Queens, NY — Chill Tavern Bbq, a barbecue restaurant at 137-38 Northern Boulevard in Flushing, received a score of 57 during a New York City health inspection conducted on January 15, 2026. The score places the restaurant in Grade C territory, the lowest passing grade issued by the NYC Department of Health and Mental Hygiene (DOHMH). Inspectors documented two critical violations and one non-critical violation during the visit.

The inspection data was released by DOHMH on March 9, 2026, approximately eight weeks after the inspection took place. Conditions at the restaurant may have changed since the inspection date.

What Inspectors Found

The most significant finding involved improper cold holding temperatures. Inspectors cited the restaurant under violation code 02G for cold time/temperature control for safety (TCS) food items held above 41°F. This category also covers smoked or processed fish held above 38°F, intact raw eggs held above 45°F, and reduced oxygen packaged TCS foods held above required temperatures. When cold foods are stored above their mandated temperature thresholds, the risk of bacterial growth increases, potentially leading to foodborne illness.

The second critical violation, cited under code 06D, documented that food contact surfaces were not properly washed, rinsed, and sanitized after each use and following any activity when contamination may have occurred. Food contact surfaces include cutting boards, prep tables, utensils, and other equipment that comes into direct contact with food during preparation and service.

Inspectors also noted one non-critical violation under code 20-02: the required food allergy information poster was not posted in a language understood by all food workers. NYC restaurants are required to display allergy awareness information in a language accessible to all kitchen staff to help prevent allergic reactions among customers.

Food Safety Context

Temperature control is a foundational element of food safety regulation. Under the NYC Health Code Article 81 and the FDA Food Code, cold TCS foods must be maintained at 41°F or below to limit the growth of harmful bacteria such as Salmonella, Listeria, and E. coli. When cold foods rise above safe holding temperatures, they enter what food safety professionals refer to as the "danger zone" — the range between 41°F and 135°F where bacterial growth accelerates rapidly.

Proper sanitization of food contact surfaces is similarly fundamental. The FDA Food Code requires that all surfaces that touch food be washed, rinsed, and sanitized between uses, particularly when switching between different food types or after any interruption that could introduce contamination. Failure to maintain sanitized surfaces can facilitate cross-contamination between raw and ready-to-eat foods.

The food allergy poster requirement, while classified as non-critical, serves an important public health function. Allergic reactions to food can range from mild to life-threatening, and ensuring all food preparation staff understand common allergens helps protect customers with sensitivities.

Inspection History

No prior inspection history is available for Chill Tavern Bbq in the DOHMH database. The January 15, 2026, inspection appears to be the first recorded inspection for this establishment at this location.

  • January 15, 2026: Score 57 (Grade C), 2 critical violations, 1 non-critical violation

Restaurants receiving an initial Grade C are typically scheduled for a re-inspection, during which they have the opportunity to improve their score and receive a higher grade.

Understanding NYC Restaurant Grades

New York City assigns letter grades to restaurants based on violation points accumulated during inspections. Fewer points indicate fewer or less serious violations:

  • A: 0–13 points
  • B: 14–27 points
  • C: 28 or more points

A score of 57 falls well into Grade C range, indicating multiple or serious violations were identified. Restaurants that receive a B or C on an initial inspection are offered a re-inspection, and the better of the two scores determines the posted grade.

Consumers can verify any restaurant's current inspection status through the DOHMH restaurant grades search portal or by checking the letter grade card posted at the establishment's entrance. Detailed inspection results, including specific violations, are available as public record through NYC Open Data.

More About This Restaurant

View the full inspection history for Chill Tavern Bbq including all past inspections, violations, and grade changes.