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Grade ACaribbean

G & M Caribbean Restaurant

144-12 243 STREET, Queens, 11422

Should you eat here?

Mostly OK — but 1 critical violation was found at the latest inspection (8 months ago). Details below.

Last inspected Dec 1, 2025 · New York City health department

What the inspector found on Dec 1, 2025

  • 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.

Inspection history

DateResultTypeViolations
Dec 1, 2025Grade ACycle Inspection / Re-inspection2 (1 critical)
Oct 21, 2025Grade PendingCycle Inspection / Initial Inspection4 (3 critical)
Aug 7, 2025Grade PendingCycle Inspection / Reopening Inspection2 (2 critical)
Aug 1, 2025Grade PendingCycle Inspection / Reopening Inspection3 (1 critical)
Jul 29, 2025Grade PendingCycle Inspection / Initial Inspection7 (4 critical)
Mar 7, 2025Grade CCycle Inspection / Re-inspection9 (6 critical)
Nov 12, 2024Grade PendingCycle Inspection / Reopening Inspection0
Nov 1, 2024Grade PendingCycle Inspection / Initial Inspection9 (6 critical)
Aug 18, 2023Grade ACycle Inspection / Initial Inspection3

Problems that keep coming back

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

  • 5×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
  • 5×Food was not stored, covered, labeled, or dated properly.
  • 4×Raw and ready-to-eat foods were not kept separate, risking contamination.
  • 4×Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.
  • 4×Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.
  • 3×Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
  • 3×Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
  • 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×Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.
  • 2×Raw and ready-to-eat foods were not kept separate, risking contamination.

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