New York City, NY - Multiple violations were discovered at G'S Homestyle Cooking during a health inspection on 08/01/2025.
Located in the heart of South Jamaica, G'S Homestyle Cooking operates from a prominent location at 95-08 Sutphin Boulevard Queens Ny, making it easily accessible to area customers.
According to inspection records: "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 excep." This type of violation requires correction to maintain food safety standards.
Inspectors documented deficiencies involving temperature control, an essential component of restaurant operations.
Temperature control violations pose immediate risks to public health and food safety Data compiled by food safety institutions reveals that The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens. Per HACCP Temperature Monitoring, such standards maintain that dining facilities comply with comprehensive protection measures.
Health department officials noted violations related to pest control, which require attention for public health compliance.
Health experts emphasize that pest activity can rapidly contaminate food preparation surfaces and stored ingredients Research conducted by federal health agencies demonstrates that Effective pest control is considered a critical control point in preventing foodborne illness outbreaks. The HACCP Prevention Guidelines provides comprehensive guidance for preventing such violations.
The inspection identified violations related to sanitation, an important area of food safety.
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 FDA Sanitation Standards, such standards maintain that dining facilities comply with comprehensive protection measures.
In addition to regulatory requirements, these issues may affect the business's standing and public trust. Community health organizations track health department findings to provide education to local residents.
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.
The broader restaurant industry can learn valuable lessons from such cases, emphasizing the need for continuous vigilance to food safety standards. Consumer awareness remains a crucial component in maintaining community food safety.
| STREET | SUTPHIN BOULEVARD |
| Council District | 27 |
| BORO | Queens |
| INSPECTION TYPE | Cycle Inspection / Re-inspection |
| NTA | QN61 |
| Community Board | 412 |
| PHONE | 7182629320 |
| DBA | G'S HOMESTYLE COOKING |
| Latitude | 40.698220263051 |
| RECORD DATE | 08/15/2025 |
| INSPECTION DATE | 08/01/2025 |
| GRADE DATE | 08/01/2025 |
| ACTION | Violations were cited in the following area(s). |
| Longitude | -73.806359821833 |
| SCORE | 38 |
| ZIPCODE | 11435 |
| BUILDING | 95-08 |
| Census Tract | 020800 |
| BIN | 4214489 |
| CAMIS | 41353915 |
| GRADE | Z |
| CUISINE DESCRIPTION | Caribbean |
| BBL | 4100260009 |
| VIOLATION CODES | 02G; 04L; 06E; 10B; 10F; 08A; 02B |
| ALL VIOLATIONS | 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. || 04L: Evidence of mice or live mice in establishment's food or non-food areas. || 06E: Sanitized equipment or utensil; including in-use food dispensing utensil; improperly used or stored. || 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. || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 02B: Hot TCS food item not held at or above 140 °F. |
This inspection was conducted on August 1, 2025.
Chicago Department of Public Health
The following violations were found: 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. | 04L: Evidence of mice or live mice in establishment's food or non-food areas. | 06E: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. | 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. | 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 02B: Hot TCS food item not held at or above 140 °F..
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.
