New York City, NY - An inspection on 08/13/2025 at Brigadeiro Bakery uncovered significant health code violations.
Brigadeiro Bakery is positioned at 156 Sullivan Street Manhattan Ny in the Greenwich Village area, drawing neighborhood patrons and tourists.
The inspection report notes: "04a. Food protection certificate (fpc) not held by manager or supervisor of food operations. (critical: critical). 10f. Non-food contact surface or equipment made of unacceptable material, not kept c." Food safety guidelines indicate that such conditions should be addressed promptly.
Health department officials noted violations related to pest control, which require attention for public health compliance.
Health experts emphasize that pest activity can rapidly contaminate food preparation surfaces and stored ingredients Data compiled by food safety institutions reveals that Effective pest control is considered a critical control point in preventing foodborne illness outbreaks. Per FDA Pest Control Guidelines, such standards maintain that dining facilities comply with comprehensive protection measures.
The inspection identified violations related to sanitation, an important area of food safety.
Industry best practices require establishments to maintain rigorous cleaning schedules and equipment maintenance Data compiled by food safety institutions reveals that The FDA Food Code establishes comprehensive sanitation requirements that form the foundation of safe food service operations. Per FDA Sanitation Standards, such standards maintain that dining facilities comply with comprehensive protection measures.
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.
Regulatory authorities have scheduled an extensive follow-up review to confirm that every infraction has been adequately corrected. Management are required to show complete correction before these violations will be deemed closed.
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.
| BIN | 1008070 |
| Council District | 03 |
| CUISINE DESCRIPTION | Bakery Products/Desserts |
| Census Tract | 004900 |
| Latitude | 40.727297170285 |
| INSPECTION DATE | 07/02/2025 |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| BUILDING | 156 |
| NTA | MN24 |
| ACTION | Violations were cited in the following area(s). |
| Longitude | -74.001695732719 |
| ZIPCODE | 10012 |
| STREET | SULLIVAN STREET |
| BBL | 1005180030 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| PHONE | 9173282571 |
| CAMIS | 50017826 |
| SCORE | 19 |
| DBA | BRIGADEIRO BAKERY |
| Community Board | 102 |
| VIOLATION CODES | 04H; 10F; 04A |
| ALL VIOLATIONS | 04H: Raw; cooked or prepared food is adulterated; contaminated; cross-contaminated; or not discarded in accordance with HACCP plan. || 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. || 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. |
This inspection was conducted on August 13, 2025.
Chicago Department of Public Health
The following violations were found: 04H: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. | 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. | 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations..
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.
