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ASIAN HALAL KITCHEN

Southeast Asian · NY · source nyc_dohmh #50153884

Address

90-02 CORONA AVENUE

Queens NY 11373

Queens County

Phone

(347) 418-1695

Borough

Queens

First seen

Oct 10, 12:43 PM EDT

Inspections

1. Sep 29, 2026Pre-permit (Operational) / Reopening InspectionClosedScore 17NDetected Oct 10, 12:43 PM EDT

   Establishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed.

   • 04LRodentsCriticalEvidence of mice or live mice in establishment's food or non-food areas.
   • 04MRoachesCriticalLive roaches in facility's food or non-food area.
   • 08AConducive conditionsEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.
   • 06CCriticalFood, 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.
2. Sep 21, 2026Pre-permit (Operational) / Reopening InspectionClosedScore 38Detected Oct 10, 12:43 PM EDT

   Establishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed.

   • 04KRodentsCriticalEvidence of rats or live rats in establishment's food or non-food areas.
   • 04LRodentsCriticalEvidence of mice or live mice in establishment's food or non-food areas.
   • 04MRoachesCriticalLive roaches in facility's food or non-food area.
   • 08AConducive conditionsEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.
   • 02GCriticalCold 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.
   • 05DCriticalNo 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.
   • 06CCriticalFood, 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.
   • 10HSingle service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.
3. Sep 2, 2026Trans Fat / Initial InspectionDetected Oct 10, 12:43 PM EDT

   Violations were cited in the following area(s).

   • 16-02The 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.
4. Sep 2, 2026Pre-permit (Operational) / Initial InspectionClosedScore 85Detected Oct 10, 12:43 PM EDT

   Establishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed.

   • 04KRodentsCriticalEvidence of rats or live rats in establishment's food or non-food areas.
   • 04MRoachesCriticalLive roaches in facility's food or non-food area.
   • 08AConducive conditionsEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.
   • 28-06No pest contractContract with a pest management professional not in place. Record of extermination activities not kept on premises.
   • 04ACriticalFood Protection Certificate (FPC) not held by manager or supervisor of food operations.
   • 04HCriticalRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
   • 05DCriticalNo 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.
   • 06CCriticalFood, 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.
   • 06DSanitationCriticalFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
   • 06FCriticalWiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
   • 09CDesign, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
   • 10BAnti-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.
   • 10FSanitationNon-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.