1015 East 167 Street
Bronx, NY 10459
(718) 542-1848
Current Inspection Grade: A
At A Glance
Biarritz Bakery has an average score of 12.5 from 2 scored inspections (see inspection history).
The average is under 14, which equates to having an A average. This shows that Biarritz Bakery consistently maintains a high level of control over food safety and handling, personal hygiene, facility and equipment managment and vermin control.
An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit. In recent history, Biarritz Bakery has earned a Grade A on all its initial inspections. Well done.
An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit. In recent history, Biarritz Bakery has earned a Grade A on all its initial inspections. Well done.
Inspection History
11/22/2023 | Cycle Inspection / Initial Inspection | Score: 13 | A
- (Critical) Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
- (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
- 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.
08/24/2022 | Cycle Inspection / Initial Inspection | Score: 12 | A
- (Critical) Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry is worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
- (Critical) Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
- 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.
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