Grade BSandwiches

Compton's

28-02 23 AVENUE, Queens, 11105

Should you eat here?

Mostly OK — but 1 critical violation was found at the latest inspection (10 months ago). Details below.

Last inspected Sep 10, 2025 · 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
A paperwork or posting requirement, such as permits, certificates, or required signs.
Current letter grade or Grade Pending card not posted
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
Sep 10, 2025	Grade B	Administrative Miscellaneous / Re-inspection	3 (1 critical)
Apr 3, 2025	Grade Pending	Cycle Inspection / Initial Inspection	10 (6 critical)
Dec 31, 2024	Grade Pending	Cycle Inspection / Compliance Inspection	5 (3 critical)
Dec 18, 2024	Grade C	Cycle Inspection / Re-inspection	10 (6 critical)
May 17, 2024	Grade Pending	Cycle Inspection / Initial Inspection	6 (3 critical)
Dec 21, 2022	Grade A	Pre-permit (Operational) / Initial Inspection	2 (1 critical)

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

6×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×Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.
3×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×A paperwork or posting requirement, such as permits, certificates, or required signs.
2×Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
2×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×A general health-code issue noted during the inspection.

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