Queens, NY — Black Olive Deli, an American restaurant located at 82-39 164 Street in Jamaica, Queens, was closed by the New York City Department of Health and Mental Hygiene (DOHMH) following an inspection conducted on January 20, 2026. The establishment received a score of 70 points, placing it well above the 28-point threshold for the lowest passing grade. Inspectors documented a critical food safety violation related to improper cold food storage temperatures.
The closure was part of the DOHMH's standard enforcement process, in which establishments found to have conditions requiring immediate corrective action are ordered to cease operations until violations are addressed. Inspection data for this visit was released by DOHMH on February 10, 2026.
What Inspectors Found
During the January 20 inspection, DOHMH inspectors identified one critical violation at Black Olive Deli:
- Cold TCS food held above 41°F (Violation Code 02G): Inspectors found that cold time/temperature control for safety (TCS) food items were being stored above the required temperature thresholds. NYC health regulations require that cold TCS foods be maintained at or below 41°F, smoked or processed fish at or below 38°F, and intact raw eggs at or below 45°F. Reduced oxygen packaged TCS foods must also be held at their specified required temperatures.
TCS foods — which include items such as meat, dairy products, cut fruits, cooked vegetables, and other perishable goods — are particularly susceptible to bacterial growth when held outside of safe temperature ranges. When these foods are stored above the mandated thresholds, harmful pathogens including Salmonella, Listeria monocytogenes, and E. coli can multiply to dangerous levels within a matter of hours.
The score of 70 points, derived from this single critical violation, indicates that inspectors assessed the condition as carrying significant weight under the DOHMH scoring system. The severity of the point assignment reflects the scope or degree of the temperature control failure documented during the visit.
Food Safety Context
New York City's restaurant inspection program operates under NYC Health Code Article 81, which establishes the sanitary requirements for all food service establishments in the five boroughs. The program is aligned with the FDA Food Code, which provides the scientific and regulatory basis for safe food handling, storage, and preparation practices used by jurisdictions nationwide.
Temperature control is considered one of the most fundamental elements of food safety. The FDA Food Code identifies the range between 41°F and 135°F as the "temperature danger zone," where bacteria can double in number every 20 minutes under certain conditions. Cold TCS foods must be maintained at 41°F or below to slow or prevent bacterial growth. This requirement applies at all times, including during storage, display, and service — except during brief periods of active preparation.
When DOHMH inspectors determine that an establishment's violations pose an immediate risk to public health, they have the authority to order a closure. The establishment must then correct the cited violations and pass a re-inspection before being permitted to resume operations. This enforcement mechanism is designed to protect the public while giving operators a clear pathway to compliance.
Inspection History
Records available from DOHMH show the following inspection activity for Black Olive Deli:
- January 20, 2026: Score of 70, closed by DOHMH. One critical violation cited for cold TCS food held above required temperatures.
- January 27, 2026: Score of 0, reopened. The establishment passed its re-inspection with no violations documented, receiving clearance to resume operations.
The timeline indicates that Black Olive Deli addressed the cited violation within one week of the closure. The score of 0 on the re-inspection reflects that no violations were identified during the follow-up visit, and the establishment was permitted to reopen.
Understanding NYC Restaurant Grades
New York City assigns letter grades to restaurants based on the total violation points accumulated during an inspection. The grading scale is as follows:
- Grade A: 0 to 13 points — indicates the fewest violations and the highest level of compliance
- Grade B: 14 to 27 points — indicates moderate violations requiring attention
- Grade C: 28 or more points — indicates significant violations that may include conditions requiring immediate correction
Black Olive Deli's score of 70 on January 20 fell into the Grade C range. However, the subsequent re-inspection score of 0 on January 27 demonstrated that the establishment was able to return to full compliance.
Restaurants that receive a Grade C on an initial inspection are typically scheduled for a re-inspection. The grade posted at the establishment is based on the better of the two scores. Consumers can look up any restaurant's current grade and full inspection history through the DOHMH restaurant inspection search portal or the NYC Open Data platform.
All inspection data referenced in this article is sourced from public records made available by the New York City Department of Health and Mental Hygiene. Residents seeking additional information about food safety standards or restaurant inspection results can visit the DOHMH website or call 311.
More About This Restaurant
View the full inspection history for Black Olive Deli including all past inspections, violations, and grade changes.