New York City, NY - A scheduled inspection at Bunna Cafe on 08/06/2025 documented several health code infractions.
Situated at 1084 Flushing Avenue Brooklyn Ny in Bushwick, the restaurant serves a diverse clientele in one of New York City's bustling districts.
According to inspection records: "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 excep." This type of violation requires correction to maintain food safety standards.
The inspection found infractions involving temperature control, a fundamental aspect of food service operations.
Industry research indicates that improper food temperatures can allow dangerous bacteria to multiply rapidly Research conducted by federal health agencies demonstrates that Maintaining proper food temperatures is the most effective method for preventing bacterial growth and foodborne illness. The FDA Temperature Safety Guidelines provides comprehensive guidance for preventing such violations.
Inspectors documented deficiencies involving pest control, an essential component of restaurant operations.
Industry experts consistently emphasize the critical importance of proper pest control protocols. The HACCP Prevention Guidelines clearly states that The FDA Food Code mandates that food storage areas remain free from pest contamination at all times.
Health department officials noted violations related to sanitation, which require attention for public health compliance.
Industry experts consistently emphasize the critical importance of proper sanitation protocols. The FDA Sanitation Standards clearly states that Federal regulators use FDA sanitation guidelines as the benchmark for evaluating food service establishment 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.
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.
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.
| Longitude | -73.927829253583 |
| DBA | BUNNA CAFE |
| Council District | 34 |
| INSPECTION TYPE | Cycle Inspection / Re-inspection |
| BORO | Brooklyn |
| SCORE | 25 |
| NTA | BK77 |
| STREET | FLUSHING AVENUE |
| GRADE DATE | 08/06/2025 |
| BBL | 3031590015 |
| RECORD DATE | 08/15/2025 |
| INSPECTION DATE | 08/06/2025 |
| PHONE | 3472952227 |
| ACTION | Violations were cited in the following area(s). |
| BIN | 3071993 |
| Community Board | 304 |
| ZIPCODE | 11237 |
| CUISINE DESCRIPTION | Ethiopian |
| CAMIS | 50006264 |
| Census Tract | 042700 |
| GRADE | Z |
| Latitude | 40.705055570593 |
| BUILDING | 1084 |
| VIOLATION CODES | 02G; 05F; 06D |
| 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. || 05F: Insufficient or no hot holding; cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures || 06D: Food contact surface not properly washed; rinsed and sanitized after each use and following any activity when contamination may have occurred. |
This inspection was conducted on August 6, 2025.
Chicago Department of Public Health
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. | 05F: Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures | 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred..
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.
