Queens, NY — Cafe 47, a bakery and desserts establishment located at 47-04 108th Street in Corona, received a Grade B with a score of 27 following a health inspection conducted on January 21, 2025. The score represents the highest possible within the Grade B range, just one point below the 28-point threshold that triggers a Grade C designation.

The New York City Department of Health and Mental Hygiene (DOHMH) documented two critical violations during the inspection. No non-critical violations were recorded. The inspection data was released by DOHMH on March 6, 2026.

What Inspectors Found

Inspectors identified two critical food safety violations at the establishment:

The first violation, cited under code 02B, involved hot time/temperature control for safety (TCS) food items not being held at or above 140°F. TCS foods — which include items containing dairy, eggs, meat, and other perishable ingredients common in bakery operations — require consistent temperature maintenance to prevent the growth of harmful bacteria. When these foods fall below the 140°F threshold, they enter what food safety professionals refer to as the temperature danger zone (between 41°F and 140°F), where bacterial growth can accelerate rapidly.

The second violation, cited under code 04H, documented that raw, cooked, or prepared food was found to be adulterated, contaminated, cross-contaminated, or not discarded in accordance with the establishment's HACCP (Hazard Analysis and Critical Control Points) plan. This violation indicates that food items did not meet the standards required for safe preparation, handling, or storage.

Both violations were classified as critical, meaning they are considered most likely to contribute to foodborne illness if not corrected.

Food Safety Context

NYC Health Code Article 81 establishes the regulatory framework for food service establishments in New York City. Under these regulations, critical violations are those that directly relate to foodborne illness risk factors, including improper temperature control and food contamination.

The FDA Food Code specifies that hot TCS foods must be maintained at 140°F or above during holding. This requirement exists because temperatures between 41°F and 140°F allow pathogens such as Salmonella, E. coli, and Staphylococcus aureus to multiply to levels that can cause illness. For bakery operations that produce cream-filled pastries, custards, or other temperature-sensitive items, consistent monitoring is particularly important.

The action recorded for this inspection was that violations were cited in the noted areas, and the establishment was not closed.

Inspection History

No prior inspection history is available for Cafe 47 in the DOHMH database. This may indicate that the January 2025 inspection was the establishment's first recorded inspection cycle, or that earlier records predate the current digital tracking system.

Understanding NYC Restaurant Grades

New York City assigns letter grades to restaurants based on inspection scores:

  • A: 0–13 points — Minimal violations identified
  • B: 14–27 points — Moderate violations identified
  • C: 28 or more points — Significant violations identified

Cafe 47's score of 27 places it at the very top of the Grade B range. Restaurants that receive a Grade B or C on an initial inspection are entitled to a re-inspection, during which they have the opportunity to improve their score.

Consumers can look up inspection results for any New York City restaurant through the DOHMH restaurant inspection database, available online. The inspection data referenced in this article reflects publicly available records maintained by DOHMH.

More About This Restaurant

View the full inspection history for Cafe 47 including all past inspections, violations, and grade changes.