21709 Linden Blvd
Queens, NY 11411
(646) 301-4237
Current Inspection Grade: A
At A Glance
Kam's Kitchen has an average score of 18.33 from 3 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that Kam's Kitchen 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
05/31/2023 | Cycle Inspection / Initial Inspection | Score: 8 | A
- (Critical) Hot TCS food item not held at or above 140 °F.
04/12/2022 | Cycle Inspection / Reopening Inspection | Score: 8 | Not Graded
- (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
- 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.
04/06/2022 | Cycle Inspection / Initial Inspection | Score: 39 | Not Graded
- (Critical) 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) Hot food item not held at or above 140º F.
- (Critical) Food, food preparation area, food storage area, area used by employees or patrons, contaminated by sewage or liquid waste.
- (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
- (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
- Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
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