Chinese · Brooklyn
Food Lover Bakery
6305 20 Avenue, Brooklyn, NY 11204
(646) 301-5998
★★★★★ 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: #50117880
13
Violation Points
14
Critical Violations
19
Total Citations
2026-04-16
Last Inspection
Recorded Violations History
⚠ CRITICAL VIOLATION Code 02G 2026-04-16
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.
Code 10F 2026-04-16
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 04L 2025-12-16
Evidence of mice or live mice in establishment's food or non-food areas.
⚠ CRITICAL VIOLATION Code 06F 2025-12-16
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
Code 08C 2025-12-16
Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
⚠ CRITICAL VIOLATION Code 06E 2025-12-16
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
⚠ CRITICAL VIOLATION Code 02B 2025-12-16
Hot TCS food item not held at or above 140 °F.
⚠ CRITICAL VIOLATION Code 04H 2025-12-16
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
Code 10F 2025-12-16
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 2025-12-16
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
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