Jewish/kosher · Brooklyn
Bakerie
252 Albany Avenue, Brooklyn, NY 11213
(718) 693-8248
★★★★★ 4.5 (1 diner reviews)
Verified Public Record · NYC DOHMH Live OpenData Feed · Article 81
A
DOH SANITARY GRADE
0–13 Violation Points · Top Sanitary Standard
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NYC Health Department Official Inspection
CAMIS ID: #50062856
7
Violation Points
6
Critical Violations
9
Total Citations
2025-02-12
Last Inspection
Recorded Violations History
⚠ CRITICAL VIOLATION Code 04J 2025-02-12
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.
Code 10F 2025-02-12
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.
⚠ CRITICAL VIOLATION Code 05D 2024-09-30
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 accepta
Code 18-11 2024-09-30
Food Protection Certificate not available for inspection
⚠ CRITICAL VIOLATION Code 04N 2024-07-29
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.
⚠ CRITICAL VIOLATION Code 04A 2024-07-29
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
Code 08A 2024-07-29
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
⚠ CRITICAL VIOLATION Code 04L 2024-07-29
Evidence of mice or live mice in establishment's food or non-food areas.
⚠ CRITICAL VIOLATION Code 06C 2024-07-29
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.
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