What is Panaderia Y Pasteleria Carmelita's health inspection score?

Panaderia Y Pasteleria Carmelita has a SafeDine safety score of 62 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Panaderia Y Pasteleria Carmelita last inspected?

Panaderia Y Pasteleria Carmelita was last inspected on November 7, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Panaderia Y Pasteleria Carmelita have?

Panaderia Y Pasteleria Carmelita has 8 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Panaderia Y Pasteleria Carmelita safe to eat at?

Panaderia Y Pasteleria Carmelita has a safety score of 62/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Panaderia Y Pasteleria Carmelita serve?

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

Official Health Record

Panaderia Y Pasteleria Carmelita

Name: Panaderia Y Pasteleria Carmelita
Address: 35-66 93 STREET, Queens, 11372
Rating: 62

35-66 93 STREET, Queens

Last Inspected: 11/7/2025

▲Improving

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0Fair

Bakery Products/Desserts•Queens

Ranked #976 of 1000 in QueensBetter than 25% of bakery products/desserts restaurants

Improving

2 inspections

Last: Nov 7, 2025

medium confidence

Directions Order

Inspections

Clean Rate

Avg Violations

7 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Pest issuesHigh Priority

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-38

Final Score

Impact Breakdown

High Priority

-4 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+65 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

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35-66 93 STREET, Queens, NY 11372

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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 High

1 total1 risk factor

85/100inspection score

−10 pts

High Priority (1)

−10 pts

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

Base deductions−10 pts

Risk factor bonus (1× +5)−5 pts

Sep 25

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

5 High2 Med

7 total4 risk factors

20/100inspection score

−60 pts

High Priority (5)

−50 pts

04NFilth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.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
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
04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.Risk Factor−10
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

Intermediate (2)

−10 pts

28-06Contract with a pest management professional not in place. Record of extermination activities not kept on premises.−5
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5

Base deductions−60 pts

Risk factor bonus (4× +5)−20 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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