Inspection conducted Dec 8, 2025 · Data released by DOHMH Dec 26, 2025
CRITICAL VIOLATIONS
Na Rath Cited for Critical Violations - Queens
Published April 25, 2026 4:00 AM
86-08 WHITNEY AVENUE, Queens, NY 11373 · Thai
44
Violation Score
A: 0-13 · B: 14-27 · C: 28+
Queens, NY — Na Rath, a Thai restaurant located at 86-08 Whitney Avenue in Elmhurst, received a Grade C following a health inspection conducted December 8, 2025. Inspectors documented a score of 44, well above the 28-point threshold for a C grade. The findings, which included 6 critical violations and 19 non-critical violations, were released by the New York City Department of Health and Mental Hygiene (DOHMH) on December 26, 2025.
What Inspectors Found
The most serious violation cited during the inspection was Code 04L: evidence of mice or live mice in the establishment's food and non-food areas. The presence of rodents in a food service environment poses a direct contamination risk and is among the highest-weighted violations under the city's inspection scoring system.
Inspectors also cited Code 02B, documenting that hot temperature-controlled for safety (TCS) food items were not held at or above 140°F as required. Holding hot food below this threshold creates conditions favorable for bacterial growth and represents a direct food safety risk.
Handwashing access was identified as a recurring problem. Inspectors recorded two separate instances of Code 05D violations, noting that handwashing facilities were not accessible, obstructed, or being used for purposes other than handwashing. The code requires that handwashing facilities be available within 25 feet of food preparation, food service, and ware washing areas, and that they be supplied with hot and cold running water, soap, and an acceptable hand-drying device.
Two additional critical violations were recorded under Code 06F, which requires wiping cloths to be stored clean and dry, or submerged in a sanitizing solution, between uses.
Beyond the critical violations, inspectors documented a significant number of non-critical findings. Code 08A, citing conditions conducive to rodent or pest harborage, was recorded four times. Code 10G, addressing deficiencies in the cleaning and sanitizing of tableware, dishes, utensils, and equipment, was cited four times. Code 10H, related to single-service articles not being protected from contamination during transport, storage, or dispensing, was noted four times. Code 28-01, covering nuisance conditions and unsafe or offensive facility conditions, was recorded seven times.
Food Safety Context
Under NYC Health Code Article 81, food service establishments operating in New York City are required to maintain facilities and practices that prevent contamination and ensure food is handled safely from preparation through service. The FDA Food Code, which informs local regulations, establishes temperature thresholds and hygiene requirements designed to reduce the risk of foodborne illness.
The presence of mice or rodent evidence (Code 04L) is a critical violation because rodents can contaminate food contact surfaces, packaging, and food directly. Rodent droppings and urine carry pathogens including Salmonella and Hantavirus. Handwashing deficiencies (Code 05D) are also classified as critical because hand contamination is a primary transmission route for pathogens such as norovirus and E. coli in food service environments.
Temperature control violations (Code 02B) reflect failure to maintain the hot holding temperature range required to inhibit bacterial multiplication in cooked or ready-to-eat foods.
Inspection History
No prior inspection history is available in the DOHMH public dataset for this establishment.
Understanding NYC Restaurant Grades
New York City assigns letter grades to restaurants based on inspection scores under the following scale:
- A: Score of 0–13 points (fewest violations)
- B: Score of 14–27 points
- C: Score of 28 or more points
A lower score reflects fewer or less severe violations. Restaurants that receive a B or C on an initial inspection may request a re-inspection, at which point a grade is officially posted. During the period between an initial and re-inspection, an establishment may display a "Grade Pending" card.
The inspection data for Na Rath reflects findings from December 8, 2025, as released in the DOHMH public dataset on December 26, 2025. Inspection records are publicly available through the NYC Open Data portal and the DOHMH restaurant inspection lookup tool at nyc.gov/health.
More About This Restaurant
View the full inspection history for Na Rath including all past inspections, violations, and grade changes.
Violations Documented — Dec 8, 2025
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
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. (Code 10G)
Non-Critical
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (Code 08A)
Non-Critical
Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition. (Code 28-01)
Non-Critical
Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device. (Code 10H)
Non-Critical
Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition. (Code 28-01)
Non-Critical
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (Code 08A)
Non-Critical
Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition. (Code 28-01)
CRITICAL
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses. (Code 06F)
Non-Critical
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. (Code 10G)
Non-Critical
Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device. (Code 10H)
Non-Critical
Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition. (Code 28-01)
Non-Critical
Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device. (Code 10H)
Non-Critical
Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition. (Code 28-01)
Non-Critical
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. (Code 10G)
Non-Critical
Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition. (Code 28-01)
Non-Critical
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (Code 08A)
Non-Critical
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (Code 08A)
Non-Critical
Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device. (Code 10H)
Non-Critical
Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition. (Code 28-01)
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)
CRITICAL
Hot TCS food item not held at or above 140 °F. (Code 02B)
Non-Critical
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. (Code 10G)
CRITICAL
Evidence of mice or live mice in establishment's food or non-food areas. (Code 04L)
CRITICAL
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses. (Code 06F)
Inspection History
| Date |
Score |
Grade |
Status |
| Dec 8, 2025 |
44 |
N
|
This inspection |
View full inspection history for Na Rath at 86-08 WHITNEY AVENUE, 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 27, 2026 | Our methodology