Heritage Grand Bakery, Restaurant & Pizza Bar
Last inspected: Mar 24, 2026
43
Score
During a March 24, 2026, inspection of Heritage Grand Bakery, Restaurant & Pizza Bar in Manhattan, NY, officials recorded five critical and two minor violations. The report noted the presence of pests, conditions conducive to pest harborage, and several temperature control issues regarding cold food items. This facility has received high-risk designations across the majority of its seven recorded inspections.
7
Inspections
5
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 24, 2026
Cycle Inspection / Re-inspection
5 critical violations. 2 minor violations.
43
Feb 5, 2026
Cycle Inspection / Initial Inspection
5 critical violations. 7 minor violations.
33
Aug 27, 2025
Cycle Inspection / Re-inspection
5 critical violations. 1 minor violation.
45
Jul 8, 2025
Cycle Inspection / Initial Inspection
5 critical violations. 2 minor violations.
43
Jan 13, 2025
Cycle Inspection / Re-inspection
4 critical violations. 2 minor violations.
50
Dec 3, 2024
Cycle Inspection / Initial Inspection
5 critical violations. 3 minor violations.
41
Jun 16, 2023
Pre-permit (Operational) / Initial Inspection
1 critical violation. 3 minor violations.
74
Violations — Mar 24, 2026 Inspection
Filth flies or food/refuse/sewage associated with (frsa) flies or other nuisance pests in establishment’s food and/or non-food areas. frsa flies include house flies, blow flies, bottle flies, flesh flies, drain flies, phorid flies and fruit flies.
04N
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
08A
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
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.
10F
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
06D
Hot tcs food item not held at or above 140 °f.
02B
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
Critical
Not Critical
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