What is Canaan Bread's health inspection score?

Canaan Bread 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 Canaan Bread last inspected?

Canaan Bread was last inspected on November 28, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Canaan Bread have?

Canaan Bread has 14 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Canaan Bread safe to eat at?

Canaan Bread 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 Canaan Bread serve?

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

Official Health Record

Canaan Bread

Name: Canaan Bread
Address: 156-19 NORTHERN BOULEVARD, Queens, 11354
Rating: 59

156-19 NORTHERN BOULEVARD, Queens

Last Inspected: 11/28/2025

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0Fair

Bakery Products/Desserts•Queens

Ranked #975 of 1000 in QueensBetter than 19% of bakery products/desserts restaurants

Improving

4 inspections

Last: Nov 28, 2025

high confidence

Directions Order

Inspections

Clean Rate

3.5

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Pest issuesHigh Priority

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-41

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-8 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+15 pts

Latest

100% weight

2nd

60% weight

3rd

30% 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

156-19 NORTHERN BOULEVARD, Queens, NY 11354

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Violation Timeline

Apr 2025

1 inspections

2 high priority

1 intermediate

Apr

Jul 2025

1 inspections

1 high priority

1 intermediate

Oct 2025

1 inspections

5 high priority

1 intermediate

Oct

Nov 2025

1 inspections

1 high priority

2 intermediate

Inspection History

4 records on file

2 Cycle Inspection / Re-inspection2 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

04LEvidence of mice or live mice in establishment's food or non-food areas.Risk Factor−10

Intermediate (2)

−10 pts

10BAnti-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.−5
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5

Base deductions−20 pts

Risk factor bonus (1× +5)−5 pts

Oct 25

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

5 High1 Med

6 total4 risk factors

25/100inspection score

−55 pts

High Priority (5)

−50 pts

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
05DNo hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.−10
04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.Risk Factor−10
02BHot TCS food item not held at or above 140 °F.Risk Factor−10
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

Intermediate (1)

−5 pts

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

Base deductions−55 pts

Risk factor bonus (4× +5)−20 pts

Jul 25

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

1 High1 Med

2 total1 risk factor

80/100inspection score

−15 pts

High Priority (1)

−10 pts

04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.Risk Factor−10

Intermediate (1)

−5 pts

10BAnti-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.−5

Base deductions−15 pts

Risk factor bonus (1× +5)−5 pts

Apr 25

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

2 High1 Med

3 total

75/100inspection score

3 violations recorded. Detailed descriptions not available for this inspection.

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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