← Newburgh
QQ ASIAN BISTRO
367 WINDSOR HIGHWAY, NEW WINDSOR, NY 12553
Last inspected Apr 17, 2026
Passed. Met health requirements at the latest inspection. Some health departments report pass/fail instead of letter grades.
This source doesn’t issue a letter grade, so CleanPlate derived the status from the reported violation data.
✓
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Inspection history
Apr 17, 2026
✓5 violations
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Non food contact surfaces of equipment not clean
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Nov 6, 2025
✕2 violations
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
Oct 15, 2025
✕3 violations
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Jul 28, 2025
✓Jul 7, 2025
✕1 violation
- Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
May 16, 2025
✕5 violations
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical:Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
Dec 4, 2024
✓1 violation
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Nov 4, 2024
✕3 violations
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Critical:All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165�F or above.
Apr 5, 2024
✓Mar 22, 2024
✕4 violations
- Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Critical:Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Nov 27, 2023
✓Nov 1, 2023
✕3 violations
- Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Oct 13, 2023
✕3 violations
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
Apr 28, 2023
✓Mar 1, 2023
✕1 violation
- Critical:Water/ice: unsafe, unapproved sources, cross connections
Nov 10, 2022
✓Oct 13, 2022
✕2 violations
- Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Improper thawing procedures used
Apr 13, 2022
✓3 violations
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Improper thawing procedures used
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Sep 27, 2021
✓3 violations
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Improper use and storage of clean, sanitized equipment and utensils
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
May 5, 2021
✓Apr 8, 2021
✕7 violations
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Improper thawing procedures used
- Critical:Other Violations Deemed a Public Health Hazard by the Permit Issuing Official {14-1.10(a)}
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Non food contact surfaces of equipment not clean
Sep 28, 2020
✓Sep 2, 2020
✕8 violations
- Critical:Other Violations Deemed a Public Health Hazard by the Permit Issuing Official {14-1.10(a)}
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Improper thawing procedures used
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- In use food dispensing utensils improperly stored
Dec 31, 2019
✓Nov 22, 2019
✕9 violations
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Improper thawing procedures used
- Critical:Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Improper use and storage of clean, sanitized equipment and utensils
- In use food dispensing utensils improperly stored
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
More in Newburgh
Source: New York State Department of Health. Data shown unmodified from the official record. See something wrong? Report a data issue.