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MY BLACK THAI

Thai · NY · source nyc_dohmh #50147040

Address

81-16 NORTHERN BOULEVARD

Queens NY 11372

Queens County

Phone

(718) 779-8424

Borough

Queens

First seen

Oct 10, 12:43 PM EDT

Inspections

1. Sep 17, 2026Cycle Inspection / Reopening InspectionScore 3ZDetected Oct 10, 12:43 PM EDT

   Establishment re-opened by DOHMH.

   • 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.
2. Sep 15, 2026Cycle Inspection / Reopening InspectionClosedScore 13Detected Oct 10, 12:43 PM EDT

   Establishment re-closed by DOHMH.

   • 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.
   • 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.
3. Sep 10, 2026Cycle Inspection / Initial InspectionClosedScore 55Detected 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.

   • 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.
   • 04HCriticalRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
   • 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.
   • 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.