New York City, NY - Health department officials identified compliance problems at Naresh Essequibo Cuisine during an inspection on 08/05/2025.
Situated at 21469 Jamaica Avenue Queens Ny in South Jamaica, the restaurant serves a diverse clientele in one of New York City's bustling districts.
According to inspection records: "02b. Hot TCS food item not held at or above 140 °f. (critical: critical). 04m. Live roaches in facility's food or non-food area. (critical: critical). 08a. Establishment is not free of harborage or." This type of violation requires correction to maintain food safety standards.
The inspection found infractions involving temperature control, a fundamental aspect of food service operations.
Industry research indicates that improper food temperatures can allow dangerous bacteria to multiply rapidly Data compiled by food safety institutions reveals that Maintaining proper food temperatures is the most effective method for preventing bacterial growth and foodborne illness. Per HACCP Temperature Monitoring, such standards maintain that dining facilities comply with comprehensive protection measures.
The inspection found infractions involving pest control, a fundamental aspect of food service operations.
Pest control violations represent some of the most significant infractions in food service inspections Data compiled by food safety institutions reveals that Effective pest control is considered a critical control point in preventing foodborne illness outbreaks. Per FDA Pest Control Guidelines, 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.
This incident highlights the critical importance of rigorous food safety protocols in commercial food service. Local residents are encouraged to review public inspection records when making dining decisions.
| BORO | Queens |
| INSPECTION TYPE | Cycle Inspection / Re-inspection |
| BIN | 4226244 |
| STREET | JAMAICA AVE |
| DBA | NARESH ESSEQUIBO CUISINE |
| INSPECTION DATE | 08/05/2025 |
| ZIPCODE | 11428 |
| RECORD DATE | 08/15/2025 |
| ACTION | Violations were cited in the following area(s). |
| Community Board | 413 |
| Council District | 23 |
| PHONE | 9179721428 |
| BUILDING | 21469 |
| BBL | 4106060264 |
| Latitude | 40.716943362026 |
| NTA | QN34 |
| Census Tract | 054200 |
| CAMIS | 50140838 |
| GRADE DATE | 08/05/2025 |
| GRADE | Z |
| Longitude | -73.741422671969 |
| CUISINE DESCRIPTION | Caribbean |
| SCORE | 40 |
| VIOLATION CODES | 02B; 04M; 08A; 04A; 02H |
| ALL VIOLATIONS | 02B: Hot TCS food item not held at or above 140 °F. || 04M: Live roaches in facility's food or non-food area. || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. || 02H: After cooking or removal from hot holding; TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours; and from 70 °F to 41 °F or less within 4 additional hours. |
This inspection was conducted on August 5, 2025.
Chicago Department of Public Health
The following violations were found: 02B: Hot TCS food item not held at or above 140 °F. | 04M: Live roaches in facility's food or non-food area. | 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. | 02H: After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional 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.
