspection, Cycle Inspection / Re-inspection · Dec 3, 2025
Is that a lot?
Most food places here got 10 to 24 point violations. Urubamba got more than most. That's from the last routine visit, on Oct 23, 2025.
Compared with 21,170 New York City food places. Each place's last routine inspection counts.
What was found out about Urubamba?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: Raw food not kept apart from ready-to-eat food 04HHow to fixFix it
- Marked critical: Pests seen inside: mice 04LHow to fixFix it
- Marked critical: Eating or drinking in a food area 06BHow to fixFix it
Source: New York City Department of Health and Mental Hygiene
We review New York City health data to make this report. We are not the New York City Department of Health and Mental Hygiene.
Visit them directly at nyc.gov (opens the department's site) · How we review
For Urubamba's team
Is this your place?
Welcome, Urubamba. We'll walk through this together, one item at a time. To log the fixes, claim Urubamba first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim UrubambaWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Raw food not kept apart from ready-to-eat foodThe health department found: “Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with…”
First step: Top to bottom
Then the next one: Pests seen inside: mice
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from the rule it names: Food Code 3-302.11, Food Code 6-501.112, Food Code 2-304.11, Food Code 3-501.13.
Try it yourself
Fix and log it: Raw food not kept apart from ready-to-eat food
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Top to bottom
From Food Code 3-302.11
Logged
That's one done. We'll be here for the next.
What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
Example reply
CleanCleaverBusiness reply
Your business replied to this with the public statement:
We fixed this the same day. Now our team logs it on their phones at open and close.
The date of your reply
This is not an official update to the health inspection report. The county's record is unchanged.
Most kitchens get something cited at some point. What people remember is that you fixed it.
Want to join the restaurants in New York City that keep their kitchens clean and put their guests' health first?
Claim UrubambaWe'll set it up with you. 25 days free.
Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
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Inspections
From New York City Department of Health and Mental Hygiene · 7 inspections on record · Last checked Oct 7, 2026
The health department visited 2 times in the last 12 months (2 other).
NYC inspects each restaurant at least once a year. A place scoring 14 or more on an initial inspection gets a second, graded inspection.
Every visit
LatestDec 3, 2025Cycle Inspection / Re-inspection26 points (B)
This one: 26 points (B), inspected Dec 3, 2025.
5 violations listed, 3 marked critical.
Critical (3)
Marked critical by New York City Department of Health and Mental Hygiene
Raw food not kept apart from ready-to-eat food
The department's words
04H Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Urubamba? Fix it
Marked critical by New York City Department of Health and Mental Hygiene
The department's words
04L Evidence of mice or live mice in establishment's food or non-food areas.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Urubamba? Fix it
Marked critical by New York City Department of Health and Mental Hygiene
Eating or drinking in a food area
The department's words
06B Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 2-401.11
How can a restaurant or home fix this?
Clothes, eating and drinking
- Wear clean outer clothes and a clean apron.
- Eat, drink, smoke or vape only in a designated area (the break area), away from food and clean dishes.
- The one exception: you may drink from a closed drink container (a lid and a straw is the easy way) if it is handled so it can't contaminate your hands, the container, food, clean dishes or single-service items. Keep it away from food and prep tables.
From Food Code 2-304.11
Nails
3 more steps in the full guide Read the free guide
Hair, jewelry, nails and clothes
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Urubamba? Fix it
Not critical (2)
The department's words
08A Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Urubamba? Fix it
Food Code 3-501.13
How can a restaurant or home fix this?
4 safe ways
- 1. In the fridge (best): on the bottom shelf in a pan, at 41°F or below. Plan about 1 day per 4–5 pounds.
- 2. Under cold running water: fully covered by water that is 70°F or colder, in a clean sink. Cook right away.
- 3. In the microwave: then cook right away.
- 4. As part of cooking: cook straight from frozen. Allow about 50% more time and probe to the usual temperature.
From Food Code 3-501.13
Never
2 more steps in the full guide Read the free guide
Thawing frozen food
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Urubamba? Fix it
EarlierDec 3, 2025Administrative Miscellaneous / Re-inspectionNo score given
1 violation listed, 0 marked critical.
