Bajeko Sekuwa
Last inspected: Feb 4, 2026
43
Score
The most recent inspection of Bajeko Sekuwa in Queens, NY, conducted on February 4, 2026, resulted in a high-risk designation with five critical and one minor violation. These findings included issues regarding the storage of sanitized equipment, the protection of food from contamination, and the handling of adulterated food products. Across five total inspections on record, the facility has historically maintained a mostly medium-risk profile.
5
Inspections
5
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 4, 2026
Cycle Inspection / Initial Inspection
5 critical violations. 1 minor violation.
43
Nov 24, 2025
Cycle Inspection / Re-inspection
5 critical violations. 3 minor violations.
37
Mar 11, 2025
Cycle Inspection / Initial Inspection
2 critical violations. 4 minor violations.
55
May 1, 2024
Cycle Inspection / Re-inspection
1 critical violation. 3 minor violations.
67
Apr 26, 2023
Cycle Inspection / Initial Inspection
3 critical violations. 2 minor violations.
55
Violations — Feb 4, 2026 Inspection
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
06E
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.
06C
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with haccp plan.
04H
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
06D
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.
10B
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.
02G
Critical
Not Critical
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