What is The Pancake (yang Fresh Pepper Bun)'s health inspection score?

The Pancake (yang Fresh Pepper Bun) has a SafeDine safety score of 65 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The Pancake (yang Fresh Pepper Bun) last inspected?

The Pancake (yang Fresh Pepper Bun) was last inspected on October 9, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Pancake (yang Fresh Pepper Bun) have?

The Pancake (yang Fresh Pepper Bun) has 13 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Pancake (yang Fresh Pepper Bun) safe to eat at?

The Pancake (yang Fresh Pepper Bun) has a safety score of 65/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does The Pancake (yang Fresh Pepper Bun) serve?

The Pancake (yang Fresh Pepper Bun) serves Chinese cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

The Pancake (yang Fresh Pepper Bun)

Name: The Pancake (yang Fresh Pepper Bun)
Address: 136-55 ROOSEVELT AVENUE, Queens, 11354
Rating: 65

136-55 ROOSEVELT AVENUE, Queens

Last inspected 8mo ago

▲Improving

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0Fair

Chinese•Queens

Ranked #976 of 1000 in QueensBetter than 90% of chinese restaurants

Improving

3 inspections

Last: Oct 9, 2025

medium confidence

Directions Order

Inspections

Clean Rate

4.3

Avg Violations

8 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-contamination

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

-39

Final Score

Impact Breakdown

High Priority

-5 pts

Direct health hazards • 10 pts each

Intermediate

-12 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+17 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 61/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (65/100) which is computed during our regular data sync.

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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136-55 ROOSEVELT AVENUE, Queens, NY 11354

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Violation Timeline

Jun 2025

1 inspections

1 high priority

2 intermediate

Jun

Aug 2025

1 inspections

3 high priority

5 intermediate

Oct 2025

1 inspections

1 high priority

1 intermediate

Oct

Inspection History

3 records on file

1 Cycle Inspection / Re-inspection1 Cycle Inspection / Initial Inspection1 Pre-permit (Non-operational) / Initial Inspection

Oct 25

Cycle Inspection / Re-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

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

Intermediate (1)

−5 pts

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

Base deductions−15 pts

Risk factor bonus (1× +5)−5 pts

Aug 25

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

3 High5 Med

8 total2 risk factors

35/100inspection score

−55 pts

High Priority (3)

−30 pts

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
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

Intermediate (5)

−25 pts

10EAccurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment−5
08CPesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.−5
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
09BThawing procedure improper.−5

Base deductions−55 pts

Risk factor bonus (2× +5)−10 pts

Jun 25

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

1 High2 Med

3 total

80/100inspection score

−20 pts

High Priority (1)

−10 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

Intermediate (2)

−10 pts

28-06Contract with a pest management professional not in place. Record of extermination activities not kept on premises.−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−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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