New York City, NY - An inspection on 08/07/2025 at Teabydo uncovered significant health code violations.
The restaurant is located at 3803 Main Street Queens Ny in New York City's Main Street district, serving local residents and visitors.
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The inspection report documents: "06f. Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses. (critical: critical). 04a. Food protection certificate (fpc) not held by manager or supervisor of food operatio." Health officials note that these violations need attention to maintain proper compliance.
Among the findings were infractions involving temperature control, a key component of food safety protocols.
Industry experts consistently emphasize the critical importance of proper temperature control protocols. The USDA Safe Temperature Standards clearly states that Temperature abuse remains the leading cause of foodborne illness outbreaks in restaurant settings.
The inspection identified violations related to hand washing, an important area of food safety.
Restaurant industry standards emphasize hand washing as fundamental to food safety protocols Research conducted by federal health agencies demonstrates that Proper hand hygiene represents the single most effective method for preventing cross-contamination in food service. The CDC Hand Hygiene Guidelines provides comprehensive guidance for preventing such violations.
Among the findings were infractions involving pest control, a key component of food safety protocols.
Pest control violations represent some of the most significant infractions in food service inspections According to FDA Pest Control Guidelines, The FDA Food Code mandates that food storage areas remain free from pest contamination at all times. This regulatory framework ensures that food service establishments meet rigorous safety standards.
Health department officials noted violations related to sanitation, which require attention for public health compliance.
Food safety professionals regularly stress the essential nature of adequate sanitation procedures. As outlined in Food Safety Modernization Act, Federal regulators use FDA sanitation guidelines as the benchmark for evaluating food service establishment compliance. These federal guidelines guarantee that restaurants adhere to strict health requirements.
Beyond regulatory requirements, such infractions may affect the restaurant's standing and customer relationships. Local food safety organizations monitor inspection results to provide information to the public.
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.
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.
📋 Complete Inspection Data
| BUILDING | 3803 |
| GRADE | N |
| BORO | Queens |
| INSPECTION DATE | 08/07/2025 |
| PHONE | 9179169993 |
| Community Board | 407 |
| ZIPCODE | 11354 |
| Council District | 20 |
| RECORD DATE | 08/15/2025 |
| CUISINE DESCRIPTION | Coffee/Tea |
| ACTION | Violations were cited in the following area(s). |
| BIN | 4438111 |
| SCORE | 63 |
| Census Tract | 087100 |
| BBL | 4049780109 |
| CAMIS | 50172306 |
| DBA | TEABYDO |
| STREET | MAIN ST |
| NTA | QN22 |
| INSPECTION TYPE | Pre-permit (Operational) / Initial Inspection |
| Latitude | 40.760705045518 |
| Longitude | -73.830687777806 |
| VIOLATION CODES | 06F; 04A; 06A; 10B; 09E; 09C; 06C; 10G; 06D; 02G; 10F; 05D |
| ALL VIOLATIONS | 06F: Wiping cloths not stored clean and dry; or in a sanitizing solution; between uses. || 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. || 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. || 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. || 09E: Wash hands sign not posted near or above hand washing sink. || 09C: Design; construction; materials used or maintenance of food contact surface improper. Surface not easily cleanable; sanitized and maintained. || 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. || 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware; including dishes; utensils; and equipment deficient. || 06D: Food contact surface not properly washed; rinsed and sanitized after each use and following any activity when contamination may have occurred. || 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. || 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. || 05D: No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation; food service or ware washing area. Hand washing facility not accessible; obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device. |
Frequently Asked Questions
When was this inspection conducted?
This inspection was conducted on August 7, 2025.
Who conducted this inspection?
Chicago Department of Public Health
What violations were found during this inspection?
The following violations were found: 06F: Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses. | 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. | 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. | 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. | 09E: Wash hands sign not posted near or above hand washing sink. | 09C: Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained. | 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. | 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. | 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. | 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. | 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. | 05D: No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device..
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.