New York City, NY - Multiple violations were discovered at Mr. Tu Bakery during a health inspection on 08/04/2025.
The restaurant is located at 136-29 Roosevelt Avenue Queens Ny in New York City's Flushing district, serving local residents and visitors.
Inspectors documented: "06f. Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses. (critical: critical). 06d. Food contact surface not properly washed, rinsed and sanitized after each use and fo." This finding indicates a need for compliance with established food safety protocols.
Among the findings were infractions involving temperature control, a key component of food safety protocols.
Professional food safety experts consider temperature monitoring essential for preventing foodborne illness Research conducted by federal health agencies demonstrates that The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens. The HACCP Temperature Monitoring provides comprehensive guidance for preventing such violations.
The inspection identified violations related to pest control, an important area of food safety.
Restaurant industry studies show that pest-related violations often correlate with other sanitation deficiencies Research conducted by federal health agencies demonstrates that The FDA Food Code mandates that food storage areas remain free from pest contamination at all times. The HACCP Prevention Guidelines provides comprehensive guidance for preventing such violations.
Health department officials noted violations related to sanitation, which require attention for public health compliance.
Sanitation violations encompass a broad spectrum of cleanliness and maintenance issues that affect food safety Research conducted by federal health agencies demonstrates that Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments. The Food Safety Modernization Act provides comprehensive guidance for preventing such violations.
In addition to regulatory requirements, these issues may affect the business's standing and public trust. Community health organizations track health department findings to provide education to local residents.
City health officials have required that Mr. Tu Bakery promptly correct these infractions before continuing food service. Re-examination will be conducted to ensure corrections.
Food service professionals should take note of important insights from these findings, highlighting the importance of ongoing compliance to health code requirements. Public education continues to be an essential element in ensuring public health protection.
| Longitude | -73.829025889002 |
| SCORE | 31 |
| BORO | Queens |
| STREET | ROOSEVELT AVENUE |
| Community Board | 407 |
| CUISINE DESCRIPTION | Bakery Products/Desserts |
| ZIPCODE | 11354 |
| Council District | 20 |
| RECORD DATE | 08/15/2025 |
| Latitude | 40.759846215338 |
| ACTION | Violations were cited in the following area(s). |
| INSPECTION DATE | 08/04/2025 |
| BUILDING | 136-29 |
| CAMIS | 41205293 |
| BIN | 4112493 |
| Census Tract | 087100 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| NTA | QN22 |
| PHONE | 7183530832 |
| DBA | MR. TU BAKERY |
| BBL | 4049800014 |
| VIOLATION CODES | 06F; 06D; 04E; 10F; 02B |
| ALL VIOLATIONS | 06F: Wiping cloths not stored clean and dry; or in a sanitizing solution; between uses. || 06D: Food contact surface not properly washed; rinsed and sanitized after each use and following any activity when contamination may have occurred. || 04E: Toxic chemical or pesticide improperly stored or used such that food contamination may occur. || 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. || 02B: Hot TCS food item not held at or above 140 °F. |
This inspection was conducted on August 4, 2025.
Chicago Department of Public Health
The following violations were found: 06F: Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses. | 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. | 04E: Toxic chemical or pesticide improperly stored or used such that food contamination may occur. | 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. | 02B: Hot TCS food item not held at or above 140 °F..
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.
