Chinese/japanese · Queens
Teriyaki 365
42-02 Northern Boulevard, Queens, NY 11101
(917) 838-0266
★★★★★ 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: #50089410
2
Violation Points
10
Critical Violations
20
Total Citations
2026-04-07
Last Inspection
Recorded Violations History
Code 10F 2026-04-07
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 04M 2025-08-14
Live roaches in facility's food or non-food area.
Code 08A 2025-08-14
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
⚠ CRITICAL VIOLATION Code 04A 2025-07-28
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
Code 10C 2025-07-28
Lighting inadequate; permanent lighting not provided in food preparation areas, ware washing areas, and storage rooms. Shatterproof bulb or shield to prevent broken glass from falling into food or onto surfaces, not installed.
⚠ CRITICAL VIOLATION Code 04M 2025-07-28
Live roaches in facility's food or non-food area.
⚠ CRITICAL VIOLATION Code 04N 2025-07-28
Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
Code 10F 2025-07-28
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 2025-07-28
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
⚠ CRITICAL VIOLATION Code 06C 2025-07-28
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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4.5 / 5.0 (1)
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