New York City, NY - Multiple violations were discovered at La Pequena Taste of Italy Pizzeria during a health inspection on 07/23/2025.
The restaurant is located at 3772 90 Street Queens Ny in New York City's Woodhaven district, serving local residents and visitors.
The inspection report documents: "02b. Hot TCS food item not held at or above 140 °f. (critical: critical). 09b. Thawing procedure improper. (critical: not critical). 06c. Food, supplies, or equipment not protected from potential so." Health officials note that these violations need attention to maintain proper compliance.
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 The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens. The FDA Temperature Safety Guidelines offers detailed requirements for maintaining compliance.
The inspection found infractions involving pest control, a fundamental aspect of food service operations.
Public health authorities continually highlight the fundamental significance of comprehensive pest control practices. Studies from public health organizations show that Federal food safety regulations require all food service establishments to maintain comprehensive pest exclusion programs. The FDA Food Code Standards offers detailed requirements for maintaining compliance.
Among the findings were infractions involving sanitation, a key component of food safety protocols.
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.
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.
Regulatory authorities have scheduled an extensive follow-up review to confirm that every infraction has been adequately corrected. Management are required to show complete correction before these violations will be deemed closed.
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.
| SCORE | 29 |
| BORO | Queens |
| BUILDING | 3772 |
| Council District | 21 |
| CUISINE DESCRIPTION | Mexican |
| RECORD DATE | 08/15/2025 |
| STREET | 90 STREET |
| BIN | 4036331 |
| ACTION | Violations were cited in the following area(s). |
| Longitude | -73.876621908882 |
| CAMIS | 41583007 |
| PHONE | 7185052600 |
| INSPECTION DATE | 07/23/2025 |
| Community Board | 403 |
| BBL | 4014770034 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| Census Tract | 027700 |
| DBA | LA PEQUENA TASTE OF ITALY PIZZERIA |
| NTA | QN28 |
| Latitude | 40.749117594615 |
| ZIPCODE | 11372 |
| VIOLATION CODES | 02B; 09B; 06C; 02G; 10B; 10F |
| ALL VIOLATIONS | 02B: Hot TCS food item not held at or above 140 °F. || 09B: Thawing procedure improper. || 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. || 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. || 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 July 23, 2025.
Chicago Department of Public Health
The following violations were found: 02B: Hot TCS food item not held at or above 140 °F. | 09B: Thawing procedure improper. | 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. | 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. | 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.
