Grade BBakery Products/Desserts

Pan Ugo Bakery

84-42 JAMAICA AVENUE, Queens, 11421

Should you eat here?

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

Last inspected Apr 22, 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 staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.
Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
Critical
A general health-code issue noted during the inspection.
Hot TCS food item not held at or above 140 °F.
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
Apr 22, 2026	Grade Pending	Cycle Inspection / Re-inspection	4 (3 critical)
Mar 23, 2026	Grade Pending	Cycle Inspection / Initial Inspection	6 (3 critical)
Jul 3, 2025	Grade B	Cycle Inspection / Re-inspection	3 (2 critical)
May 12, 2025	Grade Pending	Cycle Inspection / Initial Inspection	7 (4 critical)
May 20, 2024	Grade A	Cycle Inspection / Initial Inspection	3 (1 critical)
Jan 5, 2024	Grade Pending	Administrative Miscellaneous / Initial Inspection	0
Dec 11, 2023	Grade C	Cycle Inspection / Re-inspection	9 (5 critical)
Sep 20, 2023	Grade Pending	Cycle Inspection / Initial Inspection	4 (2 critical)

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

4×Raw and ready-to-eat foods were not kept separate, risking contamination.
4×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
3×A general health-code issue noted during the inspection.
3×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
3×An issue with how food is prepared, protected, or handled during service.
3×A problem with equipment or the physical facility (plumbing, floors, lighting, ventilation).
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.
2×A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.
2×A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.
2×Food was not stored, covered, labeled, or dated properly.

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