New York City, NY - An inspection conducted at Aroma De Cafe Bakery on 08/08/2025 identified food safety violations.
The restaurant is located at 8102 Broadway Queens Ny in New York City's Jackson Heights district, serving local residents and visitors.
The inspection report notes: "08. Failure to post or conspicuously post healthy eating information (critical: not critical). 09b. 01. Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers." Food safety guidelines indicate that such conditions should be addressed promptly.
The examination revealed violations related to temperature control, which need to be addressed for proper compliance.
Industry experts consistently emphasize the critical importance of proper temperature control protocols. The HACCP Temperature Monitoring clearly states that The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens.
Health department officials noted violations related to pest control, which require attention for public health compliance.
Food safety professionals regularly stress the essential nature of adequate pest control procedures. As outlined in HACCP Prevention Guidelines, The FDA Food Code mandates that food storage areas remain free from pest contamination at all times. These federal guidelines guarantee that restaurants adhere to strict health requirements.
Inspectors documented deficiencies involving sanitation, an essential component of restaurant operations.
Public health authorities continually highlight the fundamental significance of comprehensive sanitation practices. Studies from public health organizations show that The FDA Food Code establishes comprehensive sanitation requirements that form the foundation of safe food service operations. The Food Safety Modernization Act offers detailed requirements for maintaining compliance.
Such infractions require attention for the business to maintain compliance with community safety standards. Public health officials note that addressing these violations helps maintain trust in dining establishments.
City health officials have required that Aroma De Cafe Bakery promptly correct these infractions before continuing food service. Re-examination will be conducted to ensure corrections.
Food service professionals should take note of important insights from these findings, highlighting the importance of ongoing compliance to health code requirements. Public education continues to be an essential element in ensuring public health protection.
| CAMIS | 50005981 |
| BORO | Queens |
| Longitude | -73.883709609546 |
| NTA | QN29 |
| BBL | 4015277501 |
| Latitude | 40.743300607322 |
| RECORD DATE | 08/15/2025 |
| CUISINE DESCRIPTION | Latin American |
| BUILDING | 8102 |
| ACTION | Violations were cited in the following area(s). |
| BIN | 4038193 |
| INSPECTION DATE | 07/21/2025 |
| Community Board | 404 |
| Census Tract | 048100 |
| PHONE | 7188061999 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| SCORE | 37 |
| Council District | 25 |
| STREET | BROADWAY |
| DBA | AROMA DE CAFE BAKERY |
| ZIPCODE | 11373 |
| VIOLATION CODES | 19-05; 04L; 10F; 08A; 02G; 19-10; 06E; 06C; 10B |
| ALL VIOLATIONS | 19-05: Providing single-use plastic stirrers or single-use plastic splash sticks. || 04L: Evidence of mice or live mice in establishment's food or non-food areas. || 10F: 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. || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 02G: 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. || 19-10: Failure to display required signage about plastic straw availability || 06E: Sanitized equipment or utensil; including in-use food dispensing utensil; improperly used or stored. || 06C: 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. || 10B: 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. |
This inspection was conducted on August 8, 2025.
Chicago Department of Public Health
The following violations were found: 19-05: Providing single-use plastic stirrers or single-use plastic splash sticks. | 04L: Evidence of mice or live mice in establishment's food or non-food areas. | 10F: 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. | 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 02G: 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. | 19-10: Failure to display required signage about plastic straw availability | 06E: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. | 06C: 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. | 10B: 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..
Health code violations can increase the risk of foodborne illness. Common concerns include improper food temperatures (which can allow bacteria growth), inadequate handwashing facilities (which can spread germs), pest activity (which can contaminate food), and cross-contamination risks. These violations are monitored by health departments to ensure public safety and prevent foodborne illness outbreaks.
All inspection data for this report is sourced directly from the New York City Department of Health and Mental Hygiene . View the original data source .
Food safety standards referenced in this report are based on:
Important Note: This article is based on official inspection reports at the time of inspection. Current conditions may differ. Always check the most recent inspection results before dining. Establishments have the opportunity to correct violations and request re-inspection.
