What is Panetino Bakery's health inspection score?

Panetino Bakery has a SafeDine safety score of 59 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Panetino Bakery last inspected?

Panetino Bakery was last inspected on March 20, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Panetino Bakery have?

Panetino Bakery has 7 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Panetino Bakery safe to eat at?

Panetino Bakery has a safety score of 59/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Panetino Bakery serve?

Panetino Bakery serves Bakery Products/Desserts cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Panetino Bakery

Name: Panetino Bakery
Address: 32-13 JUNCTION BOULEVARD, Queens, 11369
Rating: 59

32-13 JUNCTION BOULEVARD, Queens

Last Inspected: 3/20/2026

▲Improving

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0Fair

Bakery Products/Desserts•Queens

Ranked #990 of 1000 in QueensBetter than 19% of bakery products/desserts restaurants

Improving

2 inspections

Last: Mar 20, 2026

medium confidence

Directions Order

Inspections

Clean Rate

3.5

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-41

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+15 pts

Latest

100% weight

2nd

60% weight

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

32-13 JUNCTION BOULEVARD, Queens, NY 11369

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Inspection History

2 records on file

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

Mar 26

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

2 High1 Med

3 total2 risk factors

65/100inspection score

−25 pts

High Priority (2)

−20 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
06ESanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.Risk Factor−10

Intermediate (1)

−5 pts

10DMechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes.−5

Base deductions−25 pts

Risk factor bonus (2× +5)−10 pts

Feb 26

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

3 High1 Med

4 total3 risk factors

50/100inspection score

−35 pts

High Priority (3)

−30 pts

06APersonal 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.Risk Factor−10
06FWiping cloths not stored clean and dry, or in a sanitizing solution, between uses.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

Intermediate (1)

−5 pts

10EAccurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment−5

Base deductions−35 pts

Risk factor bonus (3× +5)−15 pts

Community Reviews

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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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