New York City, NY - Multiple violations were discovered at Shahi Darbar during a health inspection on 07/22/2025.
The establishment operates from 7224 Broadway Queens Ny in Broadway, a busy area of New York City known for its dining scene.
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The inspection report documents: "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 o." Health officials note that these violations need attention to maintain proper compliance.
Inspectors documented deficiencies involving temperature control, an essential component of restaurant operations.
Industry research indicates that improper food temperatures can allow dangerous bacteria to multiply rapidly According to FDA Temperature Safety Guidelines, Maintaining proper food temperatures is the most effective method for preventing bacterial growth and foodborne illness. This regulatory framework ensures that food service establishments meet rigorous safety standards.
Among the findings were infractions involving pest control, a key component of food safety protocols.
Health experts emphasize that pest activity can rapidly contaminate food preparation surfaces and stored ingredients Data compiled by food safety institutions reveals that The FDA Food Code mandates that food storage areas remain free from pest contamination at all times. Per FDA Pest Control Guidelines, such standards maintain that dining facilities comply with comprehensive protection measures.
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 The FDA Food Code establishes comprehensive sanitation requirements that form the foundation of safe food service operations. The Food Safety Modernization Act offers detailed requirements for maintaining compliance.
Such infractions require attention for the business to maintain compliance with community safety standards. Public health officials note that addressing these violations helps maintain trust in dining establishments.
The New York City Department of Health and Mental Hygiene has mandated that Shahi Darbar immediately address all identified violations before resuming normal operations. A follow-up inspection has been scheduled to verify compliance.
The broader restaurant industry can learn valuable lessons from such cases, emphasizing the need for continuous vigilance to food safety standards. Consumer awareness remains a crucial component in maintaining community food safety.
📋 Complete Inspection Data
| Latitude | 40.74749848964 |
| BORO | Queens |
| INSPECTION TYPE | Cycle Inspection / Re-inspection |
| NTA | QN50 |
| RECORD DATE | 08/15/2025 |
| Longitude | -73.893356444003 |
| ACTION | Violations were cited in the following area(s). |
| BUILDING | 7224 |
| BIN | 4529530 |
| PHONE | 9295220011 |
| GRADE DATE | 07/22/2025 |
| SCORE | 49 |
| Community Board | 403 |
| Council District | 25 |
| STREET | BROADWAY |
| Census Tract | 026500 |
| CUISINE DESCRIPTION | Bangladeshi |
| BBL | 4012830080 |
| DBA | SHAHI DARBAR |
| GRADE | Z |
| CAMIS | 50104071 |
| INSPECTION DATE | 07/22/2025 |
| ZIPCODE | 11372 |
| VIOLATION CODES | 10B; 02B; 04J; 02G; 04A; 10E; 05F |
| ALL VIOLATIONS | 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. || 02B: Hot TCS food item not held at or above 140 °F. || 04J: Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking; cooling; reheating; and holding. || 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. || 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. || 10E: Accurate thermometer not provided or properly located in refrigerated; cold storage or hot holding equipment || 05F: Insufficient or no hot holding; cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures |
Frequently Asked Questions
When was this inspection conducted?
This inspection was conducted on July 22, 2025.
Who conducted this inspection?
Chicago Department of Public Health
What violations were found during this inspection?
The following violations were found: 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. | 02B: Hot TCS food item not held at or above 140 °F. | 04J: Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding. | 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. | 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. | 10E: Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment | 05F: Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures.
Why are these violations concerning?
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.