Chinese · Queens
J & K Gourmet
23-02 College Point Boulevard, Queens, NY 11356
(718) 353-4111
★★★★★ 4.5 (1 diner reviews)
Verified Public Record · NYC DOHMH Live OpenData Feed · Article 81
C
DOH SANITARY GRADE
28+ Points · Critical Remediation Status
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NYC Health Department Official Inspection
CAMIS ID: #50093687
33
Violation Points
8
Critical Violations
21
Total Citations
2025-11-24
Last Inspection
Recorded Violations History
Code 09A 2026-02-17
Swollen, leaking, rusted or otherwise damaged canned food to be returned to distributor not segregated from intact product and clearly labeled DO NOT USE
Code 20-04 2026-02-17
“Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted.
Code 08A 2026-02-17
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Code 10G 2026-02-17
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
Code 08C 2026-02-17
Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
⚠ CRITICAL VIOLATION Code 04L 2026-02-17
Evidence of mice or live mice in establishment's food or non-food areas.
Code 28-06 2026-02-17
Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
Code 10E 2026-02-17
Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
⚠ CRITICAL VIOLATION Code 06C 2026-02-17
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 04H 2025-11-24
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
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