New York City, NY - Multiple violations were discovered at Cascade Jerk during a health inspection on 08/04/2025.
The establishment operates from 11902 Sutphin Boulevard Queens Ny in Jamaica, a busy area of New York City known for its dining scene.
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Health department documentation states: "06a. Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fing." Such infractions require correction to meet regulatory standards.
The examination revealed violations related to temperature control, which need to be addressed for proper compliance.
Public health authorities continually highlight the fundamental significance of comprehensive temperature control practices. Studies from public health organizations show that Temperature abuse remains the leading cause of foodborne illness outbreaks in restaurant settings. The HACCP Temperature Monitoring offers detailed requirements for maintaining compliance.
Among the findings were infractions involving hand washing, a key component of food safety protocols.
Restaurant industry standards emphasize hand washing as fundamental to food safety protocols Research conducted by federal health agencies demonstrates that The CDC emphasizes that inadequate hand washing contributes to approximately 89% of foodborne illness outbreaks. The FDA Hand Washing Standards provides comprehensive guidance for preventing such violations.
The examination revealed violations related to pest control, which need to be addressed for proper compliance.
Public health authorities continually highlight the fundamental significance of comprehensive pest control practices. Studies from public health organizations show that Federal food safety regulations require all food service establishments to maintain comprehensive pest exclusion programs. The HACCP Prevention Guidelines offers detailed requirements for maintaining compliance.
Among the findings were infractions involving sanitation, a key component of food safety protocols.
Industry best practices require establishments to maintain rigorous cleaning schedules and equipment maintenance Research conducted by federal health agencies demonstrates that The FDA Food Code establishes comprehensive sanitation requirements that form the foundation of safe food service operations. The Food Safety Modernization Act provides comprehensive guidance for preventing such violations.
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.
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.
📋 Complete Inspection Data
| BORO | Queens |
| DBA | CASCADE JERK |
| STREET | SUTPHIN BLVD |
| Community Board | 412 |
| Latitude | 40.679123736202 |
| Council District | 28 |
| RECORD DATE | 08/15/2025 |
| ACTION | Violations were cited in the following area(s). |
| INSPECTION DATE | 08/04/2025 |
| BIN | 4261144 |
| Longitude | -73.79165163747 |
| CAMIS | 50060066 |
| ZIPCODE | 11434 |
| PHONE | 7188482318 |
| NTA | QN76 |
| BUILDING | 11902 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| SCORE | 92 |
| Census Tract | 018402 |
| CUISINE DESCRIPTION | Caribbean |
| BBL | 4120280010 |
| VIOLATION CODES | 06A; 05F; 10F; 08B; 08A; 02G; 04N; 10B; 02B |
| ALL VIOLATIONS | 06A: Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed. || 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 || 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. || 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. || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 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. || 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. || 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. || 02B: Hot TCS food item not held at or above 140 °F. |
Frequently Asked Questions
When was this inspection conducted?
This inspection was conducted on August 4, 2025.
Who conducted this inspection?
Chicago Department of Public Health
What violations were found during this inspection?
The following violations were found: 06A: Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed. | 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 | 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. | 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. | 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 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. | 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. | 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. | 02B: Hot TCS food item not held at or above 140 °F..
Why are these violations concerning?
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.