1121 Flatbush Avenue
Brooklyn, NY 11226
(347) 874-4270
Current Inspection Grade: A
At A Glance
Bakery St Marc has an average score of 23.33 from 3 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that Bakery St Marc may not be consistently maintaining 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.
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.
Inspection History
02/22/2023 | Cycle Inspection / Reopening Inspection | Score: 5 | Grade Pending
- 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.
- 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.
02/16/2023 | Cycle Inspection / Initial Inspection | Score: 58 | CLOSED
- (Critical) Evidence of rats or live rats in establishment's food or non-food areas.
- (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
- (Critical) Hot TCS food item not held at or above 140 °F.
- (Critical) Juice packaged on premises with no or incomplete label, no warning statement
- (Critical) Live roaches in facility's food or non-food area.
- (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
- Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
02/22/2022 | Cycle Inspection / Re-inspection | Score: 7 | A
- (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/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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