New York City, NY - Multiple violations were discovered at Good Taste 666 during a health inspection on 08/11/2025.
Situated at 4345 Main Street Queens Ny in Flushing, the restaurant serves a diverse clientele in one of New York City's bustling districts.
The inspection report documents: "08c. Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used. (critical: not critical). 06a. P." Health officials note that these violations need attention to maintain proper compliance.
Health department officials noted violations related to hand washing, which require attention for public health compliance.
Restaurant industry standards emphasize hand washing as fundamental to food safety protocols Data compiled by food safety institutions reveals that Federal guidelines require food service workers to wash hands for a minimum of 20 seconds using soap and warm water. Per CDC Hand Hygiene Guidelines, such standards maintain that dining facilities comply with comprehensive protection measures.
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, Effective pest control is considered a critical control point in preventing foodborne illness outbreaks. These federal guidelines guarantee that restaurants adhere to strict health requirements.
The inspection found infractions involving sanitation, a fundamental aspect of food service operations.
Public health authorities continually highlight the fundamental significance of comprehensive sanitation practices. Studies from public health organizations show that The FDA Food Code establishes comprehensive sanitation requirements that form the foundation of safe food service operations. The Food Safety Modernization Act 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, Good Taste 666 faces additional penalties if violations are not promptly corrected. The health department maintains detailed records of all inspection results for public transparency.
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 |
| BUILDING | 4345 |
| Community Board | 407 |
| CAMIS | 50070093 |
| PHONE | 7188863332 |
| Longitude | -73.826127287585 |
| Council District | 20 |
| RECORD DATE | 08/15/2025 |
| Latitude | 40.751580117656 |
| CUISINE DESCRIPTION | Chinese |
| ACTION | Violations were cited in the following area(s). |
| Census Tract | 079701 |
| INSPECTION DATE | 08/11/2025 |
| ZIPCODE | 11355 |
| DBA | GOOD TASTE 666 |
| BBL | 4051400047 |
| SCORE | 37 |
| STREET | MAIN ST |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| NTA | QN22 |
| BIN | 4442752 |
| VIOLATION CODES | 08C; 06A; 04K; 08A; 09C; 04A; 06D; 10F |
| ALL VIOLATIONS | 08C: Pesticide not properly labeled or used by unlicensed individual. Pesticide; other toxic chemical improperly used/stored. Unprotected; unlocked bait station used. || 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. || 04K: Evidence of rats or live rats in establishment's food or non-food areas. || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 09C: Design; construction; materials used or maintenance of food contact surface improper. Surface not easily cleanable; sanitized and maintained. || 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. || 06D: Food contact surface not properly washed; rinsed and sanitized after each use and following any activity when contamination may have occurred. || 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. |
This inspection was conducted on August 11, 2025.
Chicago Department of Public Health
The following violations were found: 08C: Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used. | 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. | 04K: Evidence of rats or live rats in establishment's food or non-food areas. | 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 09C: Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained. | 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. | 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. | 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..
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.
