9417 3 Avenue
Brooklyn, NY 11209
(917) 898-2222
Current Inspection Grade: A
At A Glance
Baya Bar has an average score of 4.5 from 2 scored inspections (see inspection history).
The average is under 14, which equates to having an A average. This shows that Baya Bar 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, Baya Bar 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, Baya Bar has earned a Grade A on all its initial inspections. Well done.
Inspection History
05/25/2023 | Cycle Inspection / Initial Inspection | Score: 2 | A
- Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.
05/25/2023 | Calorie Posting / Initial Inspection | Score: N/A | Not Graded
- Required succinct nutritional statements not posted on menu(s) for adults and children (2,000 calories per day for adults)
- Caloric content not posted on menus, menu boards or food tags, in a food service establishment that is 1 of 15 or more outlets operating the same type of business nationally under common ownership or control, or as a franchise or doing business under the same name, for each menu item that is served in portions, the size and content of which are standardized.
05/16/2022 | Cycle Inspection / Initial 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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