Grade BBagels/Pretzels

Auntie Anne's Pretzels

90-15 QUEENS BOULEVARD, Queens, 11373

Should you eat here?

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

Last inspected Apr 28, 2026 · New York City health department

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
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
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.
Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
A paperwork or posting requirement, such as permits, certificates, or required signs.
Current letter grade or Grade Pending card not posted

Date	Result	Type	Violations
Apr 28, 2026	Grade B	Cycle Inspection / Re-inspection	5 (2 critical)
Nov 12, 2025	Grade Pending	Cycle Inspection / Initial Inspection	6 (3 critical)
Nov 13, 2024	Grade B	Cycle Inspection / Re-inspection	3 (2 critical)
Jun 27, 2024	Grade Pending	Cycle Inspection / Initial Inspection	3 (3 critical)

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

2×A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.
2×Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
2×A paperwork or posting requirement, such as permits, certificates, or required signs.
2×Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.
2×A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.

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