Sandwiches · 30-02 14 STREET, Queens, 11102
Trust Score
pest history on record, critical violations found
#102 of 109 sandwiches restaurants in Queens
Pest history: Pest control inadequate (May 2025, Mar 2025) · Roaches found (May 2025) · Insects or pests present (Nov 2023)
2 food safety issues on latest inspection
Food safety issues (2)
Hand washing facility not accessible or properly equipped
Hand washing facility not accessible or properly equipped
Other issues (2)
Below average — cleaner than 6% of peers. Improved from 26 to 13 pts over 20 months
Other (2)
Food safety (4)
No evidence of regular pest control measures
No evidence of regular pest control measures
Live cockroaches in food preparation areas
Live cockroaches in food preparation areas
Other (4)
B
May 24
B
May 25
A
Jan 26
Lower score = fewer violations = better
Food safety (4)
No evidence of regular pest control measures
No evidence of regular pest control measures
Live cockroaches in food preparation areas
Live cockroaches in food preparation areas
Other (4)
Food safety (10)
Staff member missing required food safety training
Staff member missing required food safety training
Prepared food missing required date or ingredient labels
Prepared food missing required date or ingredient labels
No evidence of regular pest control measures
No evidence of regular pest control measures
Hand washing facility not accessible or properly equipped
Hand washing facility not accessible or properly equipped
Hot food below 140°F or cold food above 41°F
Hot food below 140°F or cold food above 41°F
Other (6)
Food safety (10)
Staff member missing required food safety training
Staff member missing required food safety training
Prepared food missing required date or ingredient labels
Prepared food missing required date or ingredient labels
No evidence of regular pest control measures
No evidence of regular pest control measures
Hand washing facility not accessible or properly equipped
Hand washing facility not accessible or properly equipped
Hot food below 140°F or cold food above 41°F
Hot food below 140°F or cold food above 41°F
Other (6)
Other (2)
Food safety (8)
Staff member missing required food safety training
Staff member missing required food safety training
Prepared food missing required date or ingredient labels
Prepared food missing required date or ingredient labels
Food purchased from unlicensed supplier
Food purchased from unlicensed supplier
Hot food below 140°F or cold food above 41°F
Hot food below 140°F or cold food above 41°F
Other (4)
Food safety (8)
Staff member missing required food safety training
Staff member missing required food safety training
Prepared food missing required date or ingredient labels
Prepared food missing required date or ingredient labels
Food purchased from unlicensed supplier
Food purchased from unlicensed supplier
Hot food below 140°F or cold food above 41°F
Hot food below 140°F or cold food above 41°F
Other (4)
Food safety (8)
Staff member missing required food safety training
Staff member missing required food safety training
Prepared food missing required date or ingredient labels
Prepared food missing required date or ingredient labels
General evidence of pest activity on premises
General evidence of pest activity on premises
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.
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.
Other (2)
Food safety (8)
Staff member missing required food safety training
Staff member missing required food safety training
Prepared food missing required date or ingredient labels
Prepared food missing required date or ingredient labels
General evidence of pest activity on premises
General evidence of pest activity on premises
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.
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.
Other (2)