Grade PendingThai

Kitchen 79

37-70 79 STREET, Queens, 11372

Should you eat here?

Mostly OK — but 3 critical violations were found at the latest inspection (2 months ago). Details below.

Last inspected May 27, 2026 · New York City health department

Raw and ready-to-eat foods were not kept separate, risking 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.
Critical
Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
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.
Critical
Food was not stored, covered, labeled, or dated properly.
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
Critical
A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
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.
A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
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.

Date	Result	Type	Violations
May 27, 2026	Grade Pending	Pre-permit (Operational) / Re-inspection	5 (3 critical)
Jul 23, 2025	Grade Pending	Pre-permit (Operational) / Initial Inspection	7 (5 critical)

Issues cited at more than one inspection — a better signal than any single visit.

2×Raw and ready-to-eat foods were not kept separate, risking contamination.
2×Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
2×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.

City records for the building itself, not this restaurant’s inspection.

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