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Cuenca Coffee Shop Restaurant: health inspection history

95-29 Jamaica Avenue, New York City, NY 11421

An inspection is a dated snapshot of what an inspector observed on one day. It is not a guarantee of current conditions. Labels and scores below are the NYC Health Department's own terms; see how to read them.
Address
95-29 Jamaica Avenue, New York City, NY 11421
Borough
Queens
Cuisine (as listed)
Latin American
Most recent grade
Grade B issued Dec 31, 2025 (later inspections in the data have not produced a new grade yet)
Latest inspection
Oct 5, 2026 (Cycle Inspection / Initial Inspection)
Records shown
6 inspections, Dec 26, 2023 to Oct 5, 2026

Across these 6 inspection records, the health department cited 31 violations, of which 22 were flagged critical. The score behind its most recent letter grade was 25 points. Among 73 graded restaurants in ZIP 11421, the median score behind the latest grade is 11 points. In New York City, lower scores are better.

Open the official recordOfficial New York City lookup

Inspection history

Oct 5, 2026 Cycle Inspection / Initial Inspection

Score: 21Violations were cited in the following area(s).
  • 10GNot critical Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
  • 04MCritical Live roaches in facility's food or non-food area.
  • 08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
  • 06CCritical 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.
  • 10BNot critical 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.

Dec 31, 2025 Cycle Inspection / Re-inspection

Score: 25Grade: Grade BViolations were cited in the following area(s).
  • 06ACritical 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.
  • 06CCritical 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.
  • 10FNot critical 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.
  • 02BCritical Hot TCS food item not held at or above 140 °F.

Nov 15, 2025 Cycle Inspection / Initial Inspection

Score: 34Violations were cited in the following area(s).
  • 05DCritical 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.
  • 04NCritical Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
  • 08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
  • 02GCritical 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.
  • 10FNot critical 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.
  • 06CCritical 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.

Jul 24, 2025 Cycle Inspection / Re-inspection

Score: 47Grade: Grade CViolations were cited in the following area(s).
  • 06DCritical Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
  • 04NCritical Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
  • 02GCritical 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.
  • 02BCritical Hot TCS food item not held at or above 140 °F.
  • 04LCritical Evidence of mice or live mice in establishment's food or non-food areas.
  • 02HCritical After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
  • 05DCritical 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.
  • 08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
  • 10FNot critical 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.

May 19, 2025 Cycle Inspection / Initial Inspection

Score: 23Violations were cited in the following area(s).
  • 04LCritical Evidence of mice or live mice in establishment's food or non-food areas.
  • 02BCritical Hot TCS food item not held at or above 140 °F.
  • 02GCritical 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.

Dec 26, 2023 Cycle Inspection / Re-inspection

Score: 19Grade: Grade BViolations were cited in the following area(s).
  • 04MCritical Live roaches in facility's food or non-food area.
  • 04LCritical Evidence of mice or live mice in establishment's food or non-food areas.
  • 08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
  • 04HCritical Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

Nearby

See all inspected establishments in ZIP 11421 or the New York City overview.

Source: New York City Department of Health and Mental Hygiene (DOHMH), “DOHMH New York City Restaurant Inspection Results” dataset on the official open data portal. Source data as of Nov 4, 2026; imported by FoodCheck USA on Nov 5, 2026. Report a problem with this record.