New York City, NY - A routine inspection at Nutripan Colombian Bakery on 08/01/2025 resulted in citations for health code violations.
Nutripan Colombian Bakery is positioned at 5609 Junction Boulevard Queens Ny in the Jackson Heights area, drawing neighborhood patrons and tourists.
Health department documentation states: "06d. Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (critical: critical). 02g. Cold TCS food item held." Such infractions require correction to meet regulatory standards.
Inspectors documented deficiencies involving temperature control, an essential component of restaurant operations.
Industry research indicates that improper food temperatures can allow dangerous bacteria to multiply rapidly Research conducted by federal health agencies demonstrates that Temperature abuse remains the leading cause of foodborne illness outbreaks in restaurant settings. The FDA Temperature Safety Guidelines provides comprehensive guidance for preventing such violations.
The inspection found infractions involving hand washing, a fundamental aspect of food service operations.
Food safety professionals regularly stress the essential nature of adequate hand washing procedures. As outlined in Chicago Health Department Requirements, The CDC emphasizes that inadequate hand washing contributes to approximately 89% of foodborne illness outbreaks. These federal guidelines guarantee that restaurants adhere to strict health requirements.
The examination revealed violations related to pest control, which need to be addressed for proper compliance.
Health experts emphasize that pest activity can rapidly contaminate food preparation surfaces and stored ingredients Data compiled by food safety institutions reveals that Effective pest control is considered a critical control point in preventing foodborne illness outbreaks. Per FDA Pest Control Guidelines, such standards maintain that dining facilities comply with comprehensive protection measures.
Health department officials noted violations related to sanitation, which require attention for public health compliance.
Public health authorities continually highlight the fundamental significance of comprehensive sanitation practices. Studies from public health organizations show that Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments. The FDA Sanitation Standards offers detailed requirements for maintaining compliance.
These types of violations require attention to maintain compliance standards for the establishment and its customers. Health officials note that addressing such conditions helps maintain public confidence in food service establishments.
The New York City Department of Health and Mental Hygiene has mandated that Nutripan Colombian Bakery immediately address all identified violations before resuming normal operations. A follow-up inspection has been scheduled to verify compliance.
These findings underscore the essential nature of comprehensive health compliance in restaurant operations. Community members should feel empowered to examine health department findings when choosing restaurants.
| BORO | Queens |
| INSPECTION TYPE | Cycle Inspection / Re-inspection |
| BBL | 4019030004 |
| Council District | 21 |
| CAMIS | 41637082 |
| PHONE | 7187604444 |
| RECORD DATE | 08/15/2025 |
| INSPECTION DATE | 08/01/2025 |
| BUILDING | 5609 |
| CUISINE DESCRIPTION | Latin American |
| GRADE DATE | 08/01/2025 |
| ACTION | Violations were cited in the following area(s). |
| SCORE | 24 |
| BIN | 4047081 |
| Latitude | 40.737122067084 |
| Community Board | 404 |
| STREET | JUNCTION BLVD |
| Census Tract | 044302 |
| DBA | NUTRIPAN COLOMBIAN BAKERY |
| GRADE | Z |
| Longitude | -73.866028058496 |
| NTA | QN25 |
| ZIPCODE | 11373 |
| VIOLATION CODES | 06D; 02G; 06A; 06B; 10F |
| ALL VIOLATIONS | 06D: Food contact surface not properly washed; rinsed and sanitized after each use and following any activity when contamination may have occurred. || 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. || 06A: Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed. || 06B: Tobacco or electronic cigarette use; eating; or drinking from open container in food preparation; food storage or dishwashing area. || 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. |
This inspection was conducted on August 1, 2025.
Chicago Department of Public Health
The following violations were found: 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. | 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. | 06A: Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed. | 06B: Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area. | 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..
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.
