Spanish · Queens
Cafe Salamanca
79-05 Northern Boulevard, Queens, NY 11372
(718) 458-2446
★★★★★ 4.5 (1 diner reviews)
Verified Public Record · NYC DOHMH Live OpenData Feed · Article 81
B
DOH SANITARY GRADE
14–27 Points · Re-inspection Required
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NYC Health Department Official Inspection
CAMIS ID: #41254984
22
Violation Points
8
Critical Violations
14
Total Citations
2025-12-10
Last Inspection
Recorded Violations History
⚠ CRITICAL VIOLATION Code 04L 2025-12-10
Evidence of mice or live mice in establishment's food or non-food areas.
Code 08A 2025-12-10
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Code 09C 2025-12-10
Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
Code 10B 2025-12-10
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.
⚠ CRITICAL VIOLATION Code 02B 2025-12-10
Hot TCS food item not held at or above 140 °F.
Code 28-06 2025-11-01
Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
⚠ CRITICAL VIOLATION Code 06C 2025-11-01
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.
Code 08A 2025-11-01
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
⚠ CRITICAL VIOLATION Code 02G 2025-11-01
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 06D 2025-11-01
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
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