New York City, NY - A routine inspection at 39 Prince Cafe on 08/12/2025 resulted in citations for health code violations.
39 Prince Cafe is positioned at 3907 Prince Street Queens Ny in the Jamaica area, drawing neighborhood patrons and tourists.
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Inspectors documented: "08. Failure to post or conspicuously post healthy eating information (critical: not critical). 06d. 02. The original nutrition fact labels or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manu..." This finding indicates a need for compliance with established food safety protocols.
The inspection found infractions involving temperature control, a fundamental aspect of food service operations.
Public health authorities continually highlight the fundamental significance of comprehensive temperature control practices. Studies from public health organizations show that The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens. The HACCP Temperature Monitoring offers detailed requirements for maintaining compliance.
The inspection found infractions involving hand washing, a fundamental aspect of food service operations.
Food safety professionals regularly stress the essential nature of adequate hand washing procedures. As outlined in FDA Hand Washing Standards, Federal guidelines require food service workers to wash hands for a minimum of 20 seconds using soap and warm water. These federal guidelines guarantee that restaurants adhere to strict health requirements.
Health department officials noted violations related to pest control, which require attention for public health compliance.
Food safety professionals regularly stress the essential nature of adequate pest control procedures. As outlined in FDA Food Code Standards, 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.
Food safety professionals regularly stress the essential nature of adequate sanitation procedures. As outlined in FDA Sanitation Standards, Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments. These federal guidelines guarantee that restaurants adhere to strict health requirements.
These compliance issues require correction to maintain proper standards for the restaurant and public health. Food safety professionals indicate that addressing non-compliance helps ensure customer safety standards.
City health officials have required that 39 Prince Cafe promptly correct these infractions before continuing food service. Re-examination will be conducted to ensure corrections.
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
| STREET | PRINCE ST |
| GRADE | N |
| BORO | Queens |
| Community Board | 407 |
| ZIPCODE | 11354 |
| Council District | 20 |
| PHONE | 6464095659 |
| RECORD DATE | 08/15/2025 |
| Latitude | 40.759535331184 |
| CUISINE DESCRIPTION | Chinese |
| ACTION | Violations were cited in the following area(s). |
| CAMIS | 50165970 |
| BIN | 4112321 |
| INSPECTION TYPE | Pre-permit (Operational) / Initial Inspection |
| BBL | 4049767501 |
| INSPECTION DATE | 08/12/2025 |
| Census Tract | 087100 |
| SCORE | 41 |
| BUILDING | 3907 |
| DBA | 39 PRINCE CAFE |
| NTA | QN22 |
| Longitude | -73.832253763433 |
| VIOLATION CODES | 05D; 20-08; 06D; 10F; 16-02; 09B; 19-06; 06E; 06C; 02B |
| ALL VIOLATIONS | 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. || 20-08: Failure to post or conspicuously post healthy eating information || 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. || 16-02: The original nutrition fact labels or ingredient label for a cooking oil; shortening or margarine or food item sold in bulk; or acceptable manufacturer’s documentation not maintained on site. || 09B: Thawing procedure improper. || 19-06: Providing single-use; non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station) || 06E: Sanitized equipment or utensil; including in-use food dispensing utensil; improperly used or stored. || 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. || 02B: Hot TCS food item not held at or above 140 °F. |
Frequently Asked Questions
When was this inspection conducted?
This inspection was conducted on August 12, 2025.
Who conducted this inspection?
Chicago Department of Public Health
What violations were found during this inspection?
The following violations were found: 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. | 20-08: Failure to post or conspicuously post healthy eating information | 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. | 16-02: The original nutrition fact labels or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site. | 09B: Thawing procedure improper. | 19-06: Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station) | 06E: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. | 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. | 02B: Hot TCS food item not held at or above 140 °F..
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.