4553 46th St
Queens, NY 11377
(929) 208-0282
Current Inspection Grade: A
At A Glance
Thai Diva Cuisine has an average score of 33 from 1 scored inspections (see inspection history).
The average is higher than 27, which equates to having a C average. This shows that Thai Diva Cuisine 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
02/14/2023 | Cycle Inspection / Re-inspection | Score: 33 | C
- (Critical) Hot TCS food item not held at or above 140 °F.
- (Critical) Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
- (Critical) Evidence of rats or live rats in establishment's food or non-food areas.
- (Critical) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
- 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.
- Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
08/17/2022 | Cycle Inspection / Initial Inspection | Score: N/A | Not Graded
- (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
- (Critical) Evidence of rats or live rats in establishment's food or non-food areas.
- 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.
- Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
- 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.
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