Inspection conducted Jan 16, 2026 · Data released by DOHMH Mar 11, 2026
GRADE B VIOLATIONS
Cap't Loui Receives Grade B Following Health Department Inspection
Published March 14, 2026 4:00 PM
43-10 QUEENS BOULEVARD, Queens, NY 11104 · Seafood
26
Violation Score
A: 0-13 · B: 14-27 · C: 28+
Queens, NY — Cap't Loui, a seafood restaurant located at 43-10 Queens Boulevard, received a Grade B health rating following an inspection conducted on January 16, 2026. The establishment scored 26 points, approaching the 28-point threshold for a Grade C. Inspectors documented 23 total violations, including 6 critical-level infractions related to food safety.
What Inspectors Found
Health inspectors identified multiple critical violations concerning basic sanitation infrastructure. The restaurant was cited three times for hand washing facility deficiencies, including facilities that were not accessible, lacked hot and cold running water at adequate pressure, or were missing soap or hand-drying devices. Under NYC Health Code Article 81, hand washing stations must be located within 25 feet of food preparation areas and remain accessible at all times.
Inspectors also documented three instances of sanitized equipment or utensils being improperly used or stored, a violation that increases the risk of cross-contamination during food service operations.
The facility received five citations for pesticide-related violations, including improperly labeled pesticides, unlocked bait stations, and storage issues. The FDA Food Code requires pest control materials to be clearly labeled and secured to prevent contamination of food contact surfaces.
Drainage and plumbing issues were noted, with inspectors citing three instances where anti-siphonage devices were not provided, floors were improperly drained, or condensation was not properly disposed of.
Multiple violations involved single-use plastic straws being provided without customer request and failure to display required signage about plastic straw availability, reflecting recent environmental compliance requirements in New York City.
Food Safety Context
The critical violations documented at Cap't Loui represent fundamental food safety concerns under NYC Health Code Article 81. Hand washing facilities serve as a primary defense against foodborne illness transmission, and their absence or inaccessibility in food preparation areas violates basic sanitation standards outlined in the FDA Food Code.
Improper storage of sanitized equipment can compromise the effectiveness of cleaning protocols and create opportunities for bacterial contamination. The FDA Food Code specifies that in-use utensils must be stored in ways that prevent contamination between uses.
Inspection History
This appears to be the first documented inspection for Cap't Loui in the publicly available database. The establishment received violations were cited status rather than closure, indicating that while violations were documented, they did not meet the threshold requiring immediate cessation of operations.
Understanding NYC Restaurant Grades
New York City assigns letter grades based on points accumulated during health inspections:
- Grade A: 0-13 points
- Grade B: 14-27 points
- Grade C: 28 or more points
Cap't Loui's score of 26 points places the restaurant one point below the Grade C threshold. Critical violations carry higher point values than non-critical infractions, reflecting their direct impact on food safety.
The inspection data was released by the Department of Health and Mental Hygiene on March 11, 2026, nearly two months after the inspection date. This delay between inspection and data publication is standard practice as the department processes inspection reports and allows establishments time to contest findings through the administrative process.
Consumers can access current inspection results for any NYC restaurant through the Department of Health and Mental Hygiene's online database at nyc.gov/health/restaurant-inspections.
More About This Restaurant
View the full inspection history for Cap't Loui including all past inspections, violations, and grade changes.
Violations Documented — Jan 16, 2026
CRITICAL
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. (Code 06E)
CRITICAL
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. (Code 06E)
Non-Critical
Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used. (Code 08C)
CRITICAL
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. (Code 06E)
Non-Critical
Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used. (Code 08C)
Non-Critical
Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used. (Code 08C)
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
Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used. (Code 08C)
Non-Critical
Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used. (Code 08C)
Non-Critical
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. (Code 10B)
Non-Critical
Failure to display required signage about plastic straw availability (Code 19-10)
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
Failure to display required signage about plastic straw availability (Code 19-10)
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
Failure to display required signage about plastic straw availability (Code 19-10)
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
No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device. (Code 05D)
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
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. (Code 10B)
CRITICAL
No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device. (Code 05D)
Non-Critical
Failure to display required signage about plastic straw availability (Code 19-10)
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
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. (Code 10B)
CRITICAL
No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device. (Code 05D)
Non-Critical
Failure to display required signage about plastic straw availability (Code 19-10)
Inspection History
View full inspection history for Cap't Loui at 43-10 QUEENS BOULEVARD, Queens →
Editorial Standards & Data Transparency
Data Source: This report is based on official public inspection data from the NYC Department of Health and Mental Hygiene (DOHMH), released under the NYC Open Data program.
Editorial Process: Content generated using AI (Claude) to synthesize official inspection data into accessible reporting, then reviewed and verified for accuracy by our editorial team.
Professional Review: All content undergoes standards and compliance oversight by Christopher F. Nesbitt, Sr., NH EMT & BU-trained Paralegal, through Twin Digital Media's regulatory data auditing protocols.
Regulatory References: NYC Health Code Article 81, FDA Food Code (2022). NYC Restaurant Inspections is an independent public data reporting service. We are not affiliated with the City of New York.
| Last verified: April 28, 2026 | Our methodology