EL SABOR AZOGUENO BAKERY & RESTAURANT
GRADE NMonday, March 2, 2026
Overview
Read the full story: El Sabor Azogueno Gets Grade B Inspection - Queens →
EL SABOR AZOGUENO BAKERY & RESTAURANT in Queens underwent a NYC health inspection on March 2, 2026 and scored 22 points. The inspection found 1 violation, including 1 critical.
Address
101-19 37 AVENUE
Queens, NY 11368
Cuisine
Caribbean
Inspection Type
Pre-permit (Operational) / Initial Inspection
Violations
1 total
⚠ 1 critical
Facility History
1 inspections
Violations Cited
⚠ CRITICAL
06C
Food not protected from contamination
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.
⚠️ Why This Matters
Unprotected food exposed to bacteria, viruses, chemicals, and physical contaminants
📋 Code Requirements
Cover all food; store 6 inches off floor; protect from customer contamination; use sneeze guards
CDC Risk Factor:
Contaminated Equipment/Protection from Contamination
NYC Health Code Article 81, Section 81.09
Inspector's Action:
Violations were cited in the following area(s).
EL SABOR AZOGUENO BAKERY & RESTAURANT — Inspection Questions
- Did EL SABOR AZOGUENO BAKERY & RESTAURANT pass their NYC health inspection on March 2, 2026?
- EL SABOR AZOGUENO BAKERY & RESTAURANT underwent inspection on March 2, 2026 with a score of 22 points. The inspection found 1 violation(s).
- What critical violations did EL SABOR AZOGUENO BAKERY & RESTAURANT have?
- EL SABOR AZOGUENO BAKERY & RESTAURANT had 1 critical violation(s) during their inspection. Critical violations directly contribute to foodborne illness and must be corrected immediately. These include issues with temperature control, hand washing, cross-contamination, and pest infestations.
- What does violation code 06C mean in NYC restaurant inspections?
- NYC violation 06C (Food not protected from contamination) is a critical violation. All food must be protected from contamination during storage, prep, display and service Unprotected food exposed to bacteria, viruses, chemicals, and physical contaminants