Bakery Products/Desserts · New York City, NY

Papa D'Amour

64 University Place

Last inspected Oct 16, 2026 · View Map ↗ · Compare ↗

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Violations cited

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

Quick Answers

When was Papa D'Amour last inspected?: The most recent inspection on record was on Oct 16, 2026. The result listed by NYC Department of Health and Mental Hygiene was “Violations cited” (official score 19).
Were any violations recorded at the last inspection?: Yes: 3 violations recorded, including 3 marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 3 inspections on record, from Dec 10, 2025 to Oct 16, 2026.
Has Papa D'Amour ever been closed by the health department?: No closure appears in the 3 inspection records we hold for this business. The earliest is dated Dec 10, 2025.

The Full Inspection History

3 inspections

Cycle Inspection / Initial Inspection

Oct 16, 2026

Violations cited

Official score: 19 · Understand This Area’s Scale

3 recorded violations

criticalCode 02BFood temperature

Official Wording

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

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 06ECleaning and sanitizing

Official Wording

Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

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 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.

Jan 21, 2026

A Grade

Official score: 7 · Understand This Area’s Scale

2 recorded violations

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

criticalCode 06AHandwashing

Official Wording

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 10, 2025

Violations cited

Official score: 12 · Understand This Area’s Scale

3 recorded violations

minorCode 28-05Contamination

Official Wording

Food adulterated or misbranded. Adulterated or misbranded food possessed, being manufactured, produced, packed, sold, offered for sale, delivered or given away

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

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.