New York City, NY - Health department officials identified compliance problems at Pati'S Bakery during an inspection on 08/06/2025.
The restaurant is located at 1716 Avenue M Brooklyn Ny in New York City's Midwood district, serving local residents and visitors.
Health department documentation states: "06. Contract with a pest management professional not in place." Such infractions require correction to meet regulatory standards.
Inspectors documented deficiencies involving temperature control, an essential component of restaurant operations.
Temperature control violations pose immediate risks to public health and food safety Research conducted by federal health agencies demonstrates that The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens. The USDA Safe Temperature Standards provides comprehensive guidance for preventing such violations.
Inspectors documented deficiencies involving pest control, an essential component of restaurant operations.
Health experts emphasize that pest activity can rapidly contaminate food preparation surfaces and stored ingredients Research conducted by federal health agencies demonstrates that Federal food safety regulations require all food service establishments to maintain comprehensive pest exclusion programs. The FDA Pest Control Guidelines provides comprehensive guidance for preventing such violations.
The inspection found infractions involving sanitation, a fundamental aspect of food service operations.
Industry experts consistently emphasize the critical importance of proper sanitation protocols. The Food Safety Modernization Act clearly states that Federal regulators use FDA sanitation guidelines as the benchmark for evaluating food service establishment compliance.
These compliance issues require correction to maintain proper standards for the restaurant and public health. Food safety professionals indicate that addressing non-compliance helps ensure customer safety standards.
The New York City Department of Health and Mental Hygiene has mandated that Pati'S 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.
| Council District | 48 |
| PHONE | 3474623044 |
| Latitude | 40.618231250753 |
| BIN | 3181035 |
| NTA | BK43 |
| BORO | Brooklyn |
| BUILDING | 1716 |
| SCORE | 46 |
| Community Board | 314 |
| RECORD DATE | 08/15/2025 |
| INSPECTION DATE | 08/06/2025 |
| DBA | PATI'S BAKERY |
| ACTION | Violations were cited in the following area(s). |
| CAMIS | 50106769 |
| ZIPCODE | 11230 |
| CUISINE DESCRIPTION | Jewish/Kosher |
| STREET | AVENUE M |
| Longitude | -73.957892337447 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| Census Tract | 053800 |
| BBL | 3067460008 |
| VIOLATION CODES | 04L; 10F; 28-06; 08A; 10G; 02B; 06E; 02G; 10B |
| ALL VIOLATIONS | 04L: Evidence of mice or live mice in establishment's food or non-food areas. || 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. || 28-06: Contract with a pest management professional not in place. Record of extermination activities not kept on premises. || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware; including dishes; utensils; and equipment deficient. || 02B: Hot TCS food item not held at or above 140 °F. || 06E: Sanitized equipment or utensil; including in-use food dispensing utensil; improperly used or stored. || 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. || 10B: Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of. |
This inspection was conducted on August 6, 2025.
Chicago Department of Public Health
The following violations were found: 04L: Evidence of mice or live mice in establishment's food or non-food areas. | 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. | 28-06: Contract with a pest management professional not in place. Record of extermination activities not kept on premises. | 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. | 02B: Hot TCS food item not held at or above 140 °F. | 06E: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. | 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. | 10B: Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of..
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.
