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Compton's

Sandwiches · 30-02 14 Street · Queens 11102

A Grade A posted 2026-01-02 (score 13)

Inspection history

2026-01-02 · Cycle Inspection / Initial Inspection · Violations were cited · score 13 A

Code	Description	Critical
05D	No 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.	Critical
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.	—

2025-07-29 · Administrative Miscellaneous / Initial Inspection · Violations were cited

Code	Description	Critical
18-14	Order or notice posted or required to be posted by the Department mutilated, obstructed or removed.	—

2025-05-06 · Cycle Inspection / Re-inspection · Violations were cited · score 16 B

Code	Description	Critical
04H	Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.	Critical
04M	Live roaches in facility's food or non-food area.	Critical
08A	Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.	—

2025-05-06 · Administrative Miscellaneous / Re-inspection · Violations were cited

Code	Description	Critical
20-06	Current letter grade or Grade Pending card not posted	—

2025-03-07 · Cycle Inspection / Initial Inspection · Violations were cited · score 42

Code	Description	Critical
02B	Hot TCS food item not held at or above 140 °F.	Critical
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.	Critical
04H	Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.	Critical
05D	No 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.	Critical
06D	Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.	Critical
10E	Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment	—
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.	—

2025-03-07 · Administrative Miscellaneous / Initial Inspection · Violations were cited

Code	Description	Critical
20-06	Current letter grade or Grade Pending card not posted	—

2024-08-06 · Administrative Miscellaneous / Initial Inspection · Violations were cited

Code	Description	Critical
20-06	Current letter grade or Grade Pending card not posted	—

2024-05-14 · Cycle Inspection / Re-inspection · Violations were cited · score 26 B

Code	Description	Critical
02B	Hot TCS food item not held at or above 140 °F.	Critical
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.	Critical
06A	Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.	Critical
06D	Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.	Critical
09B	Thawing procedure improper.	—

2024-05-14 · Administrative Miscellaneous / Re-inspection · Violations were cited

Code	Description	Critical
20-06	Current letter grade or Grade Pending card not posted	—

2023-11-24 · Cycle Inspection / Initial Inspection · Violations were cited · score 30

Code	Description	Critical
02B	Hot TCS food item not held at or above 140 °F.	Critical
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.	Critical
04A	Food Protection Certificate (FPC) not held by manager or supervisor of food operations.	Critical
04J	Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.	Critical

2023-11-24 · Administrative Miscellaneous / Initial Inspection · Violations were cited

Code	Description	Critical
20-06	Current letter grade or Grade Pending card not posted	—

At this address

GRADE B

2 open HPD violations — 1 class C

See this building's full record

1 food-poisoning report to 311 at this address in the last three years (0 with three or more people sick)
2 Food Establishment complaints to 311 at this address in the last three years (most often: Food Contains Foreign Object, Letter Grading) · complaints filed by the public; DOHMH investigates, outcomes aren't published.

Report a problem to 311

Report to 311: Food poisoning · Food safety complaint

30-02 14 Street

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