Indian · Queens
Joya Hall
63-108 Woodhaven Boulevard, Queens, NY 11374
(718) 997-6462
★★★★★ 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: #50037375
12
Violation Points
6
Critical Violations
10
Total Citations
2024-12-10
Last Inspection
Recorded Violations History
⚠ CRITICAL VIOLATION Code 06D 2024-12-10
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Code 10F 2024-12-10
Non-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.
Code 09E 2024-12-10
Wash hands sign not posted near or above hand washing sink.
Code 10F 2024-06-22
Non-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.
Code 08A 2024-06-22
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
⚠ CRITICAL VIOLATION Code 04K 2024-06-22
Evidence of rats or live rats in establishment's food or non-food areas.
⚠ CRITICAL VIOLATION Code 06A 2024-06-22
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 02B 2024-06-22
Hot TCS food item not held at or above 140 °F.
⚠ CRITICAL VIOLATION Code 04H 2024-06-22
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
⚠ CRITICAL VIOLATION Code 02G 2024-06-22
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.
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