At a glance
CleanCleaver food safety systematic review results
What happened?
11point violations
2 problems found · 1 marked critical · Routine health department inspection · Mar 3, 2026
Is that a lot?
Most food places here got 10 to 24 point violations. Danbako Bbq Restaurant got about the same as most.
Compared with 21,170 New York City food places. Each place's last routine inspection counts.
What was found out about Danbako Bbq Restaurant?
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: Hot food below 135°F 02BHow to fixFix it
- Shelves and surfaces need cleaning 10FHow 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 Danbako Bbq Restaurant's team
Is this your place?
Welcome, Danbako Bbq Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Danbako Bbq Restaurant 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 Danbako Bbq RestaurantWe'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: Hot food below 135°FThe health department found: “Hot TCS food item not held at or above 140 °F.”
First step: If food is out of range
Then the next one: Shelves and surfaces need cleaning
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 our free guides, built on the FDA Food Code your state uses.
Try it yourself
Fix and log it: Hot food below 135°F
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
If food is out of range
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 Danbako Bbq RestaurantWe'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.
25 days free. Cancel anytime.
Inspections
From New York City Department of Health and Mental Hygiene · 5 inspections on record · Last checked Oct 7, 2026
The health department visited once in the last 12 months (1 routine).
Fewer point violations than last time (31 → 11). That takes a team.
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
LatestMar 3, 2026Cycle Inspection / Initial Inspection11 points (A)
This one: 11 points (A), inspected Mar 3, 2026.
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by New York City Department of Health and Mental Hygiene
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.16(A)(1)
How can a restaurant or home fix this?
If food is out of range
- Hot food below 135°F for less than 2 hours: reheat to 165°F.
- Cold food above 41°F for less than 2 hours: chill it right away.
- Unknown time or longer: throw it out.
Which foods need temperature control (TCS)
3 more steps in the full guide Read the free guide
Hot and cold holding
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Danbako Bbq Restaurant? Fix it
Not critical (1)
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.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Danbako Bbq Restaurant? Fix it
EarlierNov 26, 2024Cycle Inspection / Re-inspection13 points (A)
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by New York City Department of Health and Mental Hygiene
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)
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.
EarlierFeb 27, 2024Cycle Inspection / Initial Inspection31 points
4 violations listed, 3 marked critical.
Critical (3)
Marked critical by New York City Department of Health and Mental Hygiene
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
Juice packaged on premises with no or incomplete label, no warning statement
The department's words
03I Juice packaged on premises with no or incomplete label, no warning statement
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
No certified food protection manager on record
The department's words
04A Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
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)
No backflow test on file
The department's words
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.
EarlierJan 16, 2024Pre-permit (Operational) / Initial Inspection21 points
3 violations listed, 2 marked critical.
Critical (2)
Marked critical by New York City Department of Health and Mental Hygiene
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
Juice packaged on premises with no or incomplete label, no warning statement
The department's words
03I Juice packaged on premises with no or incomplete label, no warning statement
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)
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.
EarlierJan 16, 2024Administrative Miscellaneous / Initial InspectionNo score given
1 violation listed, 0 marked critical.
Not critical (1)
“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.
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 Danbako Bbq Restaurant, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
Call Danbako Bbq Restaurant
Ask for the manager. Danbako Bbq Restaurant 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 Danbako Bbq Restaurant?
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
- African
- Inspection type
- Cycle Inspection / Initial Inspection
- Result
- 11 points (A)
- 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.