New York City, NY - A routine inspection at Om Wok Restaurant on 08/11/2025 resulted in citations for health code violations.
Situated at 7814 Roosevelt Avenue Queens Ny in Elmhurst, the restaurant serves a diverse clientele in one of New York City's bustling districts.
The inspection report documents: "06d. Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (critical: critical). 02g. Cold TCS food item held." Health officials note that these violations need attention to maintain proper compliance.
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 Research conducted by federal health agencies demonstrates that The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens. The FDA Temperature Safety Guidelines provides comprehensive guidance for preventing such violations.
The inspection identified violations related to pest control, an important area of food safety.
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 Food Code Standards offers detailed requirements for maintaining compliance.
The inspection found infractions involving sanitation, a fundamental aspect of food service operations.
Sanitation violations encompass a broad spectrum of cleanliness and maintenance issues that affect food safety According to Food Safety Modernization Act, Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments. This regulatory framework ensures that food service establishments meet rigorous safety standards.
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, Om Wok Restaurant faces additional penalties if violations are not promptly corrected. The health department maintains detailed records of all inspection results for public transparency.
Regular health inspections serve as critical safeguards for public health in New York City's dining landscape. Transparency in reporting inspection findings ensures that community members can make informed decisions about their dining options.
| BIN | 4036807 |
| BORO | Queens |
| NTA | QN29 |
| RECORD DATE | 08/15/2025 |
| CUISINE DESCRIPTION | Chinese |
| ACTION | Violations were cited in the following area(s). |
| BUILDING | 7814 |
| CAMIS | 50123869 |
| STREET | ROOSEVELT AVE |
| Community Board | 404 |
| INSPECTION DATE | 07/23/2025 |
| ZIPCODE | 11372 |
| Latitude | 40.747251296882 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| SCORE | 71 |
| Council District | 25 |
| Census Tract | 026700 |
| DBA | OM WOK RESTAURANT |
| Longitude | -73.887438032645 |
| PHONE | 9296152827 |
| BBL | 4014897501 |
| VIOLATION CODES | 02G; 05H; 06C; 02H; 09E; 05F; 06A |
| ALL VIOLATIONS | 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. || 05H: No approved written standard operating procedure for avoiding contamination by refillable returnable containers. || 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. || 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. || 09E: Wash hands sign not posted near or above hand washing sink. || 05F: Insufficient or no hot holding; cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures || 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. |
This inspection was conducted on August 11, 2025.
Chicago Department of Public Health
The following violations were found: 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. | 05H: No approved written standard operating procedure for avoiding contamination by refillable returnable containers. | 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. | 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. | 09E: Wash hands sign not posted near or above hand washing sink. | 05F: Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures | 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..
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.
