American · New York City, NY

Red Oak

8305 3 Avenue

Last inspected Jun 1, 2026 · View Map ↗ · Compare ↗

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A Grade

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

Quick Answers

When was Red Oak last inspected?: The most recent inspection on record was on Jun 1, 2026. The result listed by NYC Department of Health and Mental Hygiene was “Grade A” (official score 2).
Were any violations recorded at the last inspection?: Yes: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 2 inspections on record, from Oct 15, 2024 to Jun 1, 2026.
Has Red Oak ever been closed by the health department?: No closure appears in the 2 inspection records we hold for this business. The earliest is dated Oct 15, 2024.

The Full Inspection History

2 inspections

Cycle Inspection / Initial Inspection

Jun 1, 2026

A Grade

Official score: 2 · Understand This Area’s Scale

1 recorded violation

minorCode 08BPests

Official Wording

Garbage receptacle not pest or water resistant, with tight-fitting lids, and covered except while in active use. Garbage receptacle and cover not cleaned after emptying and prior to reuse. Garbage, refuse and other solid and liquid waste not collected, stored, removed and disposed of so as to prevent a nuisance.

In Plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

Official record from NYC Department of Health and Mental Hygiene, Jun 1, 2026 · Original Source

Cycle Inspection / Initial Inspection

Oct 15, 2024

A Grade

Official score: 9 · Understand This Area’s Scale

2 recorded violations

criticalCode 04HFood temperature

Official Wording

Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

In Plain English

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 temperature

minorCode 10FCleaning and sanitizing

Official Wording

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.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from NYC Department of Health and Mental Hygiene, Oct 15, 2024 · Original Source

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