Grade BBakery Products/Desserts

La Baker

72-08 BROADWAY, Queens, 11372

Should you eat here?

Mostly OK — but 4 critical violations were found at the latest inspection (9 months ago). Details below.

Last inspected Oct 15, 2025 · New York City health department

Raw and ready-to-eat foods were not kept separate, risking contamination.
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Critical
Raw and ready-to-eat foods were not kept separate, risking contamination.
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
A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.
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.
Critical
Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
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

Date	Result	Type	Violations
Oct 15, 2025	Grade B	Cycle Inspection / Re-inspection	4 (4 critical)
Aug 8, 2025	Grade Pending	Cycle Inspection / Initial Inspection	6 (5 critical)
Apr 2, 2025	Grade A	Cycle Inspection / Re-inspection	0
Feb 24, 2025	Grade Pending	Cycle Inspection / Initial Inspection	10 (4 critical)
Sep 30, 2024	Grade C	Cycle Inspection / Re-inspection	8 (6 critical)
Jul 25, 2024	Grade Pending	Cycle Inspection / Initial Inspection	8 (4 critical)
Aug 25, 2023	Grade A	Cycle Inspection / Re-inspection	5
Apr 18, 2023	Grade Pending	Cycle Inspection / Initial Inspection	5 (3 critical)

Issues cited at more than one inspection — a better signal than any single visit.

4×Raw and ready-to-eat foods were not kept separate, risking contamination.
4×A general health-code issue noted during the inspection.
4×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
3×Raw and ready-to-eat foods were not kept separate, risking contamination.
3×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
3×Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.
3×An issue with how food is prepared, protected, or handled during service.
2×A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.
2×Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
2×Food was not stored, covered, labeled, or dated properly.
2×Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.
2×A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.
2×Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.
2×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.

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