Bakery Products/Desserts · New York City, NY

Bonbon Bakery

Name: Bonbon Bakery
Address: 164-18a 69 Avenue, New York City, NY

164-18a 69 Avenue

Last inspected Nov 21, 2025 · View Map ↗ · Compare ↗

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A Grade

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

4 inspections

Cycle Inspection / Initial Inspection

Nov 21, 2025

A Grade

Official score: 9 · Understand this area’s scale

2 recorded violations

criticalCode 03CCleaning and sanitizing

Official wording

Unclean or cracked whole eggs or unpasteurized liquid, frozen or powdered eggs kept or used.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 10FCleaning and sanitizing

Official wording

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.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from NYC Department of Health and Mental Hygiene, Nov 21, 2025 · Original Source

Cycle Inspection / Initial Inspection

Sep 10, 2024

A Grade

Official score: 12 · Understand this area’s scale

2 recorded violations

criticalCode 04HFood temperature

Official wording

Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

criticalCode 06DContamination

Official wording

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

Official record from NYC Department of Health and Mental Hygiene, Sep 10, 2024 · Original Source

Cycle Inspection / Re-inspection

Mar 11, 2024

A Grade

Official score: 12 · Understand this area’s scale

3 recorded violations

criticalCode 06CContamination

Official wording

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.

In plain English

More about food not protected from contamination

minorCode 10BWater, plumbing, and sewage

Official wording

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.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

criticalCode 06AHandwashing

Official wording

Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Dec 21, 2023

Violations cited

Official score: 13 · Understand this area’s scale

3 recorded violations

minorCode 08APests

Official wording

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

criticalCode 06CContamination

Official wording

In plain English

More about food not protected from contamination

minorCode 09AFood source and labeling

Official wording

Swollen, leaking, rusted or otherwise damaged canned food to be returned to distributor not segregated from intact product and clearly labeled DO NOT USE

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

Official record from NYC Department of Health and Mental Hygiene, Dec 21, 2023 · Original Source