Jewish/kosher · Queens
Glatt Kosher L' Chaim
94-09 63 Drive, Queens, NY 11374
(347) 448-6126
★★★★★ 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: #50140473
12
Violation Points
7
Critical Violations
11
Total Citations
2025-02-04
Last Inspection
Recorded Violations History
⚠ CRITICAL VIOLATION Code 06D 2025-02-04
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Code 09B 2025-02-04
Thawing procedure improper.
⚠ CRITICAL VIOLATION Code 06A 2025-02-04
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 02G 2024-11-14
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.
⚠ CRITICAL VIOLATION Code 05B 2024-11-14
Harmful noxious gas or vapor detected. Carbon Monoxide (CO) level exceeds nine (9) ppm
Code 28-01 2024-11-14
Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition.
⚠ CRITICAL VIOLATION Code 04A 2024-11-14
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
Code 08A 2024-11-14
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Code 10F 2024-11-14
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 2024-11-14
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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