New York City, NY - Multiple violations were discovered at Smør Bakery during a health inspection on 08/12/2025.
Situated at 437 East 12 Street in East Village, the restaurant serves a diverse clientele in one of New York City's bustling districts.
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The inspection report notes: "04c. Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment. (critical: critical). 06c. Food." Food safety guidelines indicate that such conditions should be addressed promptly.
Inspectors documented deficiencies involving temperature control, an essential component of restaurant operations.
Public health authorities continually highlight the fundamental significance of comprehensive temperature control practices. Studies from public health organizations show that Temperature abuse remains the leading cause of foodborne illness outbreaks in restaurant settings. The USDA Safe Temperature Standards offers detailed requirements for maintaining compliance.
The inspection found infractions involving hand washing, a fundamental aspect of food service operations.
Public health authorities continually highlight the fundamental significance of comprehensive hand washing practices. Studies from public health organizations show that Proper hand hygiene represents the single most effective method for preventing cross-contamination in food service. The FDA Hand Washing Standards offers detailed requirements for maintaining compliance.
Among the findings were infractions involving pest control, a key component of food safety protocols.
Pest control violations represent some of the most significant infractions in food service inspections According to FDA Food Code Standards, The FDA Food Code mandates that food storage areas remain free from pest contamination at all times. This regulatory framework ensures that food service establishments meet rigorous safety standards.
The inspection found infractions involving sanitation, a fundamental aspect of food service operations.
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 FDA Sanitation Standards 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.
Under current regulations, Smør Bakery faces additional penalties if violations are not promptly corrected. The health department maintains detailed records of all inspection results for public transparency.
Regular health inspections serve as critical safeguards for public health in New York City's dining landscape. Transparency in reporting inspection findings ensures that community members can make informed decisions about their dining options.
📋 Complete Inspection Data
| BBL | 1004400040 |
| NTA | MN22 |
| INSPECTION TYPE | Cycle Inspection / Re-inspection |
| Longitude | -73.982324104277 |
| DBA | SMØR BAKERY |
| CUISINE DESCRIPTION | Bakery Products/Desserts |
| Latitude | 40.729505357362 |
| ZIPCODE | 10009 |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| ACTION | Violations were cited in the following area(s). |
| GRADE DATE | 08/12/2025 |
| Council District | 02 |
| STREET | EAST 12 STREET |
| INSPECTION DATE | 08/12/2025 |
| Community Board | 103 |
| SCORE | 34 |
| PHONE | 6464788441 |
| CAMIS | 50124290 |
| Census Tract | 003400 |
| BIN | 1006000 |
| GRADE | Z |
| BUILDING | 437 |
| VIOLATION CODES | 04C; 06C; 08A; 10F; 04N; 02H |
| ALL VIOLATIONS | 04C: Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment. || 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. || 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. || 04N: Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies; blow flies; bottle flies; flesh flies; drain flies; Phorid flies and fruit flies. || 02H: After cooking or removal from hot holding; TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours; and from 70 °F to 41 °F or less within 4 additional hours. |
Frequently Asked Questions
When was this inspection conducted?
This inspection was conducted on August 12, 2025.
Who conducted this inspection?
Chicago Department of Public Health
What violations were found during this inspection?
The following violations were found: 04C: Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment. | 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. | 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. | 04N: Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies. | 02H: After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours..
Why are these violations concerning?
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.