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Grade ABakery Products/DessertsNo recent inspection

Anntremet Cake Lic

41-14 27 STREET, Queens, 11101

Should you eat here?

Mostly OK — but 2 critical violations were found at the latest inspection (1 year ago). Details below.

Last inspected Jan 6, 2025 · New York City health department

What the inspector found on Jan 6, 2025

  • A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.

    Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.

    Critical

  • 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

  • Raw and ready-to-eat foods were not kept separate, risking contamination.

    Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.

Inspection history

DateResultTypeViolations
Jan 6, 2025Grade ACycle Inspection / Initial Inspection3 (2 critical)
Apr 25, 2024Grade PendingPre-permit (Operational) / Compliance Inspection4 (3 critical)
Oct 10, 2023Grade BPre-permit (Operational) / Re-inspection5 (3 critical)
Aug 31, 2023Grade PendingPre-permit (Operational) / Initial Inspection11 (6 critical)

Problems that keep coming back

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

  • 3×Raw and ready-to-eat foods were not kept separate, risking contamination.
  • 2×A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.
  • 2×Raw and ready-to-eat foods were not kept separate, risking contamination.
  • 2×Raw and ready-to-eat foods were not kept separate, risking contamination.
  • 2×An issue with how food is prepared, protected, or handled during service.
  • 2×Food was not stored, covered, labeled, or dated properly.
  • 2×A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.
  • 2×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.

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