7220 Roosevelt Avenue
Queens, NY 11372
(718) 779-1119
Current Inspection Grade: B
At A Glance
Himalayan Yak Restaurant has an average score of 30 from 2 scored inspections (see inspection history).
The average is higher than 27, which equates to having a C average. This shows that Himalayan Yak Restaurant may not be meeting the City and State guidelines for 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
10/26/2023 | Cycle Inspection / Re-inspection | Score: 37 | C
- (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) Hot TCS food item not held at or above 140 °F.
- (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
- (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) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
- Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
06/23/2022 | Cycle Inspection / Initial Inspection | Score: 23 | Not Graded
- (Critical) Live roaches 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.
- (Critical) 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.
- Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
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