New York City, NY - City health officials cited Maggie Mays for health violations during an inspection on 08/07/2025.
The restaurant is located at 21422 41 Avenue Queens Ny in New York City's Auburndale district, serving local residents and visitors.
The inspection report notes: "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." Food safety guidelines indicate that such conditions should be addressed promptly.
Inspectors documented deficiencies involving pest control, an essential component of restaurant operations.
Food safety professionals regularly stress the essential nature of adequate pest control procedures. As outlined in HACCP Prevention Guidelines, The FDA Food Code mandates that food storage areas remain free from pest contamination at all times. These federal guidelines guarantee that restaurants adhere to strict health requirements.
Health department officials noted violations related to sanitation, which require attention for public health compliance.
Industry best practices require establishments to maintain rigorous cleaning schedules and equipment maintenance Data compiled by food safety institutions reveals that The FDA Food Code establishes comprehensive sanitation requirements that form the foundation of safe food service operations. Per Food Safety Modernization Act, such standards maintain that dining facilities comply with comprehensive protection measures.
These types of violations require attention to maintain compliance standards for the establishment and its customers. Health officials note that addressing such conditions helps maintain public confidence in food service 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.
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.
| BORO | Queens |
| INSPECTION DATE | 08/07/2025 |
| Latitude | 40.763660877947 |
| RECORD DATE | 08/15/2025 |
| CAMIS | 40594214 |
| BBL | 4062900023 |
| ACTION | Violations were cited in the following area(s). |
| DBA | MAGGIE MAYS |
| PHONE | 7182249898 |
| ZIPCODE | 11361 |
| GRADE DATE | 08/07/2025 |
| BIN | 4138311 |
| Council District | 19 |
| NTA | QN46 |
| CUISINE DESCRIPTION | American |
| STREET | 41 AVENUE |
| Census Tract | 112300 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| Longitude | -73.770499110388 |
| BUILDING | 21422 |
| GRADE | A |
| Community Board | 411 |
| SCORE | 12 |
| VIOLATION CODES | 06C; 04H |
| ALL VIOLATIONS | 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. || 04H: Raw; cooked or prepared food is adulterated; contaminated; cross-contaminated; or not discarded in accordance with HACCP plan. |
This inspection was conducted on August 7, 2025.
Chicago Department of Public Health
The following violations were found: 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. | 04H: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan..
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.
