New York City, NY - A health department inspection at 55 Deli-Coffee Shop on 07/31/2025 revealed multiple health code violations.
Located in the heart of Woodside, 55 Deli-Coffee Shop operates from a prominent location at 5514 37Th Avenue Queens Ny, making it easily accessible to area customers.
Inspectors documented: "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." This finding indicates a need for compliance with established food safety protocols.
The inspection found infractions involving temperature control, a fundamental aspect of food service operations.
Industry research indicates that improper food temperatures can allow dangerous bacteria to multiply rapidly Research conducted by federal health agencies demonstrates that The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens. The HACCP Temperature Monitoring provides comprehensive guidance for preventing such violations.
The examination revealed violations related to pest control, which need to be addressed for proper compliance.
Pest control violations represent some of the most significant infractions in food service inspections Research conducted by federal health agencies demonstrates that The FDA Food Code mandates that food storage areas remain free from pest contamination at all times. The FDA Pest Control Guidelines provides comprehensive guidance for preventing such violations.
Among the findings were infractions involving sanitation, a key component of food safety protocols.
Food safety professionals regularly stress the essential nature of adequate sanitation procedures. As outlined in FDA Sanitation Standards, Federal regulators use FDA sanitation guidelines as the benchmark for evaluating food service establishment compliance. These federal guidelines guarantee that restaurants adhere to strict health requirements.
Such infractions require attention for the business to maintain compliance with community safety standards. Public health officials note that addressing these violations helps maintain trust in dining establishments.
Under current regulations, 55 Deli-Coffee Shop faces additional penalties if violations are not promptly corrected. The health department maintains detailed records of all inspection results for public transparency.
This incident highlights the critical importance of rigorous food safety protocols in commercial food service. Local residents are encouraged to review public inspection records when making dining decisions.
| NTA | QN63 |
| BBL | 4012100007 |
| Latitude | 40.750779194209 |
| BORO | Queens |
| CUISINE DESCRIPTION | Mexican |
| INSPECTION DATE | 07/01/2025 |
| SCORE | 70 |
| RECORD DATE | 08/15/2025 |
| DBA | 55 DELI-COFFEE SHOP |
| BIN | 4430199 |
| ACTION | Violations were cited in the following area(s). |
| CAMIS | 50097060 |
| Census Tract | 025500 |
| Community Board | 402 |
| BUILDING | 5514 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| Council District | 26 |
| Longitude | -73.906781083191 |
| PHONE | 9293259679 |
| ZIPCODE | 11377 |
| STREET | 37TH AVE |
| VIOLATION CODES | 10B; 10F; 05D; 05F; 09C; 19-06; 06C; 20-06; 02G; 02B; 19-10 |
| ALL VIOLATIONS | 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. || 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. || 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. || 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 || 09C: Design; construction; materials used or maintenance of food contact surface improper. Surface not easily cleanable; sanitized and maintained. || 19-06: Providing single-use; non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station) || 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. || 20-06: Current letter grade or Grade Pending card not posted || 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. || 02B: Hot TCS food item not held at or above 140 °F. || 19-10: Failure to display required signage about plastic straw availability |
This inspection was conducted on July 31, 2025.
Chicago Department of Public Health
The following violations were found: 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. | 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. | 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. | 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 | 09C: Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained. | 19-06: Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station) | 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. | 20-06: Current letter grade or Grade Pending card not posted | 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. | 02B: Hot TCS food item not held at or above 140 °F. | 19-10: Failure to display required signage about plastic straw availability.
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.
