Queens, NY — Apna Pind, an Indian restaurant located at 131-09 101 Avenue, received a Grade B rating after a December 13, 2025 health inspection documented multiple food safety violations. The establishment scored 27 points—the maximum score within the Grade B range and one point away from a Grade C designation.
City health inspectors cited violations were cited in multiple areas during the inspection, which identified 13 critical violations and 16 non-critical violations. The inspection data was released by the New York City Department of Health and Mental Hygiene on December 26, 2025.
What Inspectors Found
The inspection documented repeated issues with temperature control for time-temperature control for safety (TCS) foods. Inspectors recorded multiple instances of hot TCS food items held below the required 140°F threshold. Cold TCS food items were found held above 41°F, smoked or processed fish above 38°F, intact raw eggs above 45°F, or reduced oxygen packaged foods above required temperatures outside of active preparation.
Food protection violations were documented, with food, supplies, or equipment not adequately protected from potential contamination during storage, preparation, transportation, display, or service. Inspectors noted issues with condiments not provided in single-service containers or dispensed directly by the vendor, and concerns involving customer refillable or reusable containers.
The inspection also identified equipment maintenance issues, including non-food contact surfaces made of unacceptable materials or not properly cleaned, sealed, raised, spaced, or movable to allow accessibility for cleaning on all sides.
Hand hygiene signage was cited as deficient, with wash hands signs not posted near or above hand washing sinks as required. Additionally, the establishment was cited multiple times for providing single-use, non-compostable plastic straws to customers without request, including at self-serve stations.
Food Safety Context
Temperature control violations represent serious public health concerns under NYC Health Code Article 81. The FDA Food Code establishes specific temperature thresholds to prevent bacterial growth in potentially hazardous foods. Hot foods must be maintained at or above 140°F to prevent pathogenic bacteria from multiplying, while cold foods require storage at 41°F or below.
Improper food protection and storage creates opportunities for cross-contamination, which can lead to foodborne illness outbreaks. NYC Health Code Article 81 requires food establishments to maintain proper barriers between food products and potential contaminants throughout all stages of food handling.
Inspection History
This is the first recorded inspection for this establishment in the available public data. The restaurant has not previously appeared in DOHMH inspection records.
Understanding NYC Restaurant Grades
New York City assigns letter grades to food service establishments based on points accumulated during inspections:
- Grade A: 0-13 points
- Grade B: 14-27 points
- Grade C: 28 or more points
Critical violations carry higher point values than non-critical violations. Establishments scoring in the B or C range may request a re-inspection to improve their grade.
Consumers can verify current inspection results and view detailed violation histories through the NYC Health Department's online restaurant inspection database at nyc.gov/health. The database provides inspection dates, scores, violation details, and enforcement actions for all food service establishments operating in the five boroughs.
More About This Restaurant
View the full inspection history for Apna Pind including all past inspections, violations, and grade changes.
Violations Documented — Dec 13, 2025
CRITICAL
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor. (Code 06C)
CRITICAL
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor. (Code 06C)
CRITICAL
Hot TCS food item not held at or above 140 °F. (Code 02B)
Non-Critical
Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station) (Code 19-06)
Non-Critical
Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station) (Code 19-06)
Non-Critical
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. (Code 10F)
Non-Critical
Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station) (Code 19-06)
Non-Critical
Wash hands sign not posted near or above hand washing sink. (Code 09E)
Non-Critical
Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station) (Code 19-06)
Non-Critical
Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station) (Code 19-06)
CRITICAL
Hot TCS food item not held at or above 140 °F. (Code 02B)
Non-Critical
Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station) (Code 19-06)
Non-Critical
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. (Code 10F)
CRITICAL
Hot TCS food item not held at or above 140 °F. (Code 02B)
Non-Critical
Wash hands sign not posted near or above hand washing sink. (Code 09E)
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. (Code 02G)
CRITICAL
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor. (Code 06C)
Non-Critical
Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station) (Code 19-06)
Non-Critical
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. (Code 10F)
CRITICAL
Hot TCS food item not held at or above 140 °F. (Code 02B)
Non-Critical
Wash hands sign not posted near or above hand washing sink. (Code 09E)
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. (Code 02G)
CRITICAL
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor. (Code 06C)
Non-Critical
Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station) (Code 19-06)
Non-Critical
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. (Code 10F)
CRITICAL
Hot TCS food item not held at or above 140 °F. (Code 02B)
Non-Critical
Wash hands sign not posted near or above hand washing sink. (Code 09E)
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. (Code 02G)
CRITICAL
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor. (Code 06C)