Inspection history

2026-08-07 · Cycle Inspection / Initial Inspection · Violations were cited · score 11 A

Code	Description	Critical
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.	Critical
08C	Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.	—
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.	—

2025-04-23 · Cycle Inspection / Re-inspection · Violations were cited · score 13 A

Code	Description	Critical
04H	Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.	Critical
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.	—
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.	—

2025-03-24 · Cycle Inspection / Initial Inspection · Violations were cited · score 21

Code	Description	Critical
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.	Critical
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.	Critical
04H	Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.	Critical

2024-01-04 · Cycle Inspection / Re-inspection · Violations were cited · score 13 A

Code	Description	Critical
04M	Live roaches in facility's food or non-food area.	Critical
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.	Critical
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.	—

2023-12-04 · Cycle Inspection / Initial Inspection · Violations were cited · score 38

Code	Description	Critical
02B	Hot TCS food item not held at or above 140 °F.	Critical
05H	No approved written standard operating procedure for avoiding contamination by refillable returnable containers.	Critical
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.	—

At this address

GRADE B

18 open HPD violations — 8 class C

3 Food Establishment complaints to 311 at this address in the last three years (most often: Food Contains Foreign Object, Food Contaminated, Food Worker Hygiene), shared by 3 restaurants · complaints filed by the public; DOHMH investigates, outcomes aren't published.

Karina Bakery

Inspection history

At this address

Report a problem to 311