FoodCheck USALook up the inspection record. Know what it says.

Home › New York City › ZIP 11368 › Cafe Valdez

Cafe Valdez: health inspection history

40-15 Junction Boulevard, New York City, NY 11368

An inspection is a dated snapshot of what an inspector observed on one day. It is not a guarantee of current conditions. Labels and scores below are the NYC Health Department's own terms; see how to read them.
Address
40-15 Junction Boulevard, New York City, NY 11368
Borough
Queens
Cuisine (as listed)
Latin American
Most recent grade
Grade B issued Oct 8, 2025 (later inspections in the data have not produced a new grade yet)
Latest inspection
Oct 29, 2026 (Cycle Inspection / Initial Inspection)
Records shown
9 inspections, Feb 15, 2024 to Oct 29, 2026

Across these 9 inspection records, the health department cited 50 violations, of which 28 were flagged critical. The score behind its most recent letter grade was 26 points. Among 241 graded restaurants in ZIP 11368, the median score behind the latest grade is 12 points. In New York City, lower scores are better.

Open the official recordOfficial New York City lookup

Inspection history

Oct 29, 2026 Cycle Inspection / Initial Inspection

Score: 45Violations were cited in the following area(s).
  • 06FCritical Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
  • 04ACritical Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
  • 06DCritical Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
  • 08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
  • 04LCritical Evidence of mice or live mice in establishment's food or non-food areas.
  • 10FNot critical Non-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.
  • 09CNot critical Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
  • 04MCritical Live roaches in facility's food or non-food area.
  • 05DCritical No 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.

Oct 8, 2025 Cycle Inspection / Re-inspection

Score: 26Grade: Grade BViolations were cited in the following area(s).
  • 06ECritical Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
  • 06CCritical Food, 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.
  • 10FNot critical Non-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.
  • 08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
  • 09ENot critical Wash hands sign not posted near or above hand washing sink.
  • 04MCritical Live roaches in facility's food or non-food area.

Oct 8, 2025 Administrative Miscellaneous / Re-inspection

Score: not recordedViolations were cited in the following area(s).
  • 20-06Not critical Current letter grade or Grade Pending card not posted

Aug 29, 2025 Cycle Inspection / Initial Inspection

Score: 38Violations were cited in the following area(s).
  • 09CNot critical Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
  • 04MCritical Live roaches in facility's food or non-food area.
  • 05DCritical No 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.
  • 10FNot critical Non-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.
  • 08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
  • 10GNot critical Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
  • 06CCritical Food, 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.

Aug 29, 2025 Administrative Miscellaneous / Initial Inspection

Score: not recordedViolations were cited in the following area(s).
  • 20-06Not critical Current letter grade or Grade Pending card not posted

Apr 29, 2025 Cycle Inspection / Re-inspection

Score: 34Grade: Grade CViolations were cited in the following area(s).
  • 02BCritical Hot TCS food item not held at or above 140 °F.
  • 02GCritical Cold 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.
  • 04NCritical Filth 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.
  • 08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
  • 06DCritical Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
  • 10FNot critical Non-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.

Apr 29, 2025 Administrative Miscellaneous / Re-inspection

Score: not recordedViolations were cited in the following area(s).
  • 20-06Not critical Current letter grade or Grade Pending card not posted

Feb 19, 2025 Cycle Inspection / Initial Inspection

Score: 48Violations were cited in the following area(s).
  • 04MCritical Live roaches in facility's food or non-food area.
  • 05DCritical No 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.
  • 10BNot critical Anti-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.
  • 06CCritical Food, 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.
  • 10FNot critical Non-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.
  • 09CNot critical Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
  • 08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
  • 02HCritical After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
  • 04NCritical Filth 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.
  • 02GCritical Cold 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.

Feb 15, 2024 Cycle Inspection / Re-inspection

Score: 47Grade: Grade CViolations were cited in the following area(s).
  • 06DCritical Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
  • 04LCritical Evidence of mice or live mice in establishment's food or non-food areas.
  • 10FNot critical Non-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.
  • 09BNot critical Thawing procedure improper.
  • 02GCritical Cold 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.
  • 02HCritical After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
  • 06BCritical Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.
  • 08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
  • 04HCritical Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

Nearby

See all inspected establishments in ZIP 11368 or the New York City overview.

Source: New York City Department of Health and Mental Hygiene (DOHMH), “DOHMH New York City Restaurant Inspection Results” dataset on the official open data portal. Source data as of Nov 4, 2026; imported by FoodCheck USA on Nov 5, 2026. Report a problem with this record.