New York City, NY - A health department inspection at Spot Dessert Bar on 07/30/2025 revealed multiple health code violations.
The restaurant is located at 2843 Jackson Avenue Queens Ny in New York City's Long Island City district, serving local residents and visitors.
Inspectors documented: "10g. Dishwashing and ware washing: cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. (critical: not critical). 04j. Properly scaled and calibrated thermometer." This finding indicates a need for compliance with established food safety protocols.
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 According to FDA Temperature Safety Guidelines, Maintaining proper food temperatures is the most effective method for preventing bacterial growth and foodborne illness. This regulatory framework ensures that food service establishments meet rigorous safety standards.
Among the findings were infractions involving pest control, a key component of food safety protocols.
Health experts emphasize that pest activity can rapidly contaminate food preparation surfaces and stored ingredients According to FDA Food Code Standards, Federal food safety regulations require all food service establishments to maintain comprehensive pest exclusion programs. This regulatory framework ensures that food service establishments meet rigorous safety standards.
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 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.
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.
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.
| Longitude | -73.937861977565 |
| STREET | JACKSON AVE |
| BORO | Queens |
| CUISINE DESCRIPTION | Bakery Products/Desserts |
| ZIPCODE | 11101 |
| INSPECTION DATE | 07/30/2025 |
| SCORE | 20 |
| RECORD DATE | 08/15/2025 |
| ACTION | Violations were cited in the following area(s). |
| PHONE | 6465773165 |
| BUILDING | 2843 |
| BBL | 4 |
| Community Board | 402 |
| NTA | QN31 |
| CAMIS | 50133330 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| Council District | 26 |
| DBA | SPOT DESSERT BAR |
| Latitude | 40.748749898279 |
| Census Tract | 001900 |
| VIOLATION CODES | 10G; 04J; 06E; 06F |
| ALL VIOLATIONS | 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware; including dishes; utensils; and equipment deficient. || 04J: Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking; cooling; reheating; and holding. || 06E: Sanitized equipment or utensil; including in-use food dispensing utensil; improperly used or stored. || 06F: Wiping cloths not stored clean and dry; or in a sanitizing solution; between uses. |
This inspection was conducted on July 30, 2025.
Chicago Department of Public Health
The following violations were found: 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. | 04J: Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding. | 06E: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. | 06F: Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses..
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.
