Grade BBakery Products/Desserts

Andre's Bakery

100-28 QUEENS BOULEVARD, Queens, 11375

Should you eat here?

Mostly OK — but 3 critical violations were found at the latest inspection (2 months ago). Details below.

Last inspected Jun 1, 2026 · New York City health department

Raw and ready-to-eat foods were not kept separate, risking contamination.
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Critical
Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
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.
Critical
An issue with how food is prepared, protected, or handled during service.
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
Critical
A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
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.

Date	Result	Type	Violations
Jun 1, 2026	Grade B	Cycle Inspection / Re-inspection	4 (3 critical)
Apr 20, 2026	Grade Pending	Cycle Inspection / Initial Inspection	8 (5 critical)
Sep 9, 2025	Grade B	Cycle Inspection / Re-inspection	7 (3 critical)
Aug 19, 2025	Grade Pending	Cycle Inspection / Initial Inspection	8 (4 critical)
Oct 21, 2024	Grade A	Cycle Inspection / Re-inspection	3 (1 critical)
Jul 5, 2024	Grade Pending	Cycle Inspection / Initial Inspection	6 (2 critical)

Issues cited at more than one inspection — a better signal than any single visit.

5×An issue with how food is prepared, protected, or handled during service.
4×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
3×Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.
3×A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.
3×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
2×Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
2×Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.
2×Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.
2×Raw and ready-to-eat foods were not kept separate, risking contamination.

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