New York City, NY - Health inspectors discovered violations during an inspection of Bodhi Village on 08/13/2025.
The establishment operates from 13620 Booth Memorial Avenue Queens Ny in Flushing, a busy area of New York City known for its dining scene.
The inspection details: "06e. Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. (critical: critical). 02b. Hot TCS food item not held at or above 140 °f. (critical: critical." These circumstances require correction according to industry standards.
Inspectors documented deficiencies involving temperature control, an essential component of restaurant 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 HACCP Temperature Monitoring provides comprehensive guidance for preventing such violations.
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 CDC Hand Hygiene Guidelines, 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.
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 Pest Control Guidelines offers detailed requirements for maintaining compliance.
Inspectors documented deficiencies involving sanitation, an essential component of restaurant operations.
Sanitation violations encompass a broad spectrum of cleanliness and maintenance issues that affect food safety Data compiled by food safety institutions reveals that Federal regulators use FDA sanitation guidelines as the benchmark for evaluating food service establishment compliance. Per FDA Sanitation Standards, 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.
Health department officials will conduct a comprehensive re-inspection to ensure that all violations have been properly addressed. The establishment must demonstrate full compliance before the matter can be considered resolved.
Food service professionals should take note of important insights from these findings, highlighting the importance of ongoing compliance to health code requirements. Public education continues to be an essential element in ensuring public health protection.
| PHONE | 6467043811 |
| BORO | Queens |
| INSPECTION TYPE | Cycle Inspection / Re-inspection |
| Community Board | 407 |
| Latitude | 40.747206113645 |
| GRADE DATE | 08/13/2025 |
| DBA | BODHI VILLAGE |
| Council District | 20 |
| STREET | BOOTH MEMORIAL AVE |
| RECORD DATE | 08/15/2025 |
| ACTION | Violations were cited in the following area(s). |
| CUISINE DESCRIPTION | Vegetarian |
| ZIPCODE | 11355 |
| CAMIS | 50106428 |
| Longitude | -73.828719204833 |
| SCORE | 37 |
| Census Tract | 079900 |
| BIN | 4000000 |
| BBL | 4063710010 |
| GRADE | Z |
| BUILDING | 13620 |
| INSPECTION DATE | 08/13/2025 |
| NTA | QN62 |
| VIOLATION CODES | 06E; 02B; 06C; 06A; 08A; 10B; 04L |
| ALL VIOLATIONS | 06E: Sanitized equipment or utensil; including in-use food dispensing utensil; improperly used or stored. || 02B: Hot TCS food item not held at or above 140 °F. || 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. || 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. || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 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. || 04L: Evidence of mice or live mice in establishment's food or non-food areas. |
This inspection was conducted on August 13, 2025.
Chicago Department of Public Health
The following violations were found: 06E: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. | 02B: Hot TCS food item not held at or above 140 °F. | 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. | 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. | 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 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. | 04L: Evidence of mice or live mice in establishment's food or non-food areas..
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.
