Filipino · Queens
Kabayan
49-12 Queens Boulevard, Queens, NY 11377
(718) 639-3113
★★★★★ 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: #50048052
11
Violation Points
6
Critical Violations
13
Total Citations
2025-03-12
Last Inspection
Recorded Violations History
Code 09C 2025-03-12
Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
Code 10F 2025-03-12
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.
⚠ CRITICAL VIOLATION Code 02B 2025-03-12
Hot TCS food item not held at or above 140 °F.
Code 10E 2024-10-07
Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
⚠ CRITICAL VIOLATION Code 06D 2024-10-07
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
⚠ CRITICAL VIOLATION Code 06C 2024-10-07
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 19-06 2024-10-07
Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station)
Code 16-02 2024-10-07
The 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.
⚠ CRITICAL VIOLATION Code 02B 2024-10-07
Hot TCS food item not held at or above 140 °F.
⚠ CRITICAL VIOLATION Code 02G 2024-10-07
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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