8501 Northern Boulevard
Queens, NY 11372
(718) 205-5596
Current Inspection Grade: A
At A Glance
Pan Fino has an average score of 14.75 from 4 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that Pan Fino 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
03/20/2024 | Cycle Inspection / Re-inspection | Score: 13 | A
- (Critical) Hot TCS food item that has been cooked and cooled is being held for service without first being reheated to 165º F or above within 2 hours.
- (Critical) 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.
- 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.
02/07/2024 | Cycle Inspection / Initial Inspection | Score: 25 | Not Graded
- (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.
- (Critical) Live roaches in facility's food or non-food area.
- 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.
- Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
- Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
09/23/2022 | Cycle Inspection / Re-inspection | Score: 2 | A
- 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.
01/10/2022 | Cycle Inspection / Initial Inspection | Score: 19 | Not Graded
- (Critical) Tobacco use, eating, or drinking from open container in food preparation, food storage or dishwashing area observed.
- (Critical) Live roaches present in facility's food and/or non-food areas.
- (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
- Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
- Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
- Thawing procedures improper.
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