At a glance
CleanCleaver food safety systematic review results
What happened?
12point violations
2 problems found · 1 marked critical · Health department inspection, Pre-permit (Operational) / Compliance Inspection · May 6, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Bazu! By Superwow Coffee?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: Food from an unapproved supplier 03AHow to fixFix it
- Hand sink not ready to use 09EHow to fixFix it
Source: New York City Department of Health and Mental Hygiene
We review New York City health data to make this report. We are not the New York City Department of Health and Mental Hygiene.
Visit them directly at nyc.gov (opens the department's site) · How we review
For Bazu! By Superwow Coffee's team
Is this your place?
Welcome, Bazu! By Superwow Coffee. We'll walk through this together, one item at a time. To log the fixes, claim Bazu! By Superwow Coffee first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Bazu! By Superwow CoffeeWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Food from an unapproved supplierThe health department found: “Food, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or…”
First step: Approved sources only
Then the next one: Hand sink not ready to use
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from the rule it names: Food Code 3-201.11, Food Code 2-301.15, Food Code 3-302.11, Food Code 4-301.12.
Try it yourself
Fix and log it: Food from an unapproved supplier
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Approved sources only
From Food Code 3-201.11
Logged
That's one done. We'll be here for the next.
What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
Example reply
CleanCleaverBusiness reply
Your business replied to this with the public statement:
We fixed this the same day. Now our team logs it on their phones at open and close.
The date of your reply
This is not an official update to the health inspection report. The county's record is unchanged.
Most kitchens get something cited at some point. What people remember is that you fixed it.
Want to join the restaurants in New York City that keep their kitchens clean and put their guests' health first?
Claim Bazu! By Superwow CoffeeWe'll set it up with you. 25 days free.
Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
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Inspections
From New York City Department of Health and Mental Hygiene · 5 inspections on record · Last checked Oct 7, 2026
The health department visited 5 times in the last 12 months (5 other).
NYC inspects each restaurant at least once a year. A place scoring 14 or more on an initial inspection gets a second, graded inspection.
Every visit
LatestMay 6, 2026Pre-permit (Operational) / Compliance Inspection12 points
This one: 12 points, inspected May 6, 2026.
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by New York City Department of Health and Mental Hygiene
Food from an unapproved supplier
The department's words
03A Food, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-201.11
How can a restaurant or home fix this?
Approved sources only
- Buy from licensed suppliers and stores. Keep receipts or invoices that show the source.
- Reject home-slaughtered or uninspected meat, and meat marked "Not for Sale" or "Custom Exempt."
- USDA grades (Prime, Choice) are about quality. The inspection mark is what shows safety.
From Food Code 3-201.11
Temperatures on arrival
2 more steps in the full guide Read the free guide
Receiving deliveries
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Bazu! By Superwow Coffee? Fix it
Not critical (1)
The department's words
09E Wash hands sign not posted near or above hand washing sink.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Bazu! By Superwow Coffee? Fix it
EarlierMar 17, 2026Pre-permit (Operational) / Re-inspection0 points (A)
4 violations listed, 2 marked critical.
Critical (2)
Marked critical by New York City Department of Health and Mental Hygiene
The department's words
05D No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by New York City Department of Health and Mental Hygiene
Raw food not kept apart from ready-to-eat food
The department's words
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 items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Shelves and surfaces need cleaning
The department's words
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.
Dish sink or dish machine not set up right
The department's words
10G Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
EarlierJan 27, 2026Pre-permit (Operational) / Initial Inspection33 points
5 violations listed, 4 marked critical.
Critical (4)
Marked critical by New York City Department of Health and Mental Hygiene
Thermometer missing or reading wrong
The department's words
04J Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by New York City Department of Health and Mental Hygiene
The department's words
05D No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by New York City Department of Health and Mental Hygiene
Raw food not kept apart from ready-to-eat food
The department's words
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 items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by New York City Department of Health and Mental Hygiene
Wiping cloths left out of sanitizer
The department's words
06F Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Dish sink or dish machine not set up right
The department's words
10G Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
EarlierJan 27, 2026Smoke-Free Air Act / Initial InspectionNo score given
1 violation listed, 0 marked critical.
Not critical (1)
Sign prohibiting smoking or using electronic cigarettes not conspicuously posted.
The department's words
15-27 Sign prohibiting smoking or using electronic cigarettes not conspicuously posted.
EarlierJan 27, 2026Administrative Miscellaneous / Initial InspectionNo score given
4 violations listed, 0 marked critical.
Not critical (4)
Allergen or intolerance notice not translated into common language when required
The department's words
20-01 Allergen or intolerance notice not translated into common language when required
“Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted.
The department's words
20-04 “Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted.
Failure to post or conspicuously post healthy eating information
The department's words
20-08 Failure to post or conspicuously post healthy eating information
Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition.
The department's words
28-01 Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition.
Source: New York City Department of Health and Mental Hygiene. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of Bazu! By Superwow Coffee, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food from an unapproved supplier Read the free guide
- Hand sink not ready to use Read the free guide
Call Bazu! By Superwow Coffee
Ask for the manager. Bazu! By Superwow Coffee can only fix what it knows about.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
Complain directly to the health department
We are not the health department. You can report to them on their site. Report to New York City Department of Health and Mental Hygiene (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
Do you work at or run Bazu! By Superwow Coffee?
See the plan to fix each item and show what you did.
Address thisAbout this record
Search for the name on NYC Health's restaurant grades lookup.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
Zero points means the inspector found no problems. New York City adds points for each problem. Big ones, the kind most likely to make someone sick, add more.
Inspectors add points for each problem they find. 0 to 13 points is an A, 14 to 27 a B, 28 or more a C.
- Listed as
- Coffee/Tea
- Inspection type
- Pre-permit (Operational) / Compliance Inspection
- Result
- 12 points
- Source
- New York City Department of Health and Mental Hygiene
This is not an official ranking or grade. See the official source: New York City Department of Health and Mental Hygiene (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.