BUSHWICK BAKERY

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Inspection history

1. Jul 2, 2026

   ✕
   6 violations

   • Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
   • Critical:Evidence of rats or live rats in establishment's food or non-food areas.
   • 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.
   • 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:Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
   • Critical:Evidence of mice or live mice in establishment's food or non-food areas.

2. Mar 6, 2026

   ✓

3. Mar 3, 2026

   ✕
   3 violations

   • Critical:No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
   • Critical:Evidence of rats or live rats in establishment's food or non-food areas.
   • Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

4. Jan 22, 2026

   ✕
   5 violations

   • Critical:Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
   • Critical:No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
   • Critical: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.
   • 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.
   • 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.