Inspection conducted Nov 15, 2025 · Data released by DOHMH Feb 27, 2026
CLOSED BY DOHMH
One Bar And Lounge Closed by Health Dept - Queens
Published March 2, 2026 3:41 AM
125-17 ROCKAWAY BOULEVARD, Queens, NY 11420 · Caribbean
139
Violation Score A: 0-13 · B: 14-27 · C: 28+
Queens, NY — One Bar And Lounge, a Caribbean restaurant located at 125-17 Rockaway Boulevard in South Ozone Park, was closed by the New York City Department of Health and Mental Hygiene (DOHMH) following a November 15, 2025 inspection that documented 12 critical and 9 non-critical violations, resulting in a score of 139 points.
Illustrative image — not a photo of the actual business
The score places the establishment far above the 28-point threshold for a Grade C, the lowest grade issued under NYC's restaurant grading system. The closure was ordered due to the volume and severity of violations identified during the inspection.
What Inspectors Found
Among the most serious findings, inspectors detected elevated carbon monoxide (CO) levels exceeding nine parts per million on two separate citations during the inspection. Elevated carbon monoxide in an enclosed space poses a direct health risk to both workers and patrons.
Inspectors also cited the establishment for an inadequate potable water supply, noting that water or ice was not potable or was sourced from an unapproved supply. Additionally, the sewage disposal system was found to be improper, inadequate, or unapproved.
Food safety violations were documented extensively. Raw, cooked, or prepared food was found to be adulterated, contaminated, or cross-contaminated on two separate citations, indicating a failure to follow HACCP (Hazard Analysis and Critical Control Points) protocols. Food, supplies, and equipment were not adequately protected from potential sources of contamination during storage, preparation, and service.
Inspectors noted the presence of filth flies or food/refuse/sewage-associated flies in the establishment's food and non-food areas. Conditions conducive to rodents, insects, or other pests were also documented.
Additional critical violations included tobacco or electronic cigarette use in food preparation areas, improperly stored wiping cloths not kept in sanitizing solution between uses, and food contact surfaces that were improperly constructed or maintained. The establishment was cited twice for lacking a culinary sink or acceptable method for washing food.
Non-critical violations included improper thawing procedures, failure to inform patrons of Smoke-Free Air Act prohibitions on two citations, drainage and back-flow prevention issues cited twice, unsanitary non-food contact surfaces, lack of proper single-service articles, and a general nuisance condition described as unsafe or hazardous.
Food Safety Context
NYC restaurant inspections are conducted under the authority of NYC Health Code Article 81, which establishes sanitation and food safety requirements for all food service establishments. The inspection process is aligned with the FDA Food Code, which provides science-based guidance for food safety practices including proper food handling, temperature control, and facility maintenance.
Carbon monoxide detection during a restaurant inspection is particularly notable. CO is an odorless, colorless gas that can cause symptoms ranging from headaches and dizziness to loss of consciousness at higher concentrations. The NYC Health Code sets a threshold of nine parts per million, above which a critical violation is issued.
The HACCP-related violations documented at One Bar And Lounge indicate failures in the systematic approach to food safety that restaurants are required to maintain. Cross-contamination between raw and prepared foods is one of the leading contributors to foodborne illness.
When DOHMH determines that conditions at a food establishment present an imminent threat to public health, inspectors have the authority to order an immediate closure. The establishment must correct all cited violations and pass a re-inspection before being permitted to reopen.
Inspection History
Prior to the November 2025 closure, One Bar And Lounge had recent inspection results on file:
November 19, 2025: Score 5, Grade Z (grade pending adjudication)
December 15, 2025: Score 13, Grade A
The December 2025 Grade A score indicates the establishment had previously demonstrated the ability to meet health code standards. The contrast between a score of 13 and a score of 139 represents a significant change in conditions at the establishment.
It should be noted that this inspection was conducted on November 15, 2025, with data released by DOHMH on February 27, 2026. The current status of the establishment may differ from what was documented at the time of this inspection.
Understanding NYC Restaurant Grades
New York City assigns letter grades to restaurants based on inspection scores, with lower scores indicating fewer violations:
Grade A: 0–13 points
Grade B: 14–27 points
Grade C: 28 or more points
One Bar And Lounge's score of 139 points is more than ten times the upper limit for a Grade A and nearly five times the minimum threshold for a Grade C.
Residents can verify any restaurant's current inspection status and complete violation history through the DOHMH restaurant inspection database, available online. Inspection results for all NYC restaurants are public record and are updated as new inspections are completed.
CRITICAL Harmful noxious gas or vapor detected. Carbon Monoxide (CO) level exceeds nine (9) ppm (Code 05B)
CRITICAL Food contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food. (Code 05C)
CRITICAL Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. (Code 04H)
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 make a good faith effort to inform smokers or electronic cigarette users of Smoke-Free Air Act ("SFAA") prohibitions (Code 15-42)
Non-Critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (Code 08A)
CRITICAL Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area. (Code 06B)
CRITICAL Sewage disposal system is not provided, improper, inadequate or unapproved. (Code 05A)
CRITICAL Food contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food. (Code 05C)
CRITICAL Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. (Code 04H)
CRITICAL Harmful noxious gas or vapor detected. Carbon Monoxide (CO) level exceeds nine (9) ppm (Code 05B)
CRITICAL Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses. (Code 06F)
CRITICAL Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor. (Code 06C)
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 Failure to make a good faith effort to inform smokers or electronic cigarette users of Smoke-Free Air Act ("SFAA") prohibitions (Code 15-42)
Non-Critical Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition. (Code 28-01)
Non-Critical Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. (Code 10F)
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 Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies. (Code 04N)
CRITICAL No or inadequate potable water supply. Water or ice not potable or from unapproved source. Bottled water not NY State certified. Cross connection in potable water supply system. (Code 03E)
Non-Critical Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition. (Code 28-01)
CRITICAL Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area. (Code 06B)
Non-Critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (Code 08A)
Non-Critical Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. (Code 10F)
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
