Queens, NY — Posh Fusion, a fusion restaurant located at 65-35 Austin Street in Queens, received a Grade B health rating after scoring 22 points during a New York City health inspection conducted on January 22, 2025. The score places the establishment in the upper range of the Grade B category, six points below the Grade C threshold.
The inspection data was released by the NYC Department of Health and Mental Hygiene on March 11, 2026, as part of the agency's ongoing public disclosure of restaurant inspection records.
What Inspectors Found
Health inspectors documented one non-critical violation during the inspection. The violation involved equipment monitoring procedures required under NYC Health Code Article 81.
The specific violation cited was the absence of an accurate thermometer or improper thermometer placement in refrigerated, cold storage, or hot holding equipment. Temperature monitoring equipment is required to ensure that food is stored at safe temperatures to prevent bacterial growth and foodborne illness.
No critical violations were recorded during the inspection. The restaurant received a "violations cited" action, meaning the establishment was allowed to remain open while addressing the documented issues.
Food Safety Context
NYC Health Code Article 81 and FDA Food Code standards require food service establishments to maintain proper temperature monitoring systems for all refrigeration and hot holding equipment. Thermometers must be accurate, easily readable, and positioned to reflect the true temperature of stored food products.
The absence or improper placement of thermometers prevents staff from verifying that potentially hazardous foods are held at safe temperatures. Refrigerated items must be kept at 41°F or below, while hot held foods require temperatures of 135°F or above, according to FDA guidelines.
While this violation was classified as non-critical, temperature control is considered a fundamental food safety practice. The violation indicates a gap in the restaurant's monitoring procedures rather than an immediate food safety hazard.
Inspection History
This is the first publicly available inspection record for Posh Fusion in the NYC DOHMH database. The establishment may be newly opened, recently registered, or operating under a new permit. No prior inspection scores or violations were found in the public record.
Understanding NYC Restaurant Grades
New York City uses a points-based grading system for restaurant inspections:
- Grade A: 0-13 points
- Grade B: 14-27 points
- Grade C: 28 or more points
Lower scores indicate fewer violations. Posh Fusion's score of 22 points falls in the upper range of Grade B, relatively close to the Grade C threshold. Establishments have the opportunity to request re-inspection to improve their grade.
Public Health Resources
The NYC Department of Health and Mental Hygiene conducts unannounced inspections of food service establishments at least once per year. Inspection results are posted on the agency's website and must be displayed at the restaurant entrance.
Consumers can view current and historical inspection results for any NYC restaurant at nyc.gov/health/restaurants. The database includes violation details, inspection dates, and current grade status.
Restaurants may request re-inspection to improve their grade after addressing cited violations. Re-inspection scheduling and procedures are managed through the DOHMH's inspection program.
More About This Restaurant
View the full inspection history for Posh Fusion including all past inspections, violations, and grade changes.
Violations Documented — Jan 22, 2025
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)
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
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
Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment (Code 10E)
Non-Critical
Failure to post or conspicuously post healthy eating information (Code 20-08)
Non-Critical
Failure to post or conspicuously post healthy eating information (Code 20-08)
Non-Critical
Failure to post or conspicuously post healthy eating information (Code 20-08)
Non-Critical
Failure to post or conspicuously post healthy eating information (Code 20-08)
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
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
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
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
Failure to post or conspicuously post healthy eating information (Code 20-08)
Non-Critical
Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment (Code 10E)
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
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 post or conspicuously post healthy eating information (Code 20-08)
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
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
Failure to post or conspicuously post healthy eating information (Code 20-08)
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 post or conspicuously post healthy eating information (Code 20-08)
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
Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment (Code 10E)
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
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)