Grade CBangladeshi

New Gram Bangla Restaurant

76-05 101 AVENUE, Queens, 11416

Should you eat here?

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

Last inspected Jun 2, 2026 · New York City health department

Raw and ready-to-eat foods were not kept separate, risking contamination.
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
Critical
A general health-code issue noted during the inspection.
Hot TCS food item not held at or above 140 °F.
Critical
An issue with how food is prepared, protected, or handled during service.
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
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.

Date	Result	Type	Violations
Jun 2, 2026	Grade Pending	Cycle Inspection / Initial Inspection	4 (3 critical)
Nov 13, 2025	Grade Pending	Cycle Inspection / Initial Inspection	5 (5 critical)
Jun 25, 2025	Grade C	Cycle Inspection / Re-inspection	6 (4 critical)
May 15, 2025	Grade Pending	Cycle Inspection / Initial Inspection	7 (5 critical)
Oct 24, 2023	Grade A	Pre-permit (Operational) / Re-inspection	4 (1 critical)
Sep 27, 2023	Grade Pending	Pre-permit (Operational) / Reopening Inspection	1
Sep 25, 2023	Grade Pending	Pre-permit (Operational) / Reopening Inspection	4 (1 critical)
Sep 21, 2023	Grade Pending	Pre-permit (Operational) / Initial Inspection	8 (7 critical)

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

5×An issue with how food is prepared, protected, or handled during service.
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×A general health-code issue noted during the inspection.
3×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.
2×Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
2×An issue with how food is prepared, protected, or handled during service.
2×A problem with equipment or the physical facility (plumbing, floors, lighting, ventilation).
2×Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.

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