Inspection conducted Dec 20, 2025 · Data released by DOHMH Dec 26, 2025
CLOSED BY DOHMH
Simple Peruvian Closed by Health Dept - Queens
Published March 3, 2026 9:21 AM
58-08 MYRTLE AVENUE, Queens, NY 11385 · Peruvian
108
Violation Score A: 0-13 · B: 14-27 · C: 28+
Queens, NY — Simple Peruvian, a Peruvian restaurant located at 58-08 Myrtle Avenue in the Ridgewood neighborhood of Queens, was closed by the New York City Department of Health and Mental Hygiene (DOHMH) following an inspection conducted on December 20, 2025. The establishment received a score of 108, with inspectors documenting 21 critical violations and 15 non-critical violations across multiple categories of food safety concern.
Illustrative image — not a photo of the actual business
The closure was ordered after inspectors determined that violations requiring immediate action were present. The inspection data was released by DOHMH on December 26, 2025.
What Inspectors Found
The December 20 inspection identified a wide range of food safety violations spanning temperature control, food handling, sanitation, pest activity, and facility maintenance.
Temperature control failures were among the most frequently cited issues. Inspectors documented cold time/temperature control for safety (TCS) food items held above 41°F on multiple occasions, a violation of Code 02G. Similarly, hot TCS food items were found not held at or above the required 140°F threshold (Code 02B). These temperature control violations were each cited multiple times during the inspection.
Inspectors also noted that raw, cooked, or prepared food was adulterated, contaminated, or cross-contaminated and not discarded in accordance with the establishment's HACCP plan (Code 04H). Unclean or cracked whole eggs, or unpasteurized liquid, frozen, or powdered eggs were found being kept or used at the establishment (Code 03C).
Sanitation violations included food contact surfaces that were not properly washed, rinsed, and sanitized after each use (Code 06D). Hand washing facilities were cited as inaccessible, obstructed, or lacking required supplies such as hot and cold running water or soap (Code 05D).
Evidence of mice or live mice was documented in the establishment's food and non-food areas (Code 04L). Related non-critical violations noted that the establishment was not free of conditions conducive to rodents, insects, or other pests (Code 08A).
Additional non-critical violations included the absence of hand washing signs near sinks (Code 09E), improper thawing procedures (Code 09B), plumbing and drainage issues (Code 10B), and toilet facilities not properly maintained (Code 10A).
Food Safety Context
The violations documented at Simple Peruvian relate to several foundational requirements under NYC Health Code Article 81 and the FDA Food Code, which together establish the regulatory framework for food service establishments in New York City.
Temperature control is one of the most critical elements of food safety. The FDA Food Code requires cold TCS foods to be maintained at 41°F or below and hot TCS foods at 140°F or above. Foods held in the temperature danger zone between 41°F and 140°F can support rapid bacterial growth, potentially doubling harmful bacteria populations every 20 minutes.
The presence of mice in a food establishment represents a direct contamination risk. Rodents can carry pathogens including Salmonella and E. coli, and their presence in food preparation or storage areas can lead to contamination of ingredients and prepared dishes.
Hand washing facility accessibility is a fundamental requirement under NYC Health Code Article 81. Properly equipped and accessible hand washing stations are considered a primary defense against the transmission of foodborne illness in restaurant settings.
A score of 108 is significantly above the 28-point threshold that triggers a C grade designation. For context, a score of 0 to 13 corresponds to an A grade, while scores of 14 to 27 fall within the B grade range.
Inspection History
Prior inspection records for Simple Peruvian show the following:
December 23, 2025: Score 2 (Grade Z), reopened
November 24, 2025: Score 2 (Grade Z)
The establishment's prior inspections in November and December 2025 had resulted in low scores of 2 points, indicating minimal violations at those times. The December 20 inspection score of 108 represents a significant departure from those earlier results. The restaurant was subsequently reopened on December 23, 2025, just three days after the closure, with a score of 2.
Understanding NYC Restaurant Grades
New York City assigns letter grades to restaurants based on inspection scores:
A: 0 to 13 points
B: 14 to 27 points
C: 28 or more points
Lower scores indicate fewer violations and better compliance with health regulations. Restaurants that receive a score of 28 or higher may request a re-inspection. Establishments that pose an immediate public health hazard may be closed by DOHMH regardless of score, with reopening contingent upon correcting the conditions that led to closure.
A Grade Z designation in inspection records indicates a pending grade, typically assigned when a restaurant is awaiting adjudication or re-inspection.
Consumers can look up inspection results for any New York City restaurant through the DOHMH restaurant inspection database, available online. The database provides current grades, inspection dates, scores, and detailed violation information for all inspected establishments.
CRITICAL Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. (Code 02G)
CRITICAL Hot TCS food item not held at or above 140 °F. (Code 02B)
CRITICAL Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. (Code 04H)
Non-Critical Wash hands sign not posted near or above hand washing sink. (Code 09E)
CRITICAL Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (Code 06D)
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 Evidence of mice or live mice in establishment's food or non-food areas. (Code 04L)
CRITICAL Unclean or cracked whole eggs or unpasteurized liquid, frozen or powdered eggs kept or used. (Code 03C)
Non-Critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (Code 08A)
Non-Critical Toilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door. (Code 10A)
CRITICAL Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. (Code 02G)
CRITICAL Hot TCS food item not held at or above 140 °F. (Code 02B)
CRITICAL Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. (Code 04H)
Non-Critical Wash hands sign not posted near or above hand washing sink. (Code 09E)
CRITICAL Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (Code 06D)
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 Evidence of mice or live mice in establishment's food or non-food areas. (Code 04L)
CRITICAL Unclean or cracked whole eggs or unpasteurized liquid, frozen or powdered eggs kept or used. (Code 03C)
Non-Critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (Code 08A)
Non-Critical Toilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door. (Code 10A)
CRITICAL Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. (Code 02G)
CRITICAL Hot TCS food item not held at or above 140 °F. (Code 02B)
CRITICAL Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. (Code 04H)
Non-Critical Wash hands sign not posted near or above hand washing sink. (Code 09E)
CRITICAL Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (Code 06D)
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 Evidence of mice or live mice in establishment's food or non-food areas. (Code 04L)
CRITICAL Unclean or cracked whole eggs or unpasteurized liquid, frozen or powdered eggs kept or used. (Code 03C)
Non-Critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (Code 08A)
Non-Critical Toilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door. (Code 10A)
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: March 13, 2026 | Our methodology
