New York City, NY - An inspection on 07/25/2025 at Exquisito Restaurant uncovered significant health code violations.
Located in the heart of Jackson Heights, Exquisito Restaurant operates from a prominent location at 2112 36Th Avenue Queens Ny, making it easily accessible to area customers.
The inspection report notes: "06. Current letter grade or grade pending card not posted (critical: not critical). 04n." Food safety guidelines indicate that such conditions should be addressed promptly.
The inspection found infractions involving temperature control, a fundamental aspect of food service operations.
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.
Health department officials noted violations related to pest control, which require attention for public health compliance.
Health experts emphasize that pest activity can rapidly contaminate food preparation surfaces and stored ingredients According to HACCP Prevention Guidelines, The FDA Food Code mandates that food storage areas remain free from pest contamination at all times. 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.
Public health authorities continually highlight the fundamental significance of comprehensive sanitation practices. Studies from public health organizations show that The FDA Food Code establishes comprehensive sanitation requirements that form the foundation of safe food service operations. The Food Safety Modernization Act offers detailed requirements for maintaining compliance.
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.
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.
The broader restaurant industry can learn valuable lessons from such cases, emphasizing the need for continuous vigilance to food safety standards. Consumer awareness remains a crucial component in maintaining community food safety.
| CAMIS | 50002562 |
| ACTION | Violations were cited in the following area(s). |
| BORO | Queens |
| BIN | 4004269 |
| BUILDING | 2112 |
| NTA | QN68 |
| DBA | EXQUISITO RESTAURANT |
| RECORD DATE | 08/15/2025 |
| CUISINE DESCRIPTION | Latin American |
| ZIPCODE | 11106 |
| Longitude | -73.936581040398 |
| INSPECTION DATE | 07/25/2025 |
| Census Tract | 003300 |
| Latitude | 40.759769411236 |
| SCORE | 110 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| Community Board | 401 |
| Council District | 26 |
| PHONE | 7187843505 |
| BBL | 4003480019 |
| STREET | 36TH AVENUE |
| VIOLATION CODES | 04A; 09C; 05F; 02G; 06C; 20-06; 04N; 08A; 10B; 04F; 06D; 10F |
| ALL VIOLATIONS | 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. || 09C: Design; construction; materials used or maintenance of food contact surface improper. Surface not easily cleanable; sanitized and maintained. || 05F: Insufficient or no hot holding; cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures || 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. || 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. || 20-06: Current letter grade or Grade Pending card not posted || 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. || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 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. || 04F: Food preparation area; food storage area; or other area used by employees or patrons; contaminated by sewage or liquid waste. || 06D: Food contact surface not properly washed; rinsed and sanitized after each use and following any activity when contamination may have occurred. || 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 25, 2025.
Chicago Department of Public Health
The following violations were found: 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. | 09C: Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained. | 05F: Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures | 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. | 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. | 20-06: Current letter grade or Grade Pending card not posted | 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. | 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 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. | 04F: Food preparation area, food storage area, or other area used by employees or patrons, contaminated by sewage or liquid waste. | 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. | 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.
