6458 Dry Harbor Rd
Queens, NY 11379
(929) 413-2645
Current Inspection Grade: A
At A Glance
Chickn Rotonda has an average score of 18 from 3 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that Chickn Rotonda 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
02/01/2023 | Cycle Inspection / Initial Inspection | Score: 10 | A
- (Critical) Hot TCS food item that has been cooked and cooled is being held for service without first being reheated to 165º F or above within 2 hours.
- (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
12/08/2021 | Pre-permit (Operational) / Re-inspection | Score: 11 | A
- (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
- Single service item reused, improperly stored, dispensed; not used when required.
- Accurate thermometer not provided in refrigerated or hot holding equipment.
- Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
10/27/2021 | Pre-permit (Operational) / Initial Inspection | Score: 33 | Not Graded
- (Critical) Wiping cloths soiled or not stored in sanitizing solution.
- (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
- (Critical) Hot food item not held at or above 140º F.
- (Critical) Food Protection Certificate not held by supervisor of food operations.
- Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.
- Thawing procedures improper.
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