What is U Best Bakery's health inspection score?

U Best Bakery has a SafeDine safety score of 85 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 April 27, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does U Best Bakery have?

U Best Bakery has 5 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is U Best Bakery safe to eat at?

Yes, U Best Bakery has an excellent safety record with a score of 85/100. This indicates strong compliance with health and safety standards.

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: 36-60 MAIN STREET, Queens, 11354
Rating: 85

36-60 MAIN STREET, Queens

Last Inspected: 4/27/2026

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0Excellent

Bakery Products/Desserts•Queens

Ranked #976 of 1000 in QueensBetter than 85% of bakery products/desserts restaurants

Stable

3 inspections

Last: Apr 27, 2026

high confidence

Directions Order

Inspections

Clean Rate

1.7

Avg Violations

1 month 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

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-17

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+5 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 83/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (85/100) 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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36-60 MAIN STREET, Queens, NY 11354

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Violation Timeline

Oct 2025

1 inspections

2 high priority

1 intermediate

Oct

Nov 2025

1 inspections

1 high priority

Apr 2026

1 inspections

1 high priority

Apr

Inspection History

3 records on file

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

Apr 26

Cycle Inspection / Initial Inspection InspectionLatest

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

Nov 25

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

1 High

1 total1 risk factor

85/100inspection score

−10 pts

High Priority (1)

−10 pts

06ESanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.Risk Factor−10

Base deductions−10 pts

Risk factor bonus (1× +5)−5 pts

Oct 25

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

2 High1 Med

3 total1 risk factor

70/100inspection score

−25 pts

High Priority (2)

−20 pts

05FInsufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures−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 (1)

−5 pts

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−25 pts

Risk factor bonus (1× +5)−5 pts

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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