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Danubius: health inspection history
47-57 41 Street, New York City, NY 11104
An inspection is a dated snapshot of what an inspector observed on one day. It is not a guarantee of current conditions. Labels and scores below are the NYC Health Department's own terms; see
how to read them.
- Address
- 47-57 41 Street, New York City, NY 11104
- Borough
- Queens
- Cuisine (as listed)
- Eastern European
- Most recent grade
- Grade A issued Feb 12, 2025 (later inspections in the data have not produced a new grade yet)
- Latest inspection
- Oct 26, 2026 (Cycle Inspection / Initial Inspection)
- Records shown
- 3 inspections, Jul 18, 2024 to Oct 26, 2026
Across these 3 inspection records, the health department cited 23 violations, of which 13 were flagged critical. The score behind its most recent letter grade was 12 points. Among 105 graded restaurants in ZIP 11104, the median score behind the latest grade is 12 points. In New York City, lower scores are better.
Inspection history
Oct 26, 2026 Cycle Inspection / Initial Inspection
Score: 49Violations were cited in the following area(s).
- 10FNot critical 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.
- 08CNot critical Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
- 06CCritical 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.
- 06DCritical Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- 09BNot critical Thawing procedure improper.
- 04LCritical Evidence of mice or live mice in establishment's food or non-food areas.
- 08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
- 04JCritical Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.
- 04MCritical Live roaches in facility's food or non-food area.
- 02GCritical 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.
- 10GNot critical Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
- 04NCritical 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 flies, drain flies, Phorid flies and fruit flies.
- 09CNot critical Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
Feb 12, 2025 Cycle Inspection / Re-inspection
Score: 12Grade: Grade AViolations were cited in the following area(s).
- 06DCritical Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- 06CCritical 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.
- 09ENot critical Wash hands sign not posted near or above hand washing sink.
Jul 18, 2024 Cycle Inspection / Initial Inspection
Score: 43Violations were cited in the following area(s).
- 02GCritical 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.
- 04LCritical Evidence of mice or live mice in establishment's food or non-food areas.
- 08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
- 10FNot critical 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.
- 06CCritical 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.
- 04ACritical Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
- 10BNot critical 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.
Nearby
See all inspected establishments in ZIP 11104 or the New York City overview.
Source: New York City Department of Health and Mental Hygiene (DOHMH), “DOHMH New York City Restaurant Inspection Results” dataset on the official open data portal. Source data as of Nov 4, 2026; imported by FoodCheck USA on Nov 5, 2026. Report a problem with this record.