Sunshine Restaurant

25509 Hillside Avenue
Queens, NY 11004
(718) 343-2300

Current Inspection Grade: A
Current Grade: A
Last Graded: 09/01/2021
 
 

At A Glance

Sunshine Restaurant has an average score of 22.25 from 4 scored inspections (see inspection history). The average is between 14 and 27, which equates to having a B average. This shows that Sunshine Restaurant 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.

Inspection History

01/04/2024 | Cycle Inspection / Initial Inspection | Score: 25 | Not Graded
  1. (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.
  2. (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.
  3. (Critical) Hot TCS food item not held at or above 140 °F.
  4. 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.
11/21/2022 | Cycle Inspection / Re-inspection | Score: 13 | A
  1. (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.
  2. Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
11/09/2022 | Cycle Inspection / Initial Inspection | Score: 38 | Not Graded
  1. (Critical) Hot TCS food item not held at or above 140 °F.
  2. (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
  3. (Critical) Food, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site.
  4. (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.
09/01/2021 | Cycle Inspection / Initial Inspection | Score: 13 | A
  1. (Critical) Hot food item not held at or above 140º F.
  2. 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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