Tapas · Queens
Riazor Blues
89-05 Northern Boulevard, Queens, NY 11372
(718) 424-8067
★★★★★ 4.5 (1 diner reviews)
Verified Public Record · NYC DOHMH Live OpenData Feed · Article 81
A
DOH SANITARY GRADE
0–13 Violation Points · Top Sanitary Standard
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NYC Health Department Official Inspection
CAMIS ID: #40536616
10
Violation Points
6
Critical Violations
8
Total Citations
2024-06-27
Last Inspection
Recorded Violations History
Code 10D 2026-04-02
Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes.
Code 09B 2026-04-02
Thawing procedure improper.
⚠ CRITICAL VIOLATION Code 02G 2026-04-02
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.
⚠ CRITICAL VIOLATION Code 02H 2026-04-02
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.
⚠ CRITICAL VIOLATION Code 05F 2026-04-02
Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures
⚠ CRITICAL VIOLATION Code 06A 2026-04-02
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.
⚠ CRITICAL VIOLATION Code 06F 2024-06-27
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
⚠ CRITICAL VIOLATION Code 06C 2024-06-27
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.
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