10005 Atlantic Ave
Queens, NY 11418
(718) 847-7300
Current Inspection Grade: B
At A Glance
Heat Caribbean Kitchen & Lounge has an average score of 33 from 2 scored inspections (see inspection history).
The average is higher than 27, which equates to having a C average. This shows that Heat Caribbean Kitchen & Lounge 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
02/21/2023 | Cycle Inspection / Re-inspection | Score: 39 | C
- (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) Hot TCS food item not held at or above 140 °F.
- (Critical) Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures
- Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
02/21/2023 | Administrative Miscellaneous / Re-inspection
- Current letter grade or Grade Pending card not posted
07/14/2022 | Cycle Inspection / Initial Inspection | Score: 27 | Not Graded
- (Critical) Hot TCS food item not held at or above 140 °F.
- (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.
- (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
- (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
07/14/2022 | Administrative Miscellaneous / Initial Inspection
- Current letter grade or Grade Pending card not posted
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