Eim Khao Mun Kai Restaurant
Last inspected: Feb 12, 2026
90
Score
Eim Khao Mun Kai Restaurant in Queens, NY, received a low-risk rating during its most recent inspection on February 12, 2026. The inspection identified two minor violations related to the cleanliness of non-food contact surfaces and the sanitization of dishware. Across three recorded inspections, the facility has generally maintained a medium-risk profile.
3
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 12, 2026
Cycle Inspection / Initial Inspection
2 minor violations.
View 2 violations
Dishwashing and ware washing: cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
10G
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
90
Oct 15, 2024
Cycle Inspection / Initial Inspection
2 critical violations. 2 minor violations.
View 4 violations
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
06F
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
Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station)
19-06
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
67
May 1, 2023
Cycle Inspection / Initial Inspection
2 critical violations.
View 2 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
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
74
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