Grade BBarbecueNo recent inspection

Night Market Bbq

45-06 PARSONS BOULEVARD, Queens, 11355

Should you eat here?

Mostly OK — but 2 critical violations were found at the latest inspection (1 year ago). Details below.

Last inspected Jul 10, 2025 · New York City health department

A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.
Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
Critical
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
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.
Food was not stored, covered, labeled, or dated properly.
Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
A problem with equipment or the physical facility (plumbing, floors, lighting, ventilation).
Toilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door.

Date	Result	Type	Violations
Jul 10, 2025	Grade B	Cycle Inspection / Re-inspection	5 (2 critical)
Nov 21, 2024	Grade Pending	Cycle Inspection / Initial Inspection	6 (5 critical)
Apr 20, 2023	Grade A	Cycle Inspection / Re-inspection	2 (1 critical)
Aug 1, 2022	Grade Pending	Cycle Inspection / Initial Inspection	6 (5 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.
2×A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.
2×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
2×Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.

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