3002 14th St
Queens, NY 11102
(917) 475-0573
Current Inspection Grade: A
At A Glance
Compton's has an average score of 25 from 3 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that Compton's may not be consistently maintaining a high level of control over food safety and handling, personal hygiene, facility and equipment managment and vermin control.
An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.
An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.
Inspection History
11/24/2023 | Cycle Inspection / Initial Inspection | Score: 30 | Not Graded
- (Critical) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
- (Critical) 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.
- (Critical) Hot TCS food item not held at or above 140 °F.
- (Critical) 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.
11/24/2023 | Administrative Miscellaneous / Initial Inspection
- Current letter grade or Grade Pending card not posted
12/27/2022 | Cycle Inspection / Re-inspection | Score: 19 | B
- (Critical) Hot TCS food item not held at or above 140 °F.
- (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- (Critical) Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
- Thawing procedure improper.
05/09/2022 | Cycle Inspection / Initial Inspection | Score: 26 | Not Graded
- (Critical) Hot food item not held at or above 140º F.
- (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
- (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- (Critical) Hot food item that has been cooked and refrigerated is being held for service without first being reheated to 165º F or above within 2 hours.
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