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HALAL BUFFET

113-18 SUTPHIN BOULEVARD, Queens, NY 11435 · Restaurant (Middle Eastern)

Inspection summary

HALAL BUFFET has been inspected 15 times by NYC Department of Health and Mental Hygiene (DOHMH) since August 10, 2017. The most recent inspection, on November 21, 2019, recorded 1 infraction.

None of the 15 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests, Handwashing and staff hygiene and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 20 times across 10 separate inspections, most recently on November 21, 2019. For example: Evidence of mice or live mice present in facility's food and/or non-food areas.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 7 times across 5 separate inspections, most recently on November 1, 2018. For example: Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 4 times across 4 separate inspections, most recently on November 21, 2019. For example: Food not protected from potential source of contamination during storage, preparation, transportation, display or service.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 3 separate inspections, most recently on June 4, 2019. For example: Proper sanitization not provided for utensil ware washing operation.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on December 10, 2018. For example: Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.

About this data

These results come from NYC Department of Health and Mental Hygiene (DOHMH), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

15 inspections

  1. Administrative Miscellaneous / Initial Inspection

    1 infraction

    • 20F: Current letter grade sign not posted.
      • Not Critical
  2. Cycle Inspection / Initial Inspection

    6 infractions

    • 04L: Evidence of mice or live mice present in facility's food and/or non-food areas.
      • Critical
    • 06C: Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
      • Critical
    • 08A: Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
      • Not Critical
    • 10F: Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
      • Not Critical
    • 04A: Food Protection Certificate not held by supervisor of food operations.
      • Critical
    • 02G: Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
      • Critical
  3. Cycle Inspection / Re-inspection

    5 infractions

    • 08A: Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
      • Not Critical
    • 04L: Evidence of mice or live mice present in facility's food and/or non-food areas.
      • Critical
    • 10H: Proper sanitization not provided for utensil ware washing operation.
      • Not Critical
    • 02B: Hot food item not held at or above 140º F.
      • Critical
    • 02G: Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
      • Critical
  4. Cycle Inspection / Initial Inspection

    5 infractions

    • 04N: Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh flies. Food/refuse/sewage-associated flies include fruit flies, drain flies and Phorid flies.
      • Critical
    • 08A: Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
      • Not Critical
    • 10F: Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
      • Not Critical
    • 06C: Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
      • Critical
    • 05A: Sewage disposal system improper or unapproved.
      • Critical
  5. Cycle Inspection / Re-inspection

    3 infractions

    • 08A: Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
      • Not Critical
    • 08C: Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
      • Not Critical
    • 04L: Evidence of mice or live mice present in facility's food and/or non-food areas.
      • Critical
  6. Cycle Inspection / Initial Inspection

    3 infractions

    • 06A: Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
      • Critical
    • 10F: Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
      • Not Critical
    • 08C: Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
      • Not Critical
  7. Cycle Inspection / Re-inspection

    3 infractions

    • 04L: Evidence of mice or live mice present in facility's food and/or non-food areas.
      • Critical
    • 02B: Hot food item not held at or above 140º F.
      • Critical
    • 04M: Live roaches present in facility's food and/or non-food areas.
      • Critical
  8. Cycle Inspection / Initial Inspection

    8 infractions

    • 05D: Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure to enable cleanliness of employees not provided at facility. Soap and an acceptable hand-drying device not provided.
      • Critical
    • 10F: Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
      • Not Critical
    • 08A: Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
      • Not Critical
    • 02G: Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
      • Critical
    • 02H: Food not cooled by an approved method whereby the internal product temperature is reduced from 140º F to 70º F or less within 2 hours, and from 70º F to 41º F or less within 4 additional hours.
      • Critical
    • 04C: Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
      • Critical
    • 02B: Hot food item not held at or above 140º F.
      • Critical
    • 04L: Evidence of mice or live mice present in facility's food and/or non-food areas.
      • Critical
  9. Smoke-Free Air Act / Initial Inspection

    1 infraction

    • 15F6: Workplace SFAA policy not prominently posted in workplace
  10. Pre-permit (Operational) / Reopening Inspection

    2 infractions

    • 10F: Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
      • Not Critical
    • 09A: Canned food product observed dented and not segregated from other consumable food items.
      • Not Critical
  11. Pre-permit (Operational) / Reopening Inspection

    3 infractions

    • 08A: Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
      • Not Critical
    • 04L: Evidence of mice or live mice present in facility's food and/or non-food areas.
      • Critical
    • 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
      • Critical
  12. Pre-permit (Operational) / Reopening Inspection

    3 infractions

    • 06C: Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
      • Critical
    • 04L: Evidence of mice or live mice present in facility's food and/or non-food areas.
      • Critical
    • 08A: Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
      • Not Critical
  13. Pre-permit (Operational) / Compliance Inspection

    4 infractions

    • 06C: Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
      • Critical
    • 05D: Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure to enable cleanliness of employees not provided at facility. Soap and an acceptable hand-drying device not provided.
      • Critical
    • 10J: Hand wash sign not posted
      • Not Critical
    • 02G: Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
      • Critical
  14. Pre-permit (Operational) / Re-inspection

    2 infractions

    • 04N: Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh flies. Food/refuse/sewage-associated flies include fruit flies, drain flies and Phorid flies.
      • Critical
    • 06A: Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
      • Critical
  15. Pre-permit (Operational) / Initial Inspection

    7 infractions

    • 06A: Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
      • Critical
    • 04N: Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh flies. Food/refuse/sewage-associated flies include fruit flies, drain flies and Phorid flies.
      • Critical
    • 04J: 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.
      • Critical
    • 10F: Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
      • Not Critical
    • 08A: Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
      • Not Critical
    • 05H: No facilities available to wash, rinse and sanitize utensils and/or equipment.
      • Critical
    • 04M: Live roaches present in facility's food and/or non-food areas.
      • Critical

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