New York City, NY - An inspection on 07/25/2025 at Pearl Garden Chinese Restaurant uncovered significant health code violations.
The establishment operates from 14508 14 Avenue Queens Ny in Jackson Heights, a busy area of New York City known for its dining scene.
Health department documentation states: "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." Such infractions require correction to meet regulatory standards.
Health department officials noted violations related to temperature control, which require attention for public health compliance.
Industry experts consistently emphasize the critical importance of proper temperature control protocols. The FDA Temperature Safety Guidelines clearly states that Temperature abuse remains the leading cause of foodborne illness outbreaks in restaurant settings.
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 Research conducted by federal health agencies demonstrates that Effective pest control is considered a critical control point in preventing foodborne illness outbreaks. The FDA Pest Control Guidelines provides comprehensive guidance for preventing such violations.
Inspectors documented deficiencies involving sanitation, an essential component of restaurant operations.
Industry experts consistently emphasize the critical importance of proper sanitation protocols. The FDA Sanitation Standards clearly states that Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments.
Beyond regulatory requirements, such infractions may affect the restaurant's standing and customer relationships. Local food safety organizations monitor inspection results to provide information to the public.
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.
Food service professionals should take note of important insights from these findings, highlighting the importance of ongoing compliance to health code requirements. Public education continues to be an essential element in ensuring public health protection.
| PHONE | 7187677854 |
| DBA | PEARL GARDEN CHINESE RESTAURANT |
| CAMIS | 41108006 |
| BORO | Queens |
| Community Board | 407 |
| BIN | 4104533 |
| BUILDING | 14508 |
| RECORD DATE | 08/15/2025 |
| NTA | QN49 |
| Longitude | -73.822000959739 |
| CUISINE DESCRIPTION | Chinese |
| ACTION | Violations were cited in the following area(s). |
| INSPECTION DATE | 07/25/2025 |
| STREET | 14 AVENUE |
| Census Tract | 103900 |
| Council District | 19 |
| Latitude | 40.786912600023 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| BBL | 4046220015 |
| ZIPCODE | 11357 |
| SCORE | 28 |
| VIOLATION CODES | 10F; 02G; 06D; 05F |
| ALL VIOLATIONS | 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. || 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. || 06D: Food contact surface not properly washed; rinsed and sanitized after each use and following any activity when contamination may have occurred. || 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 |
This inspection was conducted on July 25, 2025.
Chicago Department of Public Health
The following violations were found: 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. | 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. | 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. | 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.
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.
