3239 Junction Boulevard
Queens, NY 11369
(718) 205-5508
Current Inspection Grade: A
At A Glance
Pim Pollo has an average score of 17.33 from 3 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that Pim Pollo 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
01/31/2024 | Cycle Inspection / Initial Inspection | Score: 12 | A
- (Critical) Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
- Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
- 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.
09/30/2022 | Cycle Inspection / Re-inspection | Score: 9 | A
- (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.
- Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.
03/14/2022 | Cycle Inspection / Initial Inspection | Score: 31 | Not Graded
- (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
- (Critical) Food Protection Certificate not held by supervisor of food operations.
- (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
- (Critical) Wiping cloths soiled or not stored in sanitizing solution.
- Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
- 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.
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