Catherine Bakery
22-30 COLLEGE POINT BOULEVARD, Queens, 11356
Should you eat here?
Mostly OK — but 2 critical violations were found at the latest inspection (2 months ago). Details below.
Last inspected Jun 4, 2026 · New York City health department
What the inspector found on Jun 4, 2026
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.
CriticalA general health-code issue noted during the inspection.
Hot TCS food item not held at or above 140 °F.
CriticalA 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.
A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
Inspection history
| Date | Result | Type | Violations |
|---|---|---|---|
| Jun 4, 2026 | Grade Pending | Cycle Inspection / Compliance Inspection | 4 (2 critical) |
| Apr 17, 2026 | Grade Pending | Cycle Inspection / Re-inspection | 5 (4 critical) |
| Mar 2, 2026 | Grade Pending | Cycle Inspection / Initial Inspection | 5 (4 critical) |
| May 12, 2025 | Grade Pending | Administrative Miscellaneous / Initial Inspection | 0 |
| Dec 3, 2024 | Grade Pending | Pre-permit (Operational) / Compliance Inspection | 1 |
| Sep 26, 2024 | Grade B | Pre-permit (Operational) / Re-inspection | 6 (3 critical) |
| Sep 13, 2024 | Grade Pending | Pre-permit (Operational) / Initial Inspection | 6 (5 critical) |
Problems that keep coming back
Issues cited at more than one inspection — a better signal than any single visit.
- 4×A general health-code issue noted during the inspection.
- 4×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
- 3×Raw and ready-to-eat foods were not kept separate, risking contamination.
- 3×Raw and ready-to-eat foods were not kept separate, risking contamination.
- 3×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.
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