Tropical Jerk

21795 Hempstead Avenue
Queens, NY 11429
(718) 736-6500

Current Inspection Grade: Grade Pending
Current Grade: Grade Pending
Last Graded: 07/21/2022
 
 

At A Glance

Tropical Jerk has an average score of 26.33 from 3 scored inspections (see inspection history). The average is between 14 and 27, which equates to having a B average. This shows that Tropical Jerk 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

02/16/2024 | Cycle Inspection / Re-inspection | Score: 22 | Grade Pending
  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 Protection Certificate (FPC) not held by manager or supervisor of food operations.
  3. 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.
  4. Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes.
04/24/2023 | Administrative Miscellaneous / Initial Inspection
  1. Current letter grade or Grade Pending card not posted
01/09/2023 | Cycle Inspection / Initial Inspection | Score: 27 | Not Graded
  1. (Critical) Hot TCS food item not held at or above 140 °F.
  2. (Critical) Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.
  3. (Critical) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
  4. Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
07/21/2022 | Cycle Inspection / Re-inspection | Score: 30 | C
  1. (Critical) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
  2. (Critical) Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
  3. (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.
  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.
03/30/2022 | Cycle Inspection / Initial Inspection | Score: N/A | Not Graded
  1. (Critical) Food Protection Certificate not held by supervisor of food operations.
  2. (Critical) Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
  3. 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.
05/11/2021 | Administrative Miscellaneous / Initial Inspection
  1. Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying conditions.

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