APNA PIND

GRADE N

Saturday, December 13, 2025

Overview

APNA PIND in South Richmond Hill underwent a NYC health inspection on December 13, 2025 and scored 27 points. The inspection found 1 violation, including 1 critical.

Read the full story: Apna Pind Gets Grade B After Inspection - Queens →
Address
131-09 101 AVENUE
Queens, NY 11419
Cuisine
Indian
Inspection Type
Pre-permit (Operational) / Initial Inspection
Violations
1 total
⚠ 1 critical
Facility History
12 inspections

Violations Cited

⚠ CRITICAL 06C

Food not protected from contamination

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.

⚠️ Why This Matters

Unprotected food exposed to bacteria, viruses, chemicals, and physical contaminants

📋 Code Requirements

Cover all food; store 6 inches off floor; protect from customer contamination; use sneeze guards

CDC Risk Factor: Contaminated Equipment/Protection from Contamination
NYC Health Code Article 81, Section 81.09
Inspector's Action:

Violations were cited in the following area(s).

View Facility Profile →

APNA PIND — Inspection Questions

Did APNA PIND pass their NYC health inspection on December 13, 2025?
APNA PIND underwent inspection on December 13, 2025 with a score of 27 points. The inspection found 1 violation(s).
What critical violations did APNA PIND have?
APNA PIND had 1 critical violation(s) during their inspection. Critical violations directly contribute to foodborne illness and must be corrected immediately. These include issues with temperature control, hand washing, cross-contamination, and pest infestations.
What does violation code 06C mean in NYC restaurant inspections?
NYC violation 06C (Food not protected from contamination) is a critical violation. All food must be protected from contamination during storage, prep, display and service Unprotected food exposed to bacteria, viruses, chemicals, and physical contaminants