Caribbean · New York City, NY

Tasty Delicious West Indian Bakery& Restaurant

Name: Tasty Delicious West Indian Bakery& Restaurant
Address: 621 Livonia Avenue, New York City, NY

621 Livonia Avenue

Last inspected Apr 24, 2026 · 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

6 inspections

Cycle Inspection / Re-inspection

Apr 24, 2026

A Grade

Official score: 10 · Understand this area’s scale

3 recorded violations

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 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

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

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, Apr 24, 2026 · Original Source

Administrative Miscellaneous / Initial Inspection

Apr 13, 2026

Violations cited

1 recorded violation

minorCode 20-04Equipment and utensils

Official wording

“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.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

Official record from NYC Department of Health and Mental Hygiene, Apr 13, 2026 · Original Source

Cycle Inspection / Initial Inspection

Apr 13, 2026

Violations cited

Official score: 33 · Understand this area’s scale

6 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

minorCode 09EHandwashing

Official wording

Wash hands sign not posted near or above hand washing sink.

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.

Official wording

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

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

criticalCode 05DHandwashing

Official wording

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.

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.

Official wording

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 04JFood temperature

Official wording

Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.

In plain English

More about food kept at an unsafe temperature

Official record from NYC Department of Health and Mental Hygiene, Apr 13, 2026 · Original Source

Cycle Inspection / Re-inspection

Nov 5, 2025

A Grade

Official score: 13 · Understand this area’s scale

2 recorded violations

criticalCode 02HFood temperature

Official wording

After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.

In plain English

More about food kept at an unsafe temperature

criticalCode 06CContamination

Official wording

In plain English

More about food not protected from contamination

Official record from NYC Department of Health and Mental Hygiene, Nov 5, 2025 · Original Source

Cycle Inspection / Initial Inspection

Oct 7, 2025

Violations cited

Official score: 29 · Understand this area’s scale

4 recorded violations

criticalCode 04APermits, training, and postings

Official wording

Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

criticalCode 04FContamination

Official wording

Food preparation area, food storage area, or other area used by employees or patrons, contaminated by sewage or liquid waste.

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

criticalCode 02BFood temperature

Official wording

Hot TCS food item not held at or above 140 °F.

In plain English

More about food kept at an unsafe temperature

Official record from NYC Department of Health and Mental Hygiene, Oct 7, 2025 · Original Source

Pre-permit (Operational) / Initial Inspection

Aug 16, 2024

A Grade

Official score: 10 · Understand this area’s scale

3 recorded violations

minorCode 10FCleaning and sanitizing

Official wording

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 10BWater, plumbing, and sewage

Official wording

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

minorCode 10HContamination

Official wording

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.