New York City, NY - An inspection on 07/23/2025 at Kitchen 79 uncovered significant health code violations.
Located in the heart of Jackson Heights, Kitchen 79 operates from a prominent location at 3770 79Th Street Queens Ny, making it easily accessible to area customers.
The inspection report notes: "03. Lighting fixture located over, by or within food storage, preparation, service or display facility, and facility where utensils and equipment are cleaned and stored, which may shatter due to extreme heat, temperature changes or accidental cont..." Food safety guidelines indicate that such conditions should be addressed promptly.
Inspectors documented deficiencies involving temperature control, an essential component of restaurant operations.
Public health authorities continually highlight the fundamental significance of comprehensive temperature control practices. Studies from public health organizations show that Maintaining proper food temperatures is the most effective method for preventing bacterial growth and foodborne illness. The FDA Temperature Safety Guidelines offers detailed requirements for maintaining compliance.
The inspection identified violations related to pest control, an important area of food safety.
Restaurant industry studies show that pest-related violations often correlate with other sanitation deficiencies According to FDA Pest Control Guidelines, Federal food safety regulations require all food service establishments to maintain comprehensive pest exclusion programs. This regulatory framework ensures that food service establishments meet rigorous safety standards.
The examination revealed violations related to sanitation, which need to be addressed for proper compliance.
Food safety professionals regularly stress the essential nature of adequate sanitation procedures. As outlined in Food Safety Modernization Act, Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments. These federal guidelines guarantee that restaurants adhere to strict health requirements.
These compliance issues require correction to maintain proper standards for the restaurant and public health. Food safety professionals indicate that addressing non-compliance helps ensure customer safety standards.
Under current regulations, Kitchen 79 faces additional penalties if violations are not promptly corrected. The health department maintains detailed records of all inspection results for public transparency.
These findings underscore the essential nature of comprehensive health compliance in restaurant operations. Community members should feel empowered to examine health department findings when choosing restaurants.
| GRADE | N |
| BUILDING | 3770 |
| BORO | Queens |
| BBL | 4012890038 |
| CUISINE DESCRIPTION | Thai |
| Census Tract | 028500 |
| Latitude | 40.749078919787 |
| RECORD DATE | 08/15/2025 |
| STREET | 79TH ST |
| DBA | KITCHEN 79 |
| ACTION | Violations were cited in the following area(s). |
| BIN | 4029939 |
| SCORE | 38 |
| INSPECTION DATE | 07/23/2025 |
| Community Board | 403 |
| CAMIS | 50171049 |
| INSPECTION TYPE | Pre-permit (Operational) / Initial Inspection |
| Council District | 25 |
| PHONE | 9146430079 |
| NTA | QN28 |
| ZIPCODE | 11372 |
| Longitude | -73.887041537597 |
| VIOLATION CODES | 28-03; 10F; 06C; 02B; 04A; 02G; 06D |
| ALL VIOLATIONS | 28-03: Lighting fixture located over; by or within food storage; preparation; service or display facility; and facility where utensils and equipment are cleaned and stored; which may shatter due to extreme heat; temperature changes or accidental contact; not fitted with shatterproof bulb or shielded and encased; with end caps or other device. || 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. || 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. || 02B: Hot TCS food item not held at or above 140 °F. || 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. || 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. || 06D: Food contact surface not properly washed; rinsed and sanitized after each use and following any activity when contamination may have occurred. |
This inspection was conducted on July 23, 2025.
Chicago Department of Public Health
The following violations were found: 28-03: Lighting fixture located over, by or within food storage, preparation, service or display facility, and facility where utensils and equipment are cleaned and stored, which may shatter due to extreme heat, temperature changes or accidental contact; not fitted with shatterproof bulb or shielded and encased, with end caps or other device. | 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. | 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. | 02B: Hot TCS food item not held at or above 140 °F. | 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. | 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. | 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred..
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.
