At a glance
CleanCleaver food safety systematic review results
What happened?
11point violations
3 problems found · 1 marked critical · Routine health department inspection · Aug 7, 2026
Is that a lot?
Most food places here got 10 to 24 point violations. Karina Bakery 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 Karina Bakery?
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: Raw food not kept apart from ready-to-eat food 06CHow to fixFix it
- Chemicals unlabeled or stored near food 08CHow 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 Karina Bakery's team
Is this your place?
Welcome, Karina Bakery. We'll walk through this together, one item at a time. To log the fixes, claim Karina Bakery 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 Karina BakeryWe'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: Raw food not kept apart from ready-to-eat foodThe health department found: “Food, supplies, or equipment not protected from potential source of contamination during storage, preparation,…”
First step: Top to bottom
Then the next one: Chemicals unlabeled or stored near food
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 3-302.11, Food Code 7-201.11, Food Code 6-501.112.
Try it yourself
Fix and log it: Raw food not kept apart from ready-to-eat food
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Top to bottom
From Food Code 3-302.11
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 Karina BakeryWe'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 (21 → 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
LatestAug 7, 2026Cycle Inspection / Initial Inspection11 points (A)
This one: 11 points (A), inspected Aug 7, 2026.
3 violations listed, 1 marked critical.
Critical (1)
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.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Karina Bakery? Fix it
Not critical (2)
Chemicals unlabeled or stored near food
The department's words
08C Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
Food Code 7-201.11
How can a restaurant or home fix this?
Store them away from food
- Store chemicals below and away from food, dishes, utensils, linens and single-use items. Never on a shelf above food.
- Separate them by space or a partition.
- Keep only the chemicals the kitchen needs.
From Food Code 7-201.11
Label every container
3 more steps in the full guide Read the free guide
Chemicals and Safety Data Sheets (SDS)
Are you Karina Bakery? Fix it
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 Karina Bakery? Fix it
EarlierApr 23, 2025Cycle Inspection / Re-inspection13 points (A)
3 violations listed, 1 marked critical.
Critical (1)
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
04H Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
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)
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.
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.
EarlierMar 24, 2025Cycle Inspection / Initial Inspection21 points
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by New York City Department of Health and Mental Hygiene
The department's words
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 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
Cooked food not cooled in time
The department's words
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 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
04H Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 4, 2024Cycle Inspection / Re-inspection13 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
04M Live roaches in facility's food or non-food area.
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
Pests seen inside: fruit flies
The department's words
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 items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
The department's words
08A Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
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.
EarlierDec 4, 2023Cycle Inspection / Initial Inspection38 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
No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
The department's words
05H No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
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.
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 Karina Bakery, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Raw food not kept apart from ready-to-eat food Read the free guide
- Chemicals unlabeled or stored near food Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
Call Karina Bakery
Ask for the manager. Karina Bakery 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 Karina Bakery?
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
- Bakery Products/Desserts
- 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.