MAYNILA ORIENTAL FOOD MARKET.

NYC Health Dept

3555 VICTORY BOULEVARD · STATEN ISLAND, NEW YORK CITY

Graded B, 24 points (Nov 2024). Pest Activity cited on 2 of the last 3 inspections.

3 inspections on record since 2024 · Last inspected Jan 2026 · 3 critical violations in the last 12 months.

THE NUMBERS

INSPECTIONS

VIOLATIONS

total on record

LAST INSPECTED

JAN 2026

INSPECTION HISTORY

JAN 31

2026

PASS W/ CONDITIONS 5 violations 3 CRITICAL

Not Critical Sanitation

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 under

Critical Other

Hot TCS food item not held at or above 140 °F.

Not Critical Pest Activity

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

Critical Pest Activity

Live roaches in facility's food or non-food area.

Critical Food Storage & Handling

Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condi

NOV 23

2024

PASS W/ CONDITIONS 4 violations 3 CRITICAL

Critical Pest Activity

Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh fl

Critical Food Storage & Handling

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

Not Critical Pest Activity

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

Critical Other

Hot TCS food item not held at or above 140 °F.

MAY 7

2024

PASS W/ CONDITIONS 3 violations 3 CRITICAL

Critical Food Temperature

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 dur

Critical Food Temperature

Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures

Critical Food Temperature

After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or

Public inspection records from NYC Department of Health and Mental Hygiene. Records current as of 2026-07-12. EatOrBeat reports records and does not rate restaurants. Official record →

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