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Grade AAsian/Asian Fusion

Weekender Billiard & Bar

4146 54TH ST, Queens, 11377

Should you eat here?

Mostly OK — but 1 critical violation was found at the latest inspection (6 months ago). Details below.

Last inspected Feb 2, 2026 · New York City health department

What the inspector found on Feb 2, 2026

  • 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

  • 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.

  • A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.

    “Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted.

Inspection history

DateResultTypeViolations
Feb 2, 2026Grade ACycle Inspection / Re-inspection3 (1 critical)
May 13, 2025Grade PendingCycle Inspection / Initial Inspection13 (6 critical)
Feb 10, 2025Grade CCycle Inspection / Re-inspection7 (4 critical)
Oct 18, 2024Grade PendingCycle Inspection / Initial Inspection6 (3 critical)
Feb 9, 2023Grade ACycle Inspection / Initial Inspection2 (1 critical)

Problems that keep coming back

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

  • 4×Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
  • 4×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
  • 2×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×Food was not stored, covered, labeled, or dated properly.
  • 2×An issue with how food is prepared, protected, or handled during service.

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