New York City, NY - An inspection conducted at Cuenca Coffee Shop Restaurant on 07/24/2025 identified food safety violations.
Located in the heart of Richmond Hill, Cuenca Coffee Shop Restaurant operates from a prominent location at 9529 Jamaica Avenue Queens Ny, making it easily accessible to area customers.
Inspectors documented: "05d. No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non." This finding indicates a need for compliance with established food safety protocols.
Inspectors documented deficiencies involving temperature control, an essential component of restaurant operations.
Industry experts consistently emphasize the critical importance of proper temperature control protocols. The USDA Safe Temperature Standards clearly states that Maintaining proper food temperatures is the most effective method for preventing bacterial growth and foodborne illness.
Inspectors documented deficiencies involving hand washing, an essential component of restaurant operations.
Public health officials identify poor hand hygiene as a primary factor in foodborne illness transmission According to FDA Hand Washing Standards, Proper hand hygiene represents the single most effective method for preventing cross-contamination in food service. This regulatory framework ensures that food service establishments meet rigorous safety standards.
The examination revealed violations related to pest control, which need to be addressed for proper compliance.
Industry experts consistently emphasize the critical importance of proper pest control protocols. The FDA Pest Control Guidelines clearly states that Federal food safety regulations require all food service establishments to maintain comprehensive pest exclusion programs.
Among the findings were infractions involving sanitation, a key component of food safety protocols.
Food safety professionals regularly stress the essential nature of adequate sanitation procedures. As outlined in FDA Sanitation Standards, 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.
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.
| INSPECTION DATE | 07/24/2025 |
| BORO | Queens |
| INSPECTION TYPE | Cycle Inspection / Re-inspection |
| RECORD DATE | 08/15/2025 |
| PHONE | 7188474642 |
| BIN | 4182440 |
| CUISINE DESCRIPTION | Latin American |
| BBL | 4088830083 |
| Latitude | 40.694442279171 |
| NTA | QN53 |
| ACTION | Violations were cited in the following area(s). |
| BUILDING | 9529 |
| SCORE | 51 |
| Council District | 32 |
| Census Tract | 002200 |
| CAMIS | 41264387 |
| Community Board | 409 |
| GRADE DATE | 07/24/2025 |
| Longitude | -73.8494681055 |
| GRADE | Z |
| STREET | JAMAICA AVENUE |
| DBA | CUENCA COFFEE SHOP RESTAURANT |
| ZIPCODE | 11421 |
| VIOLATION CODES | 05D; 10F; 04L; 02H; 06D; 08A; 02B; 04N; 02G |
| ALL VIOLATIONS | 05D: No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation; food service or ware washing area. Hand washing facility not accessible; obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying 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. || 04L: Evidence of mice or live mice in establishment's food or non-food areas. || 02H: After cooking or removal from hot holding; TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours; and from 70 °F to 41 °F or less within 4 additional hours. || 06D: Food contact surface not properly washed; rinsed and sanitized after each use and following any activity when contamination may have occurred. || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 02B: Hot TCS food item not held at or above 140 °F. || 04N: Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies; blow flies; bottle flies; flesh flies; drain flies; Phorid flies and fruit flies. || 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 24, 2025.
Chicago Department of Public Health
The following violations were found: 05D: No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying 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. | 04L: Evidence of mice or live mice in establishment's food or non-food areas. | 02H: After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours. | 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. | 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 02B: Hot TCS food item not held at or above 140 °F. | 04N: Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies. | 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.
