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Grade ACaribbean

Bebe Fritay Group

112-26 FRANCIS LEWIS BOULEVARD, Queens, 11429

Should you eat here?

Mostly OK — but 5 critical violations were found at the latest inspection (3 weeks ago). Details below.

Last inspected Jul 20, 2026 · New York City health department

What the inspector found on Jul 20, 2026

  • Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.

    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.

    Critical

  • A general health-code issue noted during the inspection.

    Juice packaged on premises with no or incomplete label, no warning statement

    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

  • 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, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site.

    Critical

  • A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.

    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.

  • 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

Inspection history

DateResultTypeViolations
Jul 20, 2026Grade PendingCycle Inspection / Initial Inspection8 (5 critical)
Jan 8, 2025Grade ACycle Inspection / Re-inspection3 (1 critical)
Nov 25, 2024Grade PendingCycle Inspection / Initial Inspection6 (3 critical)

Problems that keep coming back

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

  • 3×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
  • 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.

Around this address

City records for the building itself, not this restaurant’s inspection.

  • 2 recent 311 complaints filed at this address.

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