New York City, NY - A scheduled inspection at Ecuadorian Food Restaurant on 07/31/2025 documented several health code infractions.
The dining establishment functions from 4120 34 Avenue Queens Ny in Jackson Heights, a well-trafficked section of New York City recognized for its restaurant culture.
Health department documentation states: "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." Such infractions require correction to meet regulatory standards.
Among the findings were infractions involving temperature control, a key component of food safety protocols.
Temperature control violations pose immediate risks to public health and food safety Research conducted by federal health agencies demonstrates that Maintaining proper food temperatures is the most effective method for preventing bacterial growth and foodborne illness. The FDA Temperature Safety Guidelines provides comprehensive guidance for preventing such violations.
Health department officials noted violations related to pest control, which require attention for public health compliance.
Industry experts consistently emphasize the critical importance of proper pest control protocols. The FDA Food Code Standards clearly states that Effective pest control is considered a critical control point in preventing foodborne illness outbreaks.
Among the findings were infractions involving sanitation, a key component of food safety protocols.
Sanitation violations encompass a broad spectrum of cleanliness and maintenance issues that affect food safety Data compiled by food safety institutions reveals that Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments. Per FDA Sanitation Standards, such standards maintain that dining facilities comply with comprehensive protection measures.
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.
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.
This inspection emphasizes the fundamental necessity of strict regulatory adherence in dining establishments. Area customers have the right to access compliance documentation when selecting food service establishments.
| BORO | Queens |
| INSPECTION TYPE | Cycle Inspection / Re-inspection |
| ZIPCODE | 11101 |
| CAMIS | 41271988 |
| Latitude | 40.756177021511 |
| INSPECTION DATE | 07/31/2025 |
| RECORD DATE | 08/15/2025 |
| CUISINE DESCRIPTION | Latin American |
| ACTION | Violations were cited in the following area(s). |
| SCORE | 13 |
| PHONE | 7187292889 |
| Census Tract | 015900 |
| BUILDING | 4120 |
| GRADE DATE | 07/31/2025 |
| Community Board | 401 |
| Council District | 26 |
| NTA | QN70 |
| STREET | 34 AVENUE |
| GRADE | A |
| BBL | 4006740018 |
| Longitude | -73.919832721814 |
| DBA | ECUADORIAN FOOD RESTAURANT |
| BIN | 4010928 |
| VIOLATION CODES | 06C; 10F; 02C |
| ALL VIOLATIONS | 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. || 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. || 02C: Hot TCS food item that has been cooked and cooled is being held for service without first being reheated to 165º F or above within 2 hours. |
This inspection was conducted on July 31, 2025.
Chicago Department of Public Health
The following violations were found: 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. | 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. | 02C: Hot TCS food item that has been cooked and cooled is being held for service without first being reheated to 165º F or above within 2 hours..
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.
