Pakistani · New York City, NY
130 1 Avenue
Last inspected Oct 18, 2026 · View Map ↗ · Compare ↗
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Inter-Agency Task Force / Initial Inspection
Official score: 0 · Understand This Area’s Scale
0 recorded violations
No violations recorded in this inspection.
Official record from NYC Department of Health and Mental Hygiene, Oct 18, 2026 · Original Source
Inter-Agency Task Force / Initial Inspection
Official score: 0 · Understand This Area’s Scale
0 recorded violations
No violations recorded in this inspection.
Official record from NYC Department of Health and Mental Hygiene, Apr 4, 2026 · Original Source
Administrative Miscellaneous / Initial Inspection
2 recorded violations
Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station)
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesProviding single-use plastic stirrers or single-use plastic splash sticks.
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial record from NYC Department of Health and Mental Hygiene, Nov 6, 2025 · Original Source
Cycle Inspection / Initial Inspection
Official score: 7 · Understand This Area’s Scale
1 recorded violation
Hot TCS food item not held at or above 140 °F.
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from NYC Department of Health and Mental Hygiene, Nov 6, 2025 · Original Source
Pre-permit (Operational) / Initial Inspection
Official score: 17 · Understand This Area’s Scale
2 recorded violations
Hot TCS food item not held at or above 140 °F.
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureFood Protection Certificate (FPC) not held by manager or supervisor of food operations.
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from NYC Department of Health and Mental Hygiene, Aug 6, 2024 · Original Source