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Las Americas Bakery: health inspection history

40-30 82 Street, New York City, NY 11373

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: 40-30 82 Street, New York City, NY 11373
Borough: Queens
Cuisine (as listed): Bakery Products/Desserts
Most recent grade: Grade Pending issued Jun 25, 2026
Latest inspection: Jun 25, 2026 (Cycle Inspection / Re-inspection)
Records shown: 7 inspections, Dec 5, 2023 to Jun 25, 2026

Across these 7 inspection records, the health department cited 33 violations, of which 21 were flagged critical.

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Inspection history

Jun 25, 2026 Cycle Inspection / Re-inspection

Score: 27Grade: Grade PendingViolations were cited in the following area(s).

02BCritical Hot TCS food item not held at or above 140 °F.
06DCritical Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
10ENot critical Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
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.
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.
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.

May 11, 2026 Cycle Inspection / Initial Inspection

Score: 51Violations were cited in the following area(s).

02BCritical Hot TCS food item not held at or above 140 °F.
06ACritical Personal 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.
04ACritical Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
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.
06DCritical Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
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.
04FCritical Food preparation area, food storage area, or other area used by employees or patrons, contaminated by sewage or liquid waste.
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 5, 2025 Cycle Inspection / Re-inspection

Score: 13Grade: Grade AViolations were cited in the following area(s).

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.

Jan 28, 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

Jan 6, 2025 Cycle Inspection / Initial Inspection

Score: 34Violations were cited in the following area(s).

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.
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.
02BCritical Hot TCS food item not held at or above 140 °F.
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.
09CNot critical Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.

Feb 6, 2024 Cycle Inspection / Re-inspection

Score: 36Grade: Grade CViolations were cited in the following area(s).

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.
10ENot critical Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
04JCritical Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.
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.
04LCritical Evidence of mice or live mice in establishment's food or non-food areas.
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.

Dec 5, 2023 Cycle Inspection / Initial Inspection

Score: 35Violations were cited in the following area(s).

04HCritical Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
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.

Nearby

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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.