HONG KONG GOURMET
GRADE NTuesday, March 17, 2026
Overview
Read the full story: Hong Kong Gourmet Cited for Critical Violations - Queens →
HONG KONG GOURMET in Queens underwent a NYC health inspection on March 17, 2026 and scored 45 points. The inspection found 1 violation, including 1 critical.
Address
144-20 NORTHERN BOULEVARD
Queens, NY 11354
Cuisine
Chinese
Inspection Type
Pre-permit (Operational) / Initial Inspection
Violations
1 total
⚠ 1 critical
Facility History
10 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).
HONG KONG GOURMET — Inspection Questions
- Did HONG KONG GOURMET pass their NYC health inspection on March 17, 2026?
- HONG KONG GOURMET underwent inspection on March 17, 2026 with a score of 45 points. The inspection found 1 violation(s).
- What critical violations did HONG KONG GOURMET have?
- HONG KONG GOURMET 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