21426 41st Ave
Queens, NY 11361
(917) 519-9229
Current Inspection Grade: A
At A Glance
Valdari has an average score of 21.5 from 2 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that Valdari may not be consistently maintaining a high level of control over food safety and handling, personal hygiene, facility and equipment managment and vermin control.
An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.
An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.
Inspection History
09/26/2023 | Pre-permit (Operational) / Re-inspection | Score: 10 | A
- (Critical) 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.
- (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
09/26/2023 | Smoke-Free Air Act / Re-inspection | Score: N/A | Not Graded
- Sign prohibiting smoking or using electronic cigarettes not conspicuously posted.
09/26/2023 | Administrative Miscellaneous / Re-inspection
- “Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted.
- Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers.
09/14/2023 | Pre-permit (Operational) / Initial Inspection | Score: 33 | Not Graded
- (Critical) Hot TCS food item not held at or above 140 °F.
- (Critical) 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.
- (Critical) 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.
- (Critical) Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
- 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.
- Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
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