New York City, NY - An inspection on 08/05/2025 at Danny'S Grill uncovered significant health code violations.
Situated at 7306 Bell Boulevard Queens Ny in Bayside, the restaurant serves a diverse clientele in one of New York City's bustling districts.
Health department documentation states: "08a. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (critical: not critical). 02b. Hot TCS food item not held at or above 140 °f. (critical: critic." Such infractions require correction to meet regulatory standards.
Inspectors documented deficiencies involving temperature control, an essential component of restaurant operations.
Public health authorities continually highlight the fundamental significance of comprehensive temperature control practices. Studies from public health organizations show that The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens. The HACCP Temperature Monitoring offers detailed requirements for maintaining compliance.
The inspection found infractions involving pest control, a fundamental aspect of food service operations.
Public health authorities continually highlight the fundamental significance of comprehensive pest control practices. Studies from public health organizations show that Effective pest control is considered a critical control point in preventing foodborne illness outbreaks. The FDA Pest Control Guidelines offers detailed requirements for maintaining compliance.
Health department officials noted violations related to sanitation, which require attention for public health compliance.
Public health authorities continually highlight the fundamental significance of comprehensive sanitation practices. Studies from public health organizations show that Federal regulators use FDA sanitation guidelines as the benchmark for evaluating food service establishment compliance. The FDA Sanitation Standards offers detailed requirements for maintaining compliance.
The implications extend to broader community food safety standards. Health department data shows that correction of violations helps maintain community health standards.
Under current regulations, Danny'S Grill faces additional penalties if violations are not promptly corrected. The health department maintains detailed records of all inspection results for public transparency.
These findings underscore the essential nature of comprehensive health compliance in restaurant operations. Community members should feel empowered to examine health department findings when choosing restaurants.
| BORO | Queens |
| Longitude | -73.758175979426 |
| INSPECTION DATE | 08/05/2025 |
| BUILDING | 7306 |
| RECORD DATE | 08/15/2025 |
| ACTION | Violations were cited in the following area(s). |
| Latitude | 40.74055753946 |
| STREET | BELL BLVD |
| PHONE | 7182682568 |
| Council District | 23 |
| CAMIS | 50116306 |
| Census Tract | 129103 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| SCORE | 30 |
| Community Board | 411 |
| BIN | 4439703 |
| DBA | DANNY'S GRILL |
| BBL | 4077320050 |
| CUISINE DESCRIPTION | Barbecue |
| ZIPCODE | 11364 |
| NTA | QN42 |
| VIOLATION CODES | 08A; 02B; 04M; 04L; 10F; 06C; 08C |
| ALL VIOLATIONS | 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. || 04M: Live roaches in facility's food or non-food area. || 04L: Evidence of mice or live mice in establishment's food or non-food areas. || 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. || 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. || 08C: Pesticide not properly labeled or used by unlicensed individual. Pesticide; other toxic chemical improperly used/stored. Unprotected; unlocked bait station used. |
This inspection was conducted on August 5, 2025.
Chicago Department of Public Health
The following violations were found: 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. | 04M: Live roaches in facility's food or non-food area. | 04L: Evidence of mice or live mice in establishment's food or non-food areas. | 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. | 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. | 08C: Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used..
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.
