New York City, NY - An inspection conducted at Juqi on 07/24/2025 identified food safety violations.
The establishment operates from 13336 37Th Avenue Queens Ny in Flushing, a busy area of New York City known for its dining scene.
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The inspection report notes: "05. Food adulterated or misbranded." Food safety guidelines indicate that such conditions should be addressed promptly.
The inspection identified violations related to temperature control, an important area of food safety.
Industry experts consistently emphasize the critical importance of proper temperature control protocols. The USDA Safe Temperature Standards clearly states that Temperature abuse remains the leading cause of foodborne illness outbreaks in restaurant settings.
Among the findings were infractions involving hand washing, a key component of food safety protocols.
Industry experts consistently emphasize the critical importance of proper hand washing protocols. The FDA Hand Washing Standards clearly states that The CDC emphasizes that inadequate hand washing contributes to approximately 89% of foodborne illness outbreaks.
Among the findings were infractions involving pest control, a key component of food safety protocols.
Food safety professionals regularly stress the essential nature of adequate pest control procedures. As outlined in HACCP Prevention Guidelines, Federal food safety regulations require all food service establishments to maintain comprehensive pest exclusion programs. These federal guidelines guarantee that restaurants adhere to strict health requirements.
Inspectors documented deficiencies involving sanitation, an essential component of restaurant operations.
Public health authorities continually highlight the fundamental significance of comprehensive sanitation practices. Studies from public health organizations show that Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments. The FDA Sanitation Standards offers detailed requirements for maintaining compliance.
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.
Health department officials will conduct a comprehensive re-inspection to ensure that all violations have been properly addressed. The establishment must demonstrate full compliance before the matter can be considered resolved.
This incident highlights the critical importance of rigorous food safety protocols in commercial food service. Local residents are encouraged to review public inspection records when making dining decisions.
📋 Complete Inspection Data
| DBA | JUQI |
| Latitude | 40.760605063291 |
| INSPECTION DATE | 07/24/2025 |
| BORO | Queens |
| Community Board | 407 |
| ZIPCODE | 11354 |
| Council District | 20 |
| RECORD DATE | 08/15/2025 |
| BIN | 4597144 |
| CUISINE DESCRIPTION | Chinese |
| ACTION | Violations were cited in the following area(s). |
| Census Tract | 087100 |
| BUILDING | 13336 |
| CAMIS | 50124703 |
| PHONE | 3478277273 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| NTA | QN22 |
| SCORE | 32 |
| STREET | 37TH AVE |
| BBL | 4049727505 |
| Longitude | -73.833640816461 |
| VIOLATION CODES | 28-05; 02G; 05D; 06E; 09E; 06C |
| ALL VIOLATIONS | 28-05: Food adulterated or misbranded. Adulterated or misbranded food possessed; being manufactured; produced; packed; sold; offered for sale; delivered or given away || 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. || 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. || 06E: Sanitized equipment or utensil; including in-use food dispensing utensil; improperly used or stored. || 09E: Wash hands sign not posted near or above hand washing sink. || 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. |
Frequently Asked Questions
When was this inspection conducted?
This inspection was conducted on July 24, 2025.
Who conducted this inspection?
Chicago Department of Public Health
What violations were found during this inspection?
The following violations were found: 28-05: Food adulterated or misbranded. Adulterated or misbranded food possessed, being manufactured, produced, packed, sold, offered for sale, delivered or given away | 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. | 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. | 06E: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. | 09E: Wash hands sign not posted near or above hand washing sink. | 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..
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.