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Grade ACaribbean

Spring Gardens Restaurant

135-29 SPRINGFIELD BOULEVARD, Queens, 11413

Should you eat here?

Mostly OK — but 2 critical violations were found at the latest inspection (5 months ago). Details below.

Last inspected Feb 10, 2026 · New York City health department

What the inspector found on Feb 10, 2026

  • A general health-code issue noted during the inspection.

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

    Critical

  • 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

Inspection history

DateResultTypeViolations
Feb 10, 2026Grade ACycle Inspection / Initial Inspection2 (2 critical)
Oct 29, 2025Grade CCycle Inspection / Re-inspection6 (4 critical)
Sep 18, 2025Grade PendingCycle Inspection / Initial Inspection8 (4 critical)
Jul 11, 2025Grade CCycle Inspection / Re-inspection8 (6 critical)
May 13, 2025Grade PendingCycle Inspection / Initial Inspection7 (4 critical)
Mar 29, 2024Grade ACycle Inspection / Re-inspection2 (1 critical)
Dec 1, 2023Grade PendingCycle Inspection / Initial Inspection5 (4 critical)

Problems that keep coming back

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

  • 6×A general health-code issue noted during the inspection.
  • 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×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×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×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.

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