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Pati's Bakery: health inspection history

1716 Avenue M, New York City, NY 11230

An inspection is a dated snapshot of what an inspector observed on one day. It is not a guarantee of current conditions. Labels and scores below are the NYC Health Department's own terms; see how to read them.

Address: 1716 Avenue M, New York City, NY 11230
Borough: Brooklyn
Cuisine (as listed): Jewish/Kosher
Most recent grade: Grade C issued Mar 26, 2026
Latest inspection: Mar 26, 2026 (Administrative Miscellaneous / Re-inspection)
Records shown: 7 inspections, Jun 16, 2023 to Mar 26, 2026

Across these 7 inspection records, the health department cited 26 violations, of which 18 were flagged critical. The score behind its most recent letter grade was 34 points. Among 107 graded restaurants in ZIP 11230, the median score behind the latest grade is 11 points. In New York City, lower scores are better.

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Inspection history

Mar 26, 2026 Administrative Miscellaneous / Re-inspection

Score: not recordedEstablishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed.

20-04Not critical “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.

Mar 26, 2026 Cycle Inspection / Re-inspection

Score: 34Grade: Grade CViolations were cited in the following area(s).

04LCritical Evidence of mice or live mice in establishment's food or non-food areas.
08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
02GCritical 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.
06CCritical 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.
02BCritical Hot TCS food item not held at or above 140 °F.

Aug 6, 2025 Cycle Inspection / Initial Inspection

Score: 46Violations were cited in the following area(s).

08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
10FNot critical 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.
06ECritical Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
04LCritical Evidence of mice or live mice in establishment's food or non-food areas.
10BNot critical 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.
10GNot critical Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
02GCritical 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.
02BCritical Hot TCS food item not held at or above 140 °F.
28-06Not critical Contract with a pest management professional not in place. Record of extermination activities not kept on premises.

Sep 10, 2024 Cycle Inspection / Re-inspection

Score: 12Grade: Grade AViolations were cited in the following area(s).

04HCritical Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
06ECritical Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

Jul 11, 2024 Cycle Inspection / Initial Inspection

Score: 42Violations were cited in the following area(s).

02GCritical 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.
06DCritical Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
06FCritical Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
05DCritical No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
04ACritical Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
06CCritical 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.

Jul 11, 2024 Administrative Miscellaneous / Initial Inspection

Score: not recordedViolations were cited in the following area(s).

20-04Not critical “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.

Jun 16, 2023 Cycle Inspection / Initial Inspection

Score: 13Grade: Grade AViolations were cited in the following area(s).

02GCritical 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.
06FCritical Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.

Nearby

See all inspected establishments in ZIP 11230 or the New York City overview.

Source: New York City Department of Health and Mental Hygiene (DOHMH), “DOHMH New York City Restaurant Inspection Results” dataset on the official open data portal. Source data as of Nov 4, 2026; imported by FoodCheck USA on Nov 5, 2026. Report a problem with this record.