Monahan & Fitzgerald
Last inspected: Mar 19, 2026
37
Score
Monahan & Fitzgerald in Queens, NY, has two inspections on record, with the most recent visit on March 19, 2026, resulting in a high-risk designation. The inspection identified six critical and two minor violations, including issues related to staff hygiene, plumbing, sewage disposal, and equipment maintenance.
2
Inspections
6
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 19, 2026
Cycle Inspection / Initial Inspection
6 critical violations. 2 minor violations.
37
Jun 21, 2023
Cycle Inspection / Initial Inspection
1 critical violation. 2 minor violations.
78
Violations — Mar 19, 2026 Inspection
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.
06A
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
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
06D
Food protection certificate (fpc) not held by manager or supervisor of food operations.
04A
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
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
Critical
Not Critical
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