New York City, NY - A scheduled inspection at Green Leaf on 07/22/2025 documented several health code infractions.
The dining establishment functions from 7260 Metropolitan Avenue Queens Ny in Middle Village, a well-trafficked section of New York City recognized for its restaurant culture.
The inspection details: "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." These circumstances require correction according to industry standards.
Health department officials noted violations related to temperature control, which require attention for public health compliance.
Public health authorities continually highlight the fundamental significance of comprehensive temperature control practices. Studies from public health organizations show that Temperature abuse remains the leading cause of foodborne illness outbreaks in restaurant settings. The HACCP Temperature Monitoring offers detailed requirements for maintaining compliance.
Health department officials noted violations related to pest control, which require attention for public health compliance.
Industry experts consistently emphasize the critical importance of proper pest control protocols. The HACCP Prevention Guidelines clearly states that Federal food safety regulations require all food service establishments to maintain comprehensive pest exclusion programs.
Health department officials noted violations related to sanitation, which require attention for public health compliance.
Food safety experts emphasize that consistent sanitation practices prevent the accumulation of harmful bacteria According to Food Safety Modernization Act, Federal regulators use FDA sanitation guidelines as the benchmark for evaluating food service establishment compliance. This regulatory framework ensures that food service establishments meet rigorous safety standards.
Beyond regulatory requirements, such infractions may affect the restaurant's standing and customer relationships. Local food safety organizations monitor inspection results to provide information to the public.
Local regulatory authorities have ordered that Green Leaf swiftly remediate the documented deficiencies before reopening to customers. Additional review is planned to confirm remediation.
Food service professionals should take note of important insights from these findings, highlighting the importance of ongoing compliance to health code requirements. Public education continues to be an essential element in ensuring public health protection.
| ZIPCODE | 11379 |
| Latitude | 40.712659524605 |
| BORO | Queens |
| INSPECTION TYPE | Cycle Inspection / Re-inspection |
| CUISINE DESCRIPTION | Chinese/Japanese |
| BIN | 4312145 |
| Council District | 30 |
| BBL | 4036670356 |
| PHONE | 9175350677 |
| RECORD DATE | 08/15/2025 |
| ACTION | Violations were cited in the following area(s). |
| DBA | Green Leaf |
| GRADE DATE | 07/22/2025 |
| Community Board | 405 |
| Census Tract | 061900 |
| Longitude | -73.8798495165 |
| NTA | QN21 |
| GRADE | A |
| BUILDING | 7260 |
| STREET | METROPOLITAN AVE |
| INSPECTION DATE | 07/22/2025 |
| SCORE | 12 |
| CAMIS | 50131502 |
| VIOLATION CODES | 10F; 02G |
| ALL VIOLATIONS | 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. || 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. |
This inspection was conducted on July 22, 2025.
Chicago Department of Public Health
The following violations were found: 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. | 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..
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.
