Grade AFilipino

Lahi

51-24 VAN LOON STREET, Queens, 11373

Should you eat here?

Mostly OK — but 2 critical violations were found at the latest inspection (6 weeks ago). Details below.

Last inspected Jun 23, 2026 · New York City health department

Raw and ready-to-eat foods were not kept separate, risking contamination.
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Critical
Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
Critical
A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.
Wash hands sign not posted near or above hand washing sink.
A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
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
Jun 23, 2026	Grade Pending	Cycle Inspection / Compliance Inspection	5 (2 critical)
May 11, 2026	Grade Pending	Cycle Inspection / Re-inspection	8 (6 critical)
Oct 31, 2025	Grade Pending	Cycle Inspection / Initial Inspection	5 (4 critical)
Mar 19, 2024	Grade A	Cycle Inspection / Re-inspection	3 (1 critical)

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

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

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