Thai · Queens
San Aroy Thai Kitchen
29-06 23 Avenue, Queens, NY 11105
(718) 545-8203
★★★★★ 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: #50065505
27
Violation Points
6
Critical Violations
9
Total Citations
2025-02-10
Last Inspection
Recorded Violations History
⚠ CRITICAL VIOLATION Code 02H 2025-02-10
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.
Code 10G 2025-02-10
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
⚠ CRITICAL VIOLATION Code 03B 2025-02-10
Shellfish not from approved source, not or improperly tagged/labeled; tags not retained for 90 days.
⚠ CRITICAL VIOLATION Code 06A 2025-02-10
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 04M 2024-09-16
Live roaches in facility's food or non-food area.
Code 08A 2024-09-16
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Code 10F 2024-09-16
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 06C 2024-09-16
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.
⚠ CRITICAL VIOLATION Code 02G 2024-09-16
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.
Verified Diner Community Reviews
4.5 / 5.0 (1)
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