Inspection conducted Jan 16, 2026 · Data released by DOHMH Feb 27, 2026
CRITICAL VIOLATIONS
Skybar Cited for Critical Violations - Queens
Published March 2, 2026 9:12 AM
45-06 PEARSON STREET, Queens, NY 11101 · American
44
Violation Score A: 0-13 · B: 14-27 · C: 28+
Queens, NY — Skybar, an American restaurant located at 45-06 Pearson Street in Long Island City, received a score of 44 during a New York City Department of Health and Mental Hygiene (DOHMH) inspection conducted on January 16, 2026. The score places the establishment in Grade C territory, significantly above the 28-point threshold for the city's lowest passing letter grade.
Illustrative image — not a photo of the actual business
The inspection data was released by DOHMH on February 27, 2026.
What Inspectors Found
During the January 16 inspection, DOHMH inspectors identified one critical violation at the establishment:
Food contact surfaces were not properly washed, rinsed, and sanitized after each use and following any activity when contamination may have occurred. This violation falls under DOHMH code 06D and is classified as critical due to the direct risk it poses to food safety.
Food contact surfaces include cutting boards, prep tables, utensils, and any equipment that comes into direct contact with food during preparation or service. When these surfaces are not properly cleaned and sanitized between uses, they can become vectors for bacterial contamination, including pathogens such as Salmonella, E. coli, and Listeria.
No non-critical violations were documented during this inspection cycle. The establishment's total score of 44 was driven entirely by the weight assigned to the critical violation identified.
Food Safety Context
NYC Health Code Article 81 establishes the regulatory framework for food service establishments operating in the five boroughs. Under these regulations, all food service operators are required to maintain sanitary conditions that prevent contamination and protect public health.
The FDA Food Code, which serves as the model code adopted in various forms by jurisdictions across the country, specifies that food contact surfaces must be cleaned and sanitized between uses, particularly when switching between different food types or after any interruption during which contamination could occur. Proper sanitization typically involves a wash-rinse-sanitize protocol using approved chemical solutions at appropriate concentrations or hot water at sufficient temperatures.
The violation documented at Skybar addresses one of the foundational requirements of commercial food safety. Adequate surface sanitization is considered a primary control point in preventing foodborne illness in restaurant settings.
Inspection History
No prior inspection history is available for Skybar in the DOHMH database. This January 2026 inspection represents the first recorded inspection for the establishment at this location.
Without historical data, it is not possible to identify trends or patterns in the restaurant's compliance record. Future inspections will establish a baseline for evaluating the establishment's ongoing adherence to health code requirements.
Understanding NYC Restaurant Grades
New York City's restaurant grading system, administered by DOHMH, assigns letter grades based on the total number of violation points accumulated during an inspection. Each violation carries a specific point value based on its severity and the condition observed:
A: 0–13 points — The establishment meets or exceeds health code standards with minimal or no violations.
B: 14–27 points — The establishment has moderate violations that require correction but do not pose an immediate critical risk.
C: 28 or more points — The establishment has significant violations requiring prompt attention and corrective action.
Skybar's score of 44 places it well into the Grade C range. Restaurants that receive a Grade B or C on an initial inspection have the option to request a re-inspection to potentially improve their score before the grade is officially posted.
All New York City restaurant inspection results are public record and are available through the DOHMH online database. Consumers can search inspection histories by restaurant name, address, or borough to review current and past grades.
Residents seeking additional information about food safety standards or restaurant inspection procedures can visit the NYC DOHMH website or call 311 for assistance. The DOHMH inspection data referenced in this article reflects records available as of the February 27, 2026 data release.
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 contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (Code 06D)
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 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 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 The original nutrition fact labels or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site. (Code 16-02)
Non-Critical The original nutrition fact labels or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site. (Code 16-02)
Non-Critical The original nutrition fact labels or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site. (Code 16-02)
CRITICAL Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (Code 06D)
Non-Critical Flavored tobacco products sold, offered for sale (Code 15-21)
Non-Critical Garbage receptacle not pest or water resistant, with tight-fitting lids, and covered except while in active use. Garbage receptacle and cover not cleaned after emptying and prior to reuse. Garbage, refuse and other solid and liquid waste not collected, stored, removed and disposed of so as to prevent a nuisance. (Code 08B)
Non-Critical Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition. (Code 28-01)
Non-Critical Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition. (Code 28-01)
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)
CRITICAL Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding. (Code 04J)
CRITICAL Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. (Code 04H)
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)
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
