New York City, NY - A health department inspection at Caribbean Style Cuisine on 08/01/2025 revealed multiple health code violations.
The dining establishment functions from 14507 Rockaway Boulevard Queens Ny in Ozone Park, a well-trafficked section of New York City recognized for its restaurant culture.
The inspection details: "03i. Juice packaged on premises with no or incomplete label, no warning statement (critical: critical). 08b. Garbage receptacle not pest or water resistant, with tight-fitting lids, and covered excep." These circumstances require correction according to industry standards.
The inspection identified violations related to temperature control, an important area of food safety.
Food safety professionals regularly stress the essential nature of adequate temperature control procedures. As outlined in HACCP Temperature Monitoring, The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens. These federal guidelines guarantee that restaurants adhere to strict health requirements.
Health department officials noted violations related to hand washing, which require attention for public health compliance.
Food safety professionals regularly stress the essential nature of adequate hand washing procedures. As outlined in CDC Hand Hygiene Guidelines, Federal guidelines require food service workers to wash hands for a minimum of 20 seconds using soap and warm water. These federal guidelines guarantee that restaurants adhere to strict health requirements.
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 Pest Control Guidelines offers detailed requirements for maintaining compliance.
Inspectors documented deficiencies involving sanitation, an essential component of restaurant operations.
Industry best practices require establishments to maintain rigorous cleaning schedules and equipment maintenance Data compiled by food safety institutions reveals that Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments. Per Food Safety Modernization Act, 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.
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.
| STREET | ROCKAWAY BOULEVARD |
| CAMIS | 41366281 |
| BORO | Queens |
| BUILDING | 14507 |
| INSPECTION TYPE | Cycle Inspection / Re-inspection |
| Community Board | 412 |
| PHONE | 7183226118 |
| Council District | 28 |
| Latitude | 40.673639986156 |
| RECORD DATE | 08/15/2025 |
| BBL | 4120480083 |
| INSPECTION DATE | 08/01/2025 |
| GRADE DATE | 08/01/2025 |
| BIN | 4261575 |
| ACTION | Violations were cited in the following area(s). |
| Longitude | -73.793348782254 |
| NTA | QN76 |
| SCORE | 42 |
| Census Tract | 018401 |
| GRADE | Z |
| CUISINE DESCRIPTION | Caribbean |
| ZIPCODE | 11436 |
| DBA | CARIBBEAN STYLE CUISINE |
| VIOLATION CODES | 03I; 08B; 04M; 02B; 04N; 04C; 08A |
| ALL VIOLATIONS | 03I: Juice packaged on premises with no or incomplete label; no warning statement || 08B: Garbage receptacle not pest or water resistant; with tight-fitting lids; and covered except while in active use. Garbage receptacle and cover not cleaned after emptying and prior to reuse. Garbage; refuse and other solid and liquid waste not collected; stored; removed and disposed of so as to prevent a nuisance. || 04M: Live roaches in facility's food or non-food area. || 02B: Hot TCS food item not held at or above 140 °F. || 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. || 04C: Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment. || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. |
This inspection was conducted on August 1, 2025.
Chicago Department of Public Health
The following violations were found: 03I: Juice packaged on premises with no or incomplete label, no warning statement | 08B: Garbage receptacle not pest or water resistant, with tight-fitting lids, and covered except while in active use. Garbage receptacle and cover not cleaned after emptying and prior to reuse. Garbage, refuse and other solid and liquid waste not collected, stored, removed and disposed of so as to prevent a nuisance. | 04M: Live roaches in facility's food or non-food area. | 02B: Hot TCS food item not held at or above 140 °F. | 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. | 04C: Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment. | 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests..
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.
