Bakery Products/desserts · Brooklyn
Paris Baguette
532 5 Avenue, Brooklyn, NY 11215
(646) 725-6140
★★★★★ 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: #50161389
11
Violation Points
9
Critical Violations
14
Total Citations
2026-02-12
Last Inspection
Recorded Violations History
⚠ CRITICAL VIOLATION Code 02B 2026-02-12
Hot TCS food item not held at or above 140 °F.
Code 08C 2026-02-12
Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
Code 10B 2026-02-12
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.
⚠ CRITICAL VIOLATION Code 06F 2025-12-08
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
⚠ CRITICAL VIOLATION Code 02B 2025-12-08
Hot TCS food item not held at or above 140 °F.
⚠ CRITICAL VIOLATION Code 04J 2025-12-08
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.
⚠ CRITICAL VIOLATION Code 02G 2025-12-08
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 10G 2025-12-08
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
⚠ CRITICAL VIOLATION Code 06C 2025-12-08
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.
⚠ CRITICAL VIOLATION Code 06D 2025-12-08
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Verified Diner Community Reviews
4.5 / 5.0 (1)
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