8717 Lefferts Blvd
Queens, NY 11418
(718) 954-0478
Current Inspection Grade: A
At A Glance
Dexter's Kitchen has an average score of 13.67 from 3 scored inspections (see inspection history).
The average is under 14, which equates to having an A average. This shows that Dexter's Kitchen 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.
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
03/09/2023 | Cycle Inspection / Initial Inspection | Score: 7 | A
- (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.
- 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.
02/04/2022 | Cycle Inspection / Re-inspection | Score: 8 | A
- (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
12/14/2021 | Cycle Inspection / Initial Inspection | Score: 26 | Not Graded
- (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.
- (Critical) Hot food item not held at or above 140º F.
- (Critical) Food Protection Certificate not held by supervisor of food operations.
- Food contact surface not properly maintained.
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