New York City, NY - Food safety inspectors found regulatory violations at National Bakery during an inspection on 07/23/2025.
The establishment operates from 1522 Westchester Avenue Bronx Ny in Westchester Square, a busy area of New York City known for its dining scene.
Health department documentation states: "10g. Dishwashing and ware washing: cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. (critical: not critical). 02g. Cold TCS food item held above 41 °f; smoke." Such infractions require correction to meet regulatory standards.
Among the findings were infractions involving temperature control, a key component of food safety protocols.
Temperature control violations pose immediate risks to public health and food safety According to FDA Temperature Safety Guidelines, Maintaining proper food temperatures is the most effective method for preventing bacterial growth and foodborne illness. This regulatory framework ensures that food service establishments meet rigorous safety standards.
Among the findings were infractions involving pest control, a key component of food safety protocols.
Public health authorities continually highlight the fundamental significance of comprehensive pest control practices. Studies from public health organizations show that Effective pest control is considered a critical control point in preventing foodborne illness outbreaks. The HACCP Prevention Guidelines offers detailed requirements for maintaining compliance.
Among the findings were infractions involving sanitation, a key component of food safety protocols.
Food safety professionals regularly stress the essential nature of adequate sanitation procedures. As outlined in FDA Sanitation Standards, Federal regulators use FDA sanitation guidelines as the benchmark for evaluating food service establishment compliance. These federal guidelines guarantee that restaurants adhere to strict health requirements.
Beyond regulatory requirements, such infractions may affect the restaurant's standing and customer relationships. Local food safety organizations monitor inspection results to provide information to the public.
City health officials have required that National Bakery promptly correct these infractions before continuing food service. Re-examination will be conducted to ensure corrections.
The broader restaurant industry can learn valuable lessons from such cases, emphasizing the need for continuous vigilance to food safety standards. Consumer awareness remains a crucial component in maintaining community food safety.
| PHONE | 7188422396 |
| ZIPCODE | 10472 |
| STREET | WESTCHESTER AVENUE |
| CUISINE DESCRIPTION | Bakery Products/Desserts |
| Community Board | 209 |
| Census Tract | 005002 |
| RECORD DATE | 08/15/2025 |
| DBA | NATIONAL BAKERY |
| ACTION | Violations were cited in the following area(s). |
| BORO | Bronx |
| CAMIS | 41008329 |
| INSPECTION DATE | 07/23/2025 |
| Longitude | -73.879017871214 |
| BBL | 2037400040 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| NTA | BX55 |
| SCORE | 30 |
| Council District | 18 |
| Latitude | 40.828580761219 |
| BIN | 2023865 |
| BUILDING | 1522 |
| VIOLATION CODES | 10G; 02G; 10F; 08A; 04L |
| ALL VIOLATIONS | 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware; including dishes; utensils; and equipment deficient. || 02G: 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. || 10F: 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. || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 04L: Evidence of mice or live mice in establishment's food or non-food areas. |
This inspection was conducted on July 23, 2025.
Chicago Department of Public Health
The following violations were found: 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. | 02G: 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. | 10F: 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. | 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 04L: Evidence of mice or live mice in establishment's food or non-food areas..
Health code violations can increase the risk of foodborne illness. Common concerns include improper food temperatures (which can allow bacteria growth), inadequate handwashing facilities (which can spread germs), pest activity (which can contaminate food), and cross-contamination risks. These violations are monitored by health departments to ensure public safety and prevent foodborne illness outbreaks.
All inspection data for this report is sourced directly from the New York City Department of Health and Mental Hygiene . View the original data source .
Food safety standards referenced in this report are based on:
Important Note: This article is based on official inspection reports at the time of inspection. Current conditions may differ. Always check the most recent inspection results before dining. Establishments have the opportunity to correct violations and request re-inspection.
