Juice, Smoothies, Fruit Salads · New York City, NY

Baya Bar

208 Prospect Park West

Last inspected Dec 10, 2025 · View Map ↗ · Compare ↗

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Violations cited

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

Quick Answers

When was Baya Bar last inspected?: The most recent inspection on record was on Dec 10, 2025. The result listed by NYC Department of Health and Mental Hygiene was “Violations cited”.
Were any violations recorded at the last inspection?: Yes: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 2 inspections on record, from Dec 10, 2025 to Dec 10, 2025.
Has Baya Bar ever been closed by the health department?: No closure appears in the 2 inspection records we hold for this business. The earliest is dated Dec 10, 2025.

The Full Inspection History

2 inspections

Calorie Posting / Initial Inspection

Dec 10, 2025

Violations cited

1 recorded violation

notedCode 16-03Permits, training, and postings

Official Wording

Caloric content not posted on menus, menu boards or food tags, in a food service establishment that is 1 of 15 or more outlets operating the same type of business nationally under common ownership or control, or as a franchise or doing business under the same name, for each menu item that is served in portions, the size and content of which are standardized.

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

Official record from NYC Department of Health and Mental Hygiene, Dec 10, 2025 · Original Source

Pre-permit (Operational) / Initial Inspection

Dec 10, 2025

A Grade

Official score: 9 · 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

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, Dec 10, 2025 · Original Source

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