New York, NY — Three Queens restaurants received Grade B scores during New York City Health Department inspections conducted on April 6, 2026, with each establishment recording critical violations related to food temperature control or pest activity. The restaurants spanned three distinct neighborhoods and cuisines, with scores ranging from 15 to 17 points — all falling within the Grade B range that indicates correctable violations not posing an immediate public health hazard.

The Inspections

In the Jamaica neighborhood, Pure Lounge, a Caribbean restaurant located at 126-19 Merrick Boulevard, received a score of 17 after inspectors documented a critical violation involving hot food temperatures. Specifically, inspectors cited that hot TCS (Temperature Control for Safety) food items were not held at or above the required 140°F threshold under NYC Health Code Article 81. Maintaining proper hot-holding temperatures is a foundational requirement of safe food service, as temperatures below this threshold can allow bacterial growth in cooked foods.

Also scoring 17 was Burger King at 74-17 Grand Avenue in the Elmhurst section of Queens. Inspectors recorded a critical cold-holding violation, finding that cold TCS food items were held above 41°F. The FDA Food Code establishes 41°F as the maximum safe cold-holding temperature for most potentially hazardous foods, above which pathogens including Salmonella and Listeria can multiply. The violation was cited twice in the inspection record, indicating it was found across multiple items or locations within the facility.

The lowest score of the group — and the only establishment falling below 16 points — was Jib Lanes, an American restaurant operating within the bowling facility at 67-19 Parsons Boulevard in Fresh Meadows. Inspectors cited the presence of filth flies or food/refuse/sewage-associated (FRSA) flies in the establishment's food and non-food areas, a critical violation under the NYC Health Code. The violation appeared twice in the inspection record, suggesting flies were observed in more than one area of the facility. Pest activity of this type draws particular scrutiny because flies can transfer pathogens directly to food contact surfaces and exposed food items.

All three establishments received a Pending grade designation following their inspections, meaning they have the opportunity to request a re-inspection before a final letter grade is posted publicly.

Common Patterns

The three inspections share a thread: each restaurant received at least one critical violation, the category reserved for conditions most directly linked to foodborne illness risk. Two of the three violations — at Pure Lounge and Burger King — involved TCS food temperature failures, a persistent and well-documented category of risk in restaurant inspections citywide.

Temperature control violations account for a significant share of critical findings in NYC restaurant inspections each year. Both hot-holding failures (below 140°F) and cold-holding failures (above 41°F) represent the same underlying risk: food spending time in what the FDA Food Code calls the "danger zone," between 41°F and 140°F, where bacteria can double in number roughly every 20 minutes under optimal conditions.

Jib Lanes stands apart as the only establishment cited for a pest-related violation. Fly activity in a food service environment is treated as critical under Article 81 because of the direct contamination pathway flies represent, particularly in areas where food is prepared or stored.

The three establishments represent markedly different dining contexts — a Caribbean lounge, a national fast-food chain, and a bowling alley kitchen — illustrating that Grade B outcomes are not confined to any particular cuisine category or business type.

What This Means for Diners

A Grade B score in New York City does not mean a restaurant is unsafe to visit. The grading system is designed to identify and correct problems before they escalate. Restaurants scoring in the 14 to 27 point range are required to correct documented violations and are subject to a follow-up inspection. Many restaurants that initially score in the B range go on to receive an A grade at their next inspection.

The Pending designation visible on restaurant windows following an initial inspection reflects this process. Establishments have the right to request a free re-inspection within a set timeframe, and the grade from that second inspection is the one that must be publicly posted.

Diners can look up the most current inspection records — including scores, violation details, and grade history — through the NYC Health Department's restaurant inspection search tool. Current grade cards must be posted in a visible location near each establishment's entrance.

Understanding NYC Restaurant Grades

New York City's restaurant grading system, administered under the NYC Health Code and aligned with FDA Food Code standards, assigns numerical scores based on the number and severity of violations found during unannounced inspections.

  • Grade A: 0 to 13 points — the restaurant met or closely approached full compliance
  • Grade B: 14 to 27 points — violations were documented and must be corrected
  • Grade C: 28 points or more — more substantial violations requiring significant correction

Violations are weighted by severity. Critical violations — those with a direct link to foodborne illness risk — carry higher point values than general violations, which typically involve issues like record-keeping, facility maintenance, or non-critical equipment conditions.

Inspectors from the NYC Department of Health and Mental Hygiene conduct unannounced visits using a standardized protocol. Establishments in the city's active restaurant inventory are inspected at least once per year, with higher-risk facilities receiving more frequent visits.

For complete inspection histories on any NYC restaurant, including the three establishments cited on April 6, visit the NYC Health Department's DOHMH Restaurant Inspection Results database or use the city's official restaurant lookup tool at nyc.gov.