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Awang Kitchen

84-05 Queens Boulevard, Queens, NY 11373
Vietnamese / Southeast Asian
Last inspected: Oct 6, 2025
64
Score
Medium Risk NYC Grade: B

The health department has logged four inspections at Awang Kitchen, the earliest from 2023. The newest entry in the record is dated Oct 6, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.

Violation counts have held steady across recent visits, averaging around five violations each.

Looking across the full record, “food, supplies, or equipment not protected from potential source” is the recurring theme, flagged three times.

The city-wide average sits at 75, which Awang Kitchen's 64 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.

4
Inspections
2
Critical latest
0
Major latest
3
Minor latest
Inspection History
Oct 6, 2025
Cycle Inspection / Re-inspection
2 critical violations. 3 minor violations.
View 5 violations
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.
06C
Live roaches in facility's food or non-food area.
04M
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
08A
Single service article not provided. single service article reused or not protected from contamination when transported, stored, dispensed. drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.
10H
Design, construction, materials used or maintenance of food contact surface improper. surface not easily cleanable, sanitized and maintained.
09C
64
May 21, 2025
Cycle Inspection / Initial Inspection
5 critical violations. 2 minor violations.
View 7 violations
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.
02H
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.
02G
No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. hand washing facility not accessible, obstructed or used for non-hand washing purposes. no hot and cold running water or water at inadequate pressure. no soap or acceptable hand-drying device.
05D
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.
06C
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
06F
Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. condensation or liquid waste improperly disposed of.
10B
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.
10F
43
Mar 15, 2024
Cycle Inspection / Re-inspection
2 critical violations. 1 minor violation.
View 3 violations
No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. hand washing facility not accessible, obstructed or used for non-hand washing purposes. no hot and cold running water or water at inadequate pressure. no soap or acceptable hand-drying device.
05D
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.
06C
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.
10F
70
May 28, 2023
Cycle Inspection / Initial Inspection
3 critical violations. 1 minor violation.
View 4 violations
Hot tcs food item not held at or above 140 °f.
02B
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
06E
No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. hand washing facility not accessible, obstructed or used for non-hand washing purposes. no hot and cold running water or water at inadequate pressure. no soap or acceptable hand-drying device.
05D
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.
10F
61

Frequently Asked Questions

When was Awang Kitchen last inspected?

The most recent health inspection at Awang Kitchen on file is from Oct 6, 2025. The public record contains four inspections in total.

What is the most common violation at Awang Kitchen?

Across the inspection record, “food, supplies, or equipment not protected from potential source” has been cited three times, more than any other issue at Awang Kitchen.

How does Awang Kitchen compare to other restaurants in Queens?

Awang Kitchen most recently scored 64 out of 100, which is lower than the Queens average of 75.

Has Awang Kitchen's inspection record improved over time?

Results have been roughly steady. Inspections at Awang Kitchen have averaged around five violations per visit across the recent record.

What does a medium risk rating mean?

A medium risk rating at Awang Kitchen means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.

How often is Awang Kitchen inspected?

Based on the inspection history on file, Awang Kitchen is inspected around two times per year on average.

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→ All locations in Queens → Vietnamese / Southeast Asian restaurants in NYC → Vietnamese / Southeast Asian restaurants in Queens
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