Chinese · Brooklyn
Mr. Bao
179 5 Avenue, Brooklyn, NY 11217
(917) 909-1256
★★★★★ 4.5 (1 diner reviews)
· Google: ★ 4 (345)
Verified Public Record · NYC DOHMH Live OpenData Feed · Article 81
A
DOH SANITARY GRADE
0–13 Violation Points · Top Sanitary Standard
Venue & Culinary Highlights
4 Verified Photos
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NYC Health Department Official Inspection
CAMIS ID: #50105903
10
Violation Points
15
Critical Violations
29
Total Citations
2025-10-24
Last Inspection
Recorded Violations History
Code 09C 2025-10-24
Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
Code 10G 2025-10-24
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
Code 10F 2025-10-24
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.
Code 20-06 2025-06-26
Current letter grade or Grade Pending card not posted
⚠ CRITICAL VIOLATION Code 04H 2025-03-31
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
⚠ CRITICAL VIOLATION Code 06D 2025-03-31
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Code 20-06 2025-03-31
Current letter grade or Grade Pending card not posted
Code 10H 2025-03-31
Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.
⚠ CRITICAL VIOLATION Code 02G 2025-03-31
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 VIOLATION Code 02H 2025-03-31
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.
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