Not critical (1)
Current letter grade or Grade Pending card not posted
The department's words
20-06 Current letter grade or Grade Pending card not posted
EarlierOct 23, 2025Cycle Inspection / Initial Inspection39 points
7 violations listed, 5 marked critical.
Critical (5)
Marked critical by New York City Department of Health and Mental Hygiene
No menu note about raw or undercooked food
The department's words
02F Meat, fish, molluscan shellfish, unpasteurized raw shell eggs, poultry or other TCS offered or served raw or undercooked and written notice not provided to consumer.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by New York City Department of Health and Mental Hygiene
The department's words
03C Unclean or cracked whole eggs or unpasteurized liquid, frozen or powdered eggs kept or used.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by New York City Department of Health and Mental Hygiene
Raw food not kept apart from ready-to-eat food
The department's words
04H Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by New York City Department of Health and Mental Hygiene
The department's words
04L Evidence of mice or live mice in establishment's food or non-food areas.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by New York City Department of Health and Mental Hygiene
Raw food not kept apart from ready-to-eat food
The department's words
06C 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.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
The department's words
08A Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Chemicals unlabeled or stored near food
The department's words
08C Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
EarlierOct 23, 2025Administrative Miscellaneous / Initial InspectionNo score given
1 violation listed, 0 marked critical.
Not critical (1)
Current letter grade or Grade Pending card not posted
The department's words
20-06 Current letter grade or Grade Pending card not posted
EarlierFeb 3, 2025Cycle Inspection / Re-inspection38 points (C)
8 violations listed, 4 marked critical.
Critical (4)
Marked critical by New York City Department of Health and Mental Hygiene
The department's words
04L Evidence of mice or live mice in establishment's food or non-food areas.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by New York City Department of Health and Mental Hygiene
Eating or drinking in a food area
The department's words
06B Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by New York City Department of Health and Mental Hygiene
Raw food not kept apart from ready-to-eat food
The department's words
06C 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.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by New York City Department of Health and Mental Hygiene
Food-contact surfaces not cleaned or sanitized right
The department's words
06D Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
The department's words
08A Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Chemicals unlabeled or stored near food
The department's words
08C Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
Shelves and surfaces need cleaning
The department's words
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.
Dish sink or dish machine not set up right
The department's words
10G Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
EarlierDec 6, 2024Cycle Inspection / Initial Inspection24 points
4 violations listed, 2 marked critical.
Critical (2)
Marked critical by New York City Department of Health and Mental Hygiene
Shellfish tags or fish freezing records missing
The department's words
03B Shellfish not from approved source, not or improperly tagged/labeled; tags not retained for 90 days.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by New York City Department of Health and Mental Hygiene
The department's words
04L Evidence of mice or live mice in establishment's food or non-food areas.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
The department's words
08A Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Shelves and surfaces need cleaning
The department's words
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.
EarlierDec 6, 2024Administrative Miscellaneous / Initial InspectionNo score given
1 violation listed, 0 marked critical.
Not critical (1)
Current letter grade or Grade Pending card not posted
The department's words
20-06 Current letter grade or Grade Pending card not posted
Source: New York City Department of Health and Mental Hygiene. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of Urubamba, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Raw food not kept apart from ready-to-eat food Read the free guide
- Pests seen inside: mice Read the free guide
- Eating or drinking in a food area Read the free guide
- Pests seen inside: rodents Read the free guide
- Food thawed the wrong way Read the free guide
Call Urubamba
Ask for the manager. Urubamba can only fix what it knows about.
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to New York City Department of Health and Mental Hygiene (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
About this record
Search for the name on NYC Health's restaurant grades lookup.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
Zero points means the inspector found no problems. New York City adds points for each problem. Big ones, the kind most likely to make someone sick, add more.
Inspectors add points for each problem they find. 0 to 13 points is an A, 14 to 27 a B, 28 or more a C.
- Listed as
- Peruvian
- Inspection type
- Cycle Inspection / Re-inspection
- Result
- 26 points (B)
- Source
- New York City Department of Health and Mental Hygiene
This is not an official ranking or grade. See the official source: New York City Department of Health and Mental Hygiene (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.