New York City, NY - An inspection on 07/25/2025 at Taqueria Santa Fe uncovered significant health code violations.
The establishment operates from 4708 47Th Avenue Queens Ny in Corona, a busy area of New York City known for its dining scene.
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The inspection report notes: "06. Current letter grade or grade pending card not posted (critical: not critical). 06c." Food safety guidelines indicate that such conditions should be addressed promptly.
The examination revealed violations related to temperature control, which need to be addressed for proper compliance.
Professional food safety experts consider temperature monitoring essential for preventing foodborne illness Data compiled by food safety institutions reveals that Temperature abuse remains the leading cause of foodborne illness outbreaks in restaurant settings. Per USDA Safe Temperature Standards, such standards maintain that dining facilities comply with comprehensive protection measures.
The inspection identified violations related to hand washing, an important area of food safety.
Public health authorities continually highlight the fundamental significance of comprehensive hand washing practices. Studies from public health organizations show that Federal guidelines require food service workers to wash hands for a minimum of 20 seconds using soap and warm water. The CDC Hand Hygiene Guidelines offers detailed requirements for maintaining compliance.
Among the findings were infractions involving pest control, a key component of food safety protocols.
Restaurant industry studies show that pest-related violations often correlate with other sanitation deficiencies Data compiled by food safety institutions reveals that The FDA Food Code mandates that food storage areas remain free from pest contamination at all times. Per FDA Food Code Standards, such standards maintain that dining facilities comply with comprehensive protection measures.
Among the findings were infractions involving sanitation, a key component of food safety protocols.
Public health authorities continually highlight the fundamental significance of comprehensive sanitation practices. Studies from public health organizations show that Federal regulators use FDA sanitation guidelines as the benchmark for evaluating food service establishment compliance. The FDA Sanitation Standards offers detailed requirements for maintaining compliance.
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.
Under current regulations, Taqueria Santa Fe faces additional penalties if violations are not promptly corrected. The health department maintains detailed records of all inspection results for public transparency.
Regular health inspections serve as critical safeguards for public health in New York City's dining landscape. Transparency in reporting inspection findings ensures that community members can make informed decisions about their dining options.
📋 Complete Inspection Data
| BORO | Queens |
| INSPECTION TYPE | Administrative Miscellaneous / Re-inspection |
| CAMIS | 50032670 |
| CUISINE DESCRIPTION | Mexican |
| Census Tract | 023500 |
| RECORD DATE | 08/15/2025 |
| PHONE | 7182699946 |
| BIN | 4052903 |
| ACTION | Violations were cited in the following area(s). |
| INSPECTION DATE | 07/25/2025 |
| BBL | 4022850026 |
| Community Board | 402 |
| NTA | QN31 |
| SCORE | 22 |
| Council District | 26 |
| Latitude | 40.741010901094 |
| ZIPCODE | 11377 |
| GRADE | Z |
| STREET | 47TH AVE |
| DBA | TAQUERIA SANTA FE |
| GRADE DATE | 07/25/2025 |
| Longitude | -73.917981739735 |
| BUILDING | 4708 |
| VIOLATION CODES | 02G; 20-06; 06C; 05D |
| ALL VIOLATIONS | 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. || 20-06: Current letter grade or Grade Pending card not posted || 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. || 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. |
Frequently Asked Questions
When was this inspection conducted?
This inspection was conducted on July 25, 2025.
Who conducted this inspection?
Chicago Department of Public Health
What violations were found during this inspection?
The following violations were found: 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. | 20-06: Current letter grade or Grade Pending card not posted | 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. | 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..
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.