9115 31 Avenue
Queens, NY 11369
(718) 565-5778
Current Inspection Grade: A
Last Graded: 02/15/2022
At A Glance
Gilda's Restaurant has an average score of 13 from 2 scored inspections (see inspection history).
The average is under 14, which equates to having an A average. This shows that Gilda's Restaurant consistently maintains 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. In recent history, Gilda's Restaurant has earned a Grade A on all its initial inspections. Well done.
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. In recent history, Gilda's Restaurant has earned a Grade A on all its initial inspections. Well done.
Inspection History
05/15/2023 | Cycle Inspection / Initial Inspection | Score: 13 | A
- (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
- (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.
- 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.
02/15/2022 | Cycle Inspection / Initial Inspection | Score: 13 | A
- (Critical) Hot food item not held at or above 140º F.
- Food contact surface not properly maintained.
- Thawing procedures improper.
- 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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