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Grade CCaribbean

Pain De Vie

218-77 HEMPSTEAD AVENUE, Queens, 11429

Should you eat here?

Caution — pest-related violations found across multiple inspections, including the latest (7 months ago).

Last inspected Jan 7, 2026 · New York City health department

What the inspector found on Jan 7, 2026

  • Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.

    Evidence of rats or live rats in establishment's food or non-food areas.

    Critical

  • Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.

    Live roaches in facility's food or non-food area.

    Critical

  • Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.

    Evidence of mice or live mice in establishment's food or non-food areas.

    Critical

  • Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.

    Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

  • 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 general health-code issue noted during the inspection.

    Hot TCS food item not held at or above 140 °F.

    Critical

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

    After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.

    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

  • 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.

  • 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.

    Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

Inspection history

DateResultTypeViolations
Jan 7, 2026Grade CCycle Inspection / Re-inspection11 (7 critical)
Nov 28, 2025Grade PendingCycle Inspection / Initial Inspection9 (6 critical)
Dec 27, 2024Grade CAdministrative Miscellaneous / Re-inspection8 (4 critical)
Jul 24, 2024Grade PendingCycle Inspection / Initial Inspection7 (2 critical)
Aug 10, 2023Grade PendingPre-permit (Operational) / Compliance Inspection6 (3 critical)
May 24, 2023Grade CPre-permit (Operational) / Re-inspection9 (7 critical)
May 10, 2023Grade PendingAdministrative Miscellaneous / Initial Inspection5 (3 critical)

Problems that keep coming back

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

  • 7×Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.
  • 7×Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.
  • 4×An issue with how food is prepared, protected, or handled during service.
  • 4×Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
  • 4×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
  • 4×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
  • 4×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.
  • 2×A general health-code issue noted during the inspection.
  • 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 staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.

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