New York City, NY - An inspection on 07/23/2025 at Vicki'S Restaurant and Bakery uncovered significant health code violations.
Vicki'S Restaurant and Bakery is positioned at 10216 43 Avenue Queens Ny in the Jackson Heights area, drawing neighborhood patrons and tourists.
The inspection details: "06d. Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (critical: critical). 09c. Design, construction, ma." These circumstances require correction according to industry standards.
Among the findings were infractions involving temperature control, a key component of food safety protocols.
Temperature control violations pose immediate risks to public health and food safety Data compiled by food safety institutions reveals that Maintaining proper food temperatures is the most effective method for preventing bacterial growth and foodborne illness. Per HACCP Temperature Monitoring, such standards maintain that dining facilities comply with comprehensive protection measures.
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 Pest Control Guidelines offers detailed requirements for maintaining compliance.
The examination revealed violations related to sanitation, which need to be addressed for proper compliance.
Industry best practices require establishments to maintain rigorous cleaning schedules and equipment maintenance Research conducted by federal health agencies demonstrates that Federal regulators use FDA sanitation guidelines as the benchmark for evaluating food service establishment compliance. The Food Safety Modernization Act provides comprehensive guidance for preventing such violations.
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.
The New York City Department of Health and Mental Hygiene has mandated that Vicki'S Restaurant and Bakery immediately address all identified violations before resuming normal operations. A follow-up inspection has been scheduled to verify compliance.
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.
| CAMIS | 41490112 |
| ZIPCODE | 11368 |
| Longitude | -73.862496028035 |
| BORO | Queens |
| INSPECTION TYPE | Cycle Inspection / Re-inspection |
| SCORE | 26 |
| Council District | 21 |
| Census Tract | 040500 |
| NTA | QN26 |
| BUILDING | 10216 |
| RECORD DATE | 08/15/2025 |
| Latitude | 40.747248819613 |
| STREET | 43 AVENUE |
| CUISINE DESCRIPTION | Latin American |
| ACTION | Violations were cited in the following area(s). |
| DBA | VICKI'S RESTAURANT AND BAKERY |
| BBL | 4019780008 |
| Community Board | 404 |
| INSPECTION DATE | 07/23/2025 |
| PHONE | 7182050205 |
| GRADE DATE | 07/23/2025 |
| BIN | 4442988 |
| GRADE | Z |
| VIOLATION CODES | 06D; 09C; 02B; 10F; 06C; 08C |
| ALL VIOLATIONS | 06D: Food contact surface not properly washed; rinsed and sanitized after each use and following any activity when contamination may have occurred. || 09C: Design; construction; materials used or maintenance of food contact surface improper. Surface not easily cleanable; sanitized and maintained. || 02B: Hot TCS food item not held at or above 140 °F. || 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. || 08C: Pesticide not properly labeled or used by unlicensed individual. Pesticide; other toxic chemical improperly used/stored. Unprotected; unlocked bait station used. |
This inspection was conducted on July 23, 2025.
Chicago Department of Public Health
The following violations were found: 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. | 09C: Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained. | 02B: Hot TCS food item not held at or above 140 °F. | 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. | 08C: Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used..
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.
