New York City, NY - Health inspectors discovered violations during an inspection of Paris Baguette on 07/24/2025.
Paris Baguette is positioned at 1270 Lexington Avenue Manhattan Ny in the Lenox Hill area, drawing neighborhood patrons and tourists.
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Health department documentation states: "06. Current letter grade or grade pending card not posted (critical: not critical). 10f." Such infractions require correction to meet regulatory standards.
The inspection identified violations related to pest control, an important area of food safety.
Health experts emphasize that pest activity can rapidly contaminate food preparation surfaces and stored ingredients Research conducted by federal health agencies demonstrates that Effective pest control is considered a critical control point in preventing foodborne illness outbreaks. The HACCP Prevention Guidelines provides comprehensive guidance for preventing such violations.
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 Food Safety Modernization Act, 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.
Health department officials will conduct a comprehensive re-inspection to ensure that all violations have been properly addressed. The establishment must demonstrate full compliance before the matter can be considered resolved.
This incident highlights the critical importance of rigorous food safety protocols in commercial food service. Local residents are encouraged to review public inspection records when making dining decisions.
📋 Complete Inspection Data
| Community Board | 406 |
| NTA | QN17 |
| STREET | CONTINENTAL AVE |
| BORO | Queens |
| INSPECTION TYPE | Cycle Inspection / Re-inspection |
| BBL | 4032560035 |
| BUILDING | 10708 |
| RECORD DATE | 08/15/2025 |
| ACTION | Violations were cited in the following area(s). |
| Longitude | -73.844603889615 |
| CAMIS | 50072657 |
| CUISINE DESCRIPTION | Bottled Beverages |
| DBA | PARIS BAGUETTE |
| GRADE DATE | 07/09/2025 |
| Census Tract | 073700 |
| INSPECTION DATE | 07/09/2025 |
| ZIPCODE | 11375 |
| Council District | 29 |
| PHONE | 7182681688 |
| GRADE | A |
| BIN | 4078001 |
| Latitude | 40.7204315481 |
| SCORE | 12 |
| VIOLATION CODES | 02G; 06C |
| ALL VIOLATIONS | 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. || 06C: 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. |
Frequently Asked Questions
When was this inspection conducted?
This inspection was conducted on July 24, 2025.
Who conducted this inspection?
Chicago Department of Public Health
What violations were found during this inspection?
The following violations were found: 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. | 06C: 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..
Why are these violations concerning?
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.