Salute Kosher Restaurant
Last inspected: Mar 3, 2025
82
Score
Salute Kosher Restaurant in Queens, NY, has undergone four inspections, with the most recent evaluation on March 3, 2025, resulting in a low-risk classification. During this visit, inspectors identified one critical violation regarding the sanitization of equipment and one minor violation concerning the storage and service of food items.
4
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 3, 2025
Cycle Inspection / Re-inspection
1 critical violation. 1 minor violation.
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
Dishwashing and ware washing: cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
10G
82
Jul 2, 2024
Cycle Inspection / Initial Inspection
2 critical violations. 1 minor violation.
View 3 violations
Evidence of mice or live mice in establishment's food or non-food areas.
04L
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
06D
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
08A
70
Jan 24, 2023
Cycle Inspection / Re-inspection
1 critical violation. 2 minor violations.
View 3 violations
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
06D
Thawing procedure improper.
09B
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
78
Apr 26, 2022
Cycle Inspection / Initial Inspection
5 critical violations.
View 5 violations
Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
06C
Hot food item not held at or above 140º f.
02B
Appropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
04J
Food protection certificate not held by supervisor of food operations.
04A
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
06D
47
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