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MATECANA BAKERY & RESTAURANT

Latin American · NY · source nyc_dohmh #50046205

Address

48-04 108 STREET

Queens NY 11368

Queens County

Phone

(718) 699-0660

Borough

Queens

First seen

Oct 10, 12:43 PM EDT

Inspections

1. Sep 29, 2026Cycle Inspection / Reopening InspectionScore 3ZDetected Oct 10, 12:43 PM EDT

   Establishment re-opened by DOHMH.

   • 10FSanitationNon-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.
2. Sep 23, 2026Cycle Inspection / Reopening InspectionClosedScore 11Detected Oct 10, 12:43 PM EDT

   Establishment re-closed by DOHMH.

   • 04MRoachesCriticalLive roaches in facility's food or non-food area.
   • 08AConducive conditionsEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.
   • 10FSanitationNon-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.
3. Sep 3, 2026Cycle Inspection / Initial InspectionClosedScore 76Detected Oct 10, 12:43 PM EDT

   Establishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed.

   • 04MRoachesCriticalLive roaches in facility's food or non-food area.
   • 08AConducive conditionsEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.
   • 02GCriticalCold 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.
   • 04HCriticalRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
   • 05DCriticalNo 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.
   • 06CCriticalFood, 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.
   • 06FCriticalWiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
   • 10EAccurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
   • 10FSanitationNon-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.