New York City, NY - A health department inspection at K.B. Grand Deli on 07/29/2025 revealed multiple health code violations.
The restaurant is located at 3124 Greenpoint Avenue Queens Ny in New York City's Greenpoint district, serving local residents and visitors.
The inspection details: "09b. Thawing procedure improper. (critical: not critical). 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 pac." These circumstances require correction according to industry standards.
Health department officials noted violations related to temperature control, which require attention for public health compliance.
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.
The inspection identified violations related to hand washing, an important area of food safety.
Industry experts consistently emphasize the critical importance of proper hand washing protocols. The FDA Hand Washing Standards clearly states that Federal guidelines require food service workers to wash hands for a minimum of 20 seconds using soap and warm water.
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 Research conducted by federal health agencies demonstrates that Effective pest control is considered a critical control point in preventing foodborne illness outbreaks. The FDA Food Code Standards provides comprehensive guidance for preventing such violations.
The examination revealed violations related to sanitation, which need to be addressed for proper compliance.
Industry best practices require establishments to maintain rigorous cleaning schedules and equipment maintenance According to Food Safety Modernization Act, Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments. This regulatory framework ensures that food service establishments meet rigorous safety standards.
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.
These findings underscore the essential nature of comprehensive health compliance in restaurant operations. Community members should feel empowered to examine health department findings when choosing restaurants.
| BORO | Queens |
| BBL | 4003110014 |
| ZIPCODE | 11101 |
| Longitude | -73.937189618253 |
| DBA | K.B. GRAND DELI |
| RECORD DATE | 08/15/2025 |
| BIN | 4003705 |
| ACTION | Violations were cited in the following area(s). |
| STREET | GREENPOINT AVE |
| Census Tract | 019900 |
| BUILDING | 3124 |
| Community Board | 402 |
| NTA | QN31 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| Council District | 26 |
| CAMIS | 50098384 |
| INSPECTION DATE | 07/29/2025 |
| Latitude | 40.734622234374 |
| PHONE | 9292809681 |
| SCORE | 44 |
| CUISINE DESCRIPTION | Sandwiches |
| VIOLATION CODES | 09B; 02G; 08A; 04M; 09C; 04N; 04E; 05D; 10F |
| ALL VIOLATIONS | 09B: Thawing procedure improper. || 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. || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 04M: Live roaches in facility's food or non-food area. || 09C: Design; construction; materials used or maintenance of food contact surface improper. Surface not easily cleanable; sanitized and maintained. || 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. || 04E: Toxic chemical or pesticide improperly stored or used such that food contamination may occur. || 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. || 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 29, 2025.
Chicago Department of Public Health
The following violations were found: 09B: Thawing procedure improper. | 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. | 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 04M: Live roaches in facility's food or non-food area. | 09C: Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained. | 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. | 04E: Toxic chemical or pesticide improperly stored or used such that food contamination may occur. | 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. | 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.
