A

Meris Bakeshop

23-14 Ditmars Boulevard, Queens, NY 11105

Greek Steinway (347) 396-5621

Grade A · as of Sep 24, 2026

Meris Bakeshop was last inspected on September 24, 2026 and scored 13 points (A range). Inspectors found 2 violations, 1 of them critical.

Latest inspection

September 24, 2026 · Cycle Inspection · Initial Inspection

A

Score: 13 points (A range)

1 critical1 general
  • CriticalFood temperature

    Cold food was kept warmer than 41°F, where bacteria can grow.

    Official wording (code 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.

  • GeneralFacility upkeep

    Non-food surfaces or equipment were dirty, damaged, or made of unsuitable material.

    Official wording (code 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.

ABDec 7, 2025: 171725/12Sep 24, 2026: 131326/09
Inspection scores over time. Lower is better: 0–13 is an A, 14–27 a B, 28 or more a C.

Inspection history

2 inspections on record

  1. 17 17 points (B range)

    Pre-permit (Operational) · Initial Inspection

    Scored in the B range on an initial inspection, so no grade is given yet. A re-inspection follows.

    3 critical Show violations
    • CriticalHygiene & sanitation

      Food or supplies weren’t protected from contamination during storage, prep, or service.

      Official wording (code 06C)

      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.

    • CriticalFood temperature

      Cold food was kept warmer than 41°F, where bacteria can grow.

      Official wording (code 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.

    • CriticalHygiene & sanitation

      Surfaces that touch food weren’t properly washed and sanitized.

      Official wording (code 06D)

      Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

More in Steinway

Source: NYC Department of Health and Mental Hygiene (DOHMH) open data, refreshed hourly. Last inspection 6 weeks ago. Always confirm with the official record.