Star Kabab Restaurant
Last inspected: Feb 3, 2026
45
Score
Star Kabab Restaurant in Queens, NY, has recorded six inspections to date, with the most recent evaluation on February 3, 2026, resulting in a high-risk designation. The inspection identified four critical and four minor violations, including concerns regarding pest control, the sanitization of tableware, and the maintenance of non-food contact surfaces. Historical records for the facility indicate a consistent pattern of high-risk scores across all inspections.
6
Inspections
4
Critical latest
0
Major latest
4
Minor latest
Inspection History
Feb 3, 2026
Cycle Inspection / Initial Inspection
4 critical violations. 4 minor violations.
45
Aug 11, 2025
Cycle Inspection / Re-inspection
5 critical violations. 3 minor violations.
41
Jan 7, 2025
Cycle Inspection / Initial Inspection
5 critical violations. 3 minor violations.
41
Aug 24, 2023
Pre-permit (Operational) / Reopening Inspection
1 minor violation.
95
Aug 21, 2023
Pre-permit (Operational) / Re-inspection
4 critical violations. 3 minor violations.
47
Aug 7, 2023
Pre-permit (Operational) / Initial Inspection
5 critical violations. 3 minor violations.
41
Violations — Feb 3, 2026 Inspection
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
08A
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
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
Evidence of mice or live mice in establishment's food or non-food areas.
04L
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
Food protection certificate (fpc) not held by manager or supervisor of food operations.
04A
Critical
Not Critical
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