Summit Bakery
Last inspected: Dec 3, 2025
74
Score
Summit Bakery in Brooklyn, NY, has undergone four inspections, with the most recent assessment on December 3, 2025, resulting in a moderate risk designation. During this inspection, two critical violations were recorded regarding the storage of sanitized utensils and the temperature maintenance of hot food items. The facility has consistently maintained a moderate risk profile across its inspection history.
4
Inspections
2
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 3, 2025
Pre-permit (Operational) / Re-inspection
2 critical violations.
View 2 violations
Hot tcs food item not held at or above 140 °f.
02B
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
06E
74
Jul 16, 2025
Pre-permit (Operational) / Reopening Inspection
No violations found.
100
Jul 14, 2025
Pre-permit (Operational) / Reopening Inspection
2 critical violations.
View 2 violations
Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain time/temperature control for safety foods (tcs) at required temperatures
05F
Food contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. unacceptable material used. culinary sink or other acceptable method not provided for washing food.
05C
74
Jul 9, 2025
Pre-permit (Operational) / Initial Inspection
4 critical violations. 1 minor violation.
View 5 violations
Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain time/temperature control for safety foods (tcs) at required temperatures
05F
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.
02G
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.
06C
Food contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. unacceptable material used. culinary sink or other acceptable method not provided for washing food.
05C
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.
10H
52
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