New York City, NY - Food safety inspectors found regulatory violations at Cafe Henri during an inspection on 07/29/2025.
Located in the heart of Jackson Heights, Cafe Henri operates from a prominent location at 1010 50 Avenue Queens Ny, making it easily accessible to area customers.
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.
The inspection identified violations related to temperature control, an important area of food safety.
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 FDA Temperature Safety Guidelines, such standards maintain that dining facilities comply with comprehensive protection measures.
The inspection identified violations related to pest control, an important area of food safety.
Public health authorities continually highlight the fundamental significance of comprehensive pest control practices. Studies from public health organizations show that The FDA Food Code mandates that food storage areas remain free from pest contamination at all times. The FDA Food Code Standards offers detailed requirements for maintaining compliance.
Health department officials noted violations related to sanitation, which require attention for public health compliance.
Food safety experts emphasize that consistent sanitation practices prevent the accumulation of harmful bacteria Research conducted by federal health agencies demonstrates that The FDA Food Code establishes comprehensive sanitation requirements that form the foundation of safe food service operations. The FDA Sanitation Standards provides comprehensive guidance for preventing such violations.
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.
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.
| Longitude | -73.953522598864 |
| BBL | 4000410005 |
| BORO | Queens |
| STREET | 50 AVENUE |
| DBA | CAFE HENRI |
| PHONE | 7187295794 |
| ZIPCODE | 11101 |
| BUILDING | 1010 |
| BIN | 4000224 |
| RECORD DATE | 08/15/2025 |
| Latitude | 40.742600808836 |
| CAMIS | 41025252 |
| ACTION | Violations were cited in the following area(s). |
| Community Board | 402 |
| NTA | QN31 |
| SCORE | 37 |
| CUISINE DESCRIPTION | French |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| Council District | 26 |
| INSPECTION DATE | 07/29/2025 |
| Census Tract | 000700 |
| VIOLATION CODES | 10F; 10B; 04A; 02G; 06C; 06D |
| 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. || 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. || 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. || 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. || 06D: Food contact surface not properly washed; rinsed and sanitized after each use and following any activity when contamination may have occurred. |
This inspection was conducted on July 29, 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. | 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. | 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. | 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. | 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred..
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.
