What is U Best Bakery's health inspection score?

U Best Bakery has a SafeDine safety score of 82 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was U Best Bakery last inspected?

U Best Bakery was last inspected on October 9, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does U Best Bakery have?

U Best Bakery has 7 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is U Best Bakery safe to eat at?

U Best Bakery has a good safety record with a score of 82/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does U Best Bakery serve?

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

Official Health Record

U Best Bakery

Name: U Best Bakery
Address: 136-18 MAPLE AVENUE, Queens, 11355
Rating: 82

136-18 MAPLE AVENUE, Queens

Last Inspected: 10/9/2025

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0Good

Bakery Products/Desserts•Queens

Ranked #993 of 1000 in QueensBetter than 81% of bakery products/desserts restaurants

Stable

3 inspections

Last: Oct 9, 2025

high confidence

Directions Order

Inspections

33%

Clean Rate

2.3

Avg Violations

6 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

Plumbing issues

Plumbing or waste disposal problems

Food storageHigh Priority

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-18

Final Score

Impact Breakdown

High Priority

-3 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

+1 pts

Latest

100% weight

100

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

136-18 MAPLE AVENUE, Queens, NY 11355

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Violation Timeline

Jul 2025

1 inspections

3 high priority

2 intermediate

Jul

Aug 2025

1 inspections

Oct 2025

1 inspections

1 high priority

1 intermediate

Oct

Inspection History

3 records on file

1 Cycle Inspection / Initial Inspection1 Pre-permit (Operational) / Reopening Inspection1 Pre-permit (Operational) / Compliance Inspection

Oct 25

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

1 High1 Med

2 total1 risk factor

80/100inspection score

−15 pts

High Priority (1)

−10 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

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

Aug 25

Pre-permit (Operational) / Reopening Inspection InspectionCleanEstablishment re-opened by DOHMH.

No violations

100/100inspection score

Jul 25

Pre-permit (Operational) / Compliance Inspection InspectionEstablishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed.

3 High2 Med

5 total1 risk factor

55/100inspection score

−40 pts

High Priority (3)

−30 pts

05CFood contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food.−10
05EToilet facility not provided for employees or for patrons when required. Shared patron-employee toilet accessed through kitchen, food prep or storage area or utensil washing area.−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

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
10HSingle service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.−5

Base deductions−40 pts

Risk factor bonus (1× +5)−5 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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