What is Anda Cafe's health inspection score?

Anda Cafe has a SafeDine safety score of 45 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Anda Cafe last inspected?

Anda Cafe was last inspected on November 10, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Anda Cafe have?

Anda Cafe has 13 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Anda Cafe safe to eat at?

Anda Cafe has a safety score of 45/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Anda Cafe serve?

Anda Cafe serves Chinese/Japanese cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Anda Cafe

Name: Anda Cafe
Address: 60-02 MAIN STREET, Queens, 11355
Rating: 45

60-02 MAIN STREET, Queens

Last Inspected: 11/10/2025

▲Improving

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0Poor

Chinese/Japanese•Queens

Ranked #977 of 1000 in QueensBetter than 17% of chinese/japanese restaurants

Improving

2 inspections

Last: Nov 10, 2025

medium confidence

Directions Order

Inspections

Clean Rate

6.5

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issuesHigh Priority

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-64

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-12 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+69 pts

Latest

100% weight

2nd

60% weight

Real-time Score: 36/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (45/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

60-02 MAIN STREET, Queens, NY 11355

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Inspection History

2 records on file

1 Cycle Inspection / Re-inspection1 Cycle Inspection / Initial Inspection

Nov 25

Cycle Inspection / Re-inspection InspectionLatestViolations were cited in the following area(s).

1 High2 Med

3 total1 risk factor

75/100inspection score

−20 pts

High Priority (1)

−10 pts

02FMeat, fish, molluscan shellfish, unpasteurized raw shell eggs, poultry or other TCS offered or served raw or undercooked and written notice not provided to consumer.Risk Factor−10

Intermediate (2)

−10 pts

10FNon-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.−5
09CDesign, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.−5

Base deductions−20 pts

Risk factor bonus (1× +5)−5 pts

Aug 25

Cycle Inspection / Initial Inspection InspectionViolations were cited in the following area(s).

7 High3 Med

10 total7 risk factors

0/100inspection score

−85 pts

High Priority (7)

−70 pts

06CFood, 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.Risk Factor−10
02FMeat, fish, molluscan shellfish, unpasteurized raw shell eggs, poultry or other TCS offered or served raw or undercooked and written notice not provided to consumer.Risk Factor−10
02BHot TCS food item not held at or above 140 °F.Risk Factor−10
06FWiping cloths not stored clean and dry, or in a sanitizing solution, between uses.Risk Factor−10
04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.Risk Factor−10
02GCold 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.Risk Factor−10
06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.Risk Factor−10

Intermediate (3)

−15 pts

10FNon-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.−5
09CDesign, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.−5
09EWash hands sign not posted near or above hand washing sink.−5

Base deductions−85 pts

Risk factor bonus (7× +5)−35 pts

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Community Safety Reports

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Data source: NYC DOHMH · Official government inspection records

Grading System

85 – 100

Excellent

70 – 84

Good

Below 70

Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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