What is HK Bakery's health inspection score?

HK Bakery has a SafeDine safety score of 6 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was HK Bakery last inspected?

HK Bakery was last inspected on January 16, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does HK Bakery have?

HK Bakery has 26 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is HK Bakery safe to eat at?

HK Bakery has a safety score of 6/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does HK Bakery serve?

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

Official Health Record

HK Bakery

Name: HK Bakery
Address: 134-32 NORTHERN BOULEVARD, Queens, 11354
Rating: 6

134-32 NORTHERN BOULEVARD, Queens

Last Inspected: 1/16/2026

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0Poor

Bakery Products/Desserts•Queens

Ranked #975 of 1000 in QueensBetter than 0% of bakery products/desserts restaurants

Declining

4 inspections

Last: Jan 16, 2026

high confidence

Directions Order

Inspections

Clean Rate

6.5

Avg Violations

3 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

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

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

-94

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-14 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

-11 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

134-32 NORTHERN BOULEVARD, Queens, NY 11354

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Violation Timeline

Apr 2025

1 inspections

4 high priority

2 intermediate

Apr

Jun 2025

1 inspections

6 high priority

2 intermediate

Aug 2025

1 inspections

3 high priority

1 intermediate

Aug

Jan 2026

1 inspections

4 high priority

4 intermediate

Inspection History

4 records on file

1 Cycle Inspection / Initial Inspection1 Pre-permit (Operational) / Compliance Inspection1 Pre-permit (Operational) / Re-inspection1 Pre-permit (Operational) / Initial Inspection

Jan 26

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

4 High4 Med

8 total4 risk factors

20/100inspection score

−60 pts

High Priority (4)

−40 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
02BHot TCS food item not held at or above 140 °F.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
04MLive roaches in facility's food or non-food area.Risk Factor−10

Intermediate (4)

−20 pts

08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5
10EAccurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment−5
09BThawing procedure improper.−5
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

Base deductions−60 pts

Risk factor bonus (4× +5)−20 pts

Aug 25

Pre-permit (Operational) / Compliance 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

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
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
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

Intermediate (1)

−5 pts

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

Base deductions−35 pts

Risk factor bonus (3× +5)−15 pts

Jun 25

Pre-permit (Operational) / Re-inspection InspectionViolations were cited in the following area(s).

6 High2 Med

8 total6 risk factors

0/100inspection score

−70 pts

High Priority (6)

−60 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
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
06FWiping cloths not stored clean and dry, or in a sanitizing solution, between uses.Risk Factor−10
06ESanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.Risk Factor−10
02BHot TCS food item not held at or above 140 °F.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 (2)

−10 pts

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

Base deductions−70 pts

Risk factor bonus (6× +5)−30 pts

Apr 25

Pre-permit (Operational) / Initial Inspection InspectionViolations were cited in the following area(s).

4 High2 Med

6 total3 risk factors

35/100inspection score

−50 pts

High Priority (4)

−40 pts

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
06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.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
02BHot TCS food item not held at or above 140 °F.Risk Factor−10

Intermediate (2)

−10 pts

28-05Food adulterated or misbranded. Adulterated or misbranded food possessed, being manufactured, produced, packed, sold, offered for sale, delivered or given away−5
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

Base deductions−50 pts

Risk factor bonus (3× +5)−15 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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