New York City, NY - An inspection on 08/07/2025 at Go Believe Bakery uncovered significant health code violations.
Located in the heart of Lower East Side, Go Believe Bakery operates from a prominent location at 239 Grand Street Manhattan Ny, making it easily accessible to area customers.
According to inspection records: "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." This type of violation requires correction to maintain food safety standards.
The examination revealed violations related to temperature control, which need to be addressed for proper compliance.
Industry experts consistently emphasize the critical importance of proper temperature control protocols. The USDA Safe Temperature Standards clearly states that Maintaining proper food temperatures is the most effective method for preventing bacterial growth and foodborne illness.
Inspectors documented deficiencies involving hand washing, an essential component of restaurant operations.
Restaurant industry standards emphasize hand washing as fundamental to food safety protocols According to FDA Hand Washing Standards, The CDC emphasizes that inadequate hand washing contributes to approximately 89% of foodborne illness outbreaks. This regulatory framework ensures that food service establishments meet rigorous safety standards.
Among the findings were infractions involving pest control, a key component of food safety protocols.
Restaurant industry studies show that pest-related violations often correlate with other sanitation deficiencies According to FDA Food Code Standards, Federal food safety regulations require all food service establishments to maintain comprehensive pest exclusion programs. This regulatory framework ensures that food service establishments meet rigorous safety standards.
The examination revealed violations related to sanitation, which need to be addressed for proper compliance.
Food safety professionals regularly stress the essential nature of adequate sanitation procedures. As outlined in FDA Sanitation Standards, 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.
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.
Under current regulations, Go Believe Bakery faces additional penalties if violations are not promptly corrected. The health department maintains detailed records of all inspection results for public transparency.
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.
| ZIPCODE | 10002 |
| SCORE | 33 |
| STREET | GRAND STREET |
| CAMIS | 50009366 |
| Census Tract | 001600 |
| INSPECTION DATE | 08/07/2025 |
| INSPECTION TYPE | Cycle Inspection / Re-inspection |
| BIN | 1003931 |
| DBA | GO BELIEVE BAKERY |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| BBL | 1003040016 |
| CUISINE DESCRIPTION | Chinese |
| Latitude | 40.718368327902 |
| ACTION | Violations were cited in the following area(s). |
| Council District | 01 |
| NTA | MN27 |
| GRADE DATE | 08/07/2025 |
| Community Board | 103 |
| PHONE | 2127750102 |
| Longitude | -73.994581599969 |
| BUILDING | 239 |
| GRADE | Z |
| VIOLATION CODES | 06C; 06A; 04M; 08A; 10F; 02B; 04L |
| ALL VIOLATIONS | 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. || 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. || 04M: Live roaches in facility's food or non-food area. || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 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. || 04L: Evidence of mice or live mice in establishment's food or non-food areas. |
This inspection was conducted on August 7, 2025.
Chicago Department of Public Health
The following violations were found: 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. | 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. | 04M: Live roaches in facility's food or non-food area. | 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 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. | 04L: Evidence of mice or live mice in establishment's food or non-food areas..
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.
