NYC Health Ratings

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/Queens /East Elmhurst

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Villa Italian Kitchen

NKA LAGUARDIA AIRPORT
Queens, NY 11371
Phone: (718) 779 4845

As of: 2015-11-12 00:00:00

Inspection Trends

Violations:

Hot food item not held at or above 140º F.

Violations:

Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh flies. Food/refuse/sewage-associated flies include fruit flies, drain flies and Phorid flies.
Hot food item not held at or above 140º F.

Violations:

Single service item reused, improperly stored, dispensed; not used when required.
Hot food item not held at or above 140º F.

Violations:

Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

Violations:

Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure to enable cleanliness of employees not provided at facility. Soap and an acceptable hand-drying device not provided.
Evidence of mice or live mice present in facility's food and/or non-food areas.
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
Hot food item not held at or above 140º F.

Violations:

Thawing procedures improper.
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
Evidence of mice or live mice present in facility's food and/or non-food areas.
Appropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
Hot food item not held at or above 140º F.