Niyom Thai
Last inspected: Mar 24, 2026
30
Score
NIYOM THAI in Queens, NY, has undergone three inspections on record. During the most recent inspection on March 24, 2026, the facility was categorized as high risk with ten total violations, including issues regarding food thawing procedures, contamination protection, and equipment maintenance.
3
Inspections
6
Critical latest
0
Major latest
4
Minor latest
Inspection History
Mar 24, 2026
Cycle Inspection / Re-inspection
6 critical violations. 4 minor violations.
30
Jul 17, 2025
Cycle Inspection / Initial Inspection
3 critical violations. 1 minor violation.
58
Nov 30, 2023
Pre-permit (Operational) / Initial Inspection
1 critical violation. 2 minor violations.
74
Violations — Mar 24, 2026 Inspection
Thawing procedure improper.
09B
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.
06C
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.
10F
Food, prohibited, from unapproved or unknown source, home canned or home prepared. animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. reduced oxygen packaged (rop) fish not frozen before processing. rop food prepared on premises transported to another site.
03A
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
06D
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.
10B
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.
02G
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
06E
No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. hand washing facility not accessible, obstructed or used for non-hand washing purposes. no hot and cold running water or water at inadequate pressure. no soap or acceptable hand-drying device.
05D
Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
10E
Critical
Not Critical
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