Inspection conducted Dec 23, 2025 · Data released by DOHMH Dec 26, 2025
CLOSED BY DOHMH
Steinberg's Kosher Bakery Closed by Health Dept - Brooklyn
Published March 3, 2026 8:06 AM
153 CLYMER STREET, Brooklyn, NY 11211 · Jewish/Kosher
143
Violation Score
A: 0-13 · B: 14-27 · C: 28+
Brooklyn, NY — Steinberg's Kosher Bakery, located at 153 Clymer Street in the Williamsburg neighborhood of Brooklyn, was closed by the New York City Department of Health and Mental Hygiene (DOHMH) following a December 23, 2025 inspection that resulted in a score of 143 points. The establishment received 18 critical violations and 12 non-critical violations across two inspection cycles documented during the visit.
The score of 143 far exceeds the 28-point threshold for a Grade C, the lowest letter grade issued under the city's restaurant grading system. The DOHMH ordered the immediate closure of the establishment, citing violations that required immediate corrective action.
What Inspectors Found
Inspectors documented a wide range of food safety violations at the Clymer Street bakery. Among the most serious findings:
Pest activity: Inspectors identified evidence of rats or live rats in the establishment's food and non-food areas (Code 04K). Live roaches were also documented in the facility (Code 04M). The bakery did not have a contract with a pest management professional on file, and no record of extermination activities was kept on the premises.
Temperature control failures: Cold time/temperature control for safety (TCS) food items were found held above 41°F, and smoked or processed fish was held above the required 38°F threshold (Code 02G). Improper cold holding is a leading contributor to foodborne illness, as bacterial growth accelerates when perishable foods remain in the temperature danger zone.
Hand washing deficiencies: No hand washing facility was available in or adjacent to the toilet room, or within 25 feet of food preparation and service areas (Code 05D). Inspectors also noted issues with accessibility of hand washing stations, as well as the absence of soap or acceptable hand-drying devices.
Food source concerns: Inspectors cited the bakery for food from unapproved or unknown sources, or food that was home canned or home prepared (Code 03A). This violation also covers Reduced Oxygen Packaged fish not frozen before processing.
Food protection failures: Food, supplies, and equipment were not adequately protected from potential sources of contamination during storage, preparation, and display (Code 06C). Sanitized equipment and utensils were found improperly used or stored (Code 06E).
Certification gaps: The establishment did not have a manager or supervisor holding a valid Food Protection Certificate (Code 04A), which is required under NYC Health Code for all food service establishments.
Additional non-critical violations included improperly maintained toilet facilities, plumbing and drainage issues, conditions conducive to pest harborage, non-food contact surfaces not properly maintained, and improper pesticide use or storage.
Food Safety Context
Under NYC Health Code Article 81, all food service establishments must maintain conditions that prevent foodborne illness and protect public health. The FDA Food Code, which serves as the basis for many local regulations, establishes specific temperature requirements for TCS foods: cold items must be held at 41°F or below, and establishments must maintain active pest management programs.
The requirement for a certified food protection manager reflects the city's emphasis on having trained personnel who understand safe food handling, allergen awareness, and contamination prevention. The absence of this certification at Steinberg's Kosher Bakery represents a foundational gap in the establishment's food safety oversight.
The combination of pest activity, temperature control failures, and food from unapproved sources documented during this inspection represents multiple simultaneous breakdowns in food safety controls.
Inspection History
The DOHMH inspection record for Steinberg's Kosher Bakery shows:
- December 23, 2025: Score 143, closed by DOHMH (18 critical, 12 non-critical violations)
- November 24, 2025: Score 143 (Grade N), 18 critical violations documented
The November 2025 inspection resulted in a Grade N designation, indicating the establishment was in the adjudication process. The December inspection, which produced the same score, resulted in the closure order. The consistency of the score across both inspections suggests persistent, unresolved conditions at the establishment.
Data for the December 23 inspection was released by the DOHMH on December 26, 2025.
Understanding NYC Restaurant Grades
New York City assigns letter grades to restaurants based on inspection scores:
- A: 0–13 points (lowest number of violation points)
- B: 14–27 points
- C: 28 or more points
A score of 143 is among the highest violation point totals recorded in the city's inspection system. Restaurants that are closed by the DOHMH must correct all cited violations and pass a re-inspection before being permitted to reopen.
Residents can look up inspection results for any NYC restaurant through the DOHMH's online database or by searching on NYCRestaurantInspections.com. The city's restaurant grading program, established in 2010, covers more than 27,000 food service establishments across the five boroughs.
More About This Restaurant
View the full inspection history for Steinberg's Kosher Bakery including all past inspections, violations, and grade changes.
Violations Documented — Dec 23, 2025
CRITICAL
Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (Code 04A)
CRITICAL
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. (Code 05D)
CRITICAL
No approved written standard operating procedure for avoiding contamination by refillable returnable containers. (Code 05H)
CRITICAL
Evidence of rats or live rats in establishment's food or non-food areas. (Code 04K)
CRITICAL
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. (Code 02G)
Non-Critical
Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used. (Code 08C)
CRITICAL
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. (Code 06E)
CRITICAL
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. (Code 06C)
CRITICAL
Food, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site. (Code 03A)
CRITICAL
Live roaches in facility's food or non-food area. (Code 04M)
Non-Critical
Toilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door. (Code 10A)
Non-Critical
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. (Code 10B)
Non-Critical
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (Code 08A)
Non-Critical
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. (Code 10F)
Non-Critical
Contract with a pest management professional not in place. Record of extermination activities not kept on premises. (Code 28-06)
CRITICAL
Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (Code 04A)
CRITICAL
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. (Code 05D)
CRITICAL
No approved written standard operating procedure for avoiding contamination by refillable returnable containers. (Code 05H)
CRITICAL
Evidence of rats or live rats in establishment's food or non-food areas. (Code 04K)
CRITICAL
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. (Code 02G)
Non-Critical
Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used. (Code 08C)
CRITICAL
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. (Code 06E)
CRITICAL
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. (Code 06C)
CRITICAL
Food, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site. (Code 03A)
CRITICAL
Live roaches in facility's food or non-food area. (Code 04M)
Non-Critical
Toilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door. (Code 10A)
Non-Critical
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. (Code 10B)
Non-Critical
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (Code 08A)
Non-Critical
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. (Code 10F)
Non-Critical
Contract with a pest management professional not in place. Record of extermination activities not kept on premises. (Code 28-06)
Inspection History
View full inspection history for Steinberg's Kosher Bakery at 153 CLYMER STREET, Brooklyn →
Editorial Standards & Data Transparency
Data Source: This report is based on official public inspection data from the NYC Department of Health and Mental Hygiene (DOHMH), released under the NYC Open Data program.
Editorial Process: Content generated using AI (Claude) to synthesize official inspection data into accessible reporting, then reviewed and verified for accuracy by our editorial team.
Professional Review: All content undergoes standards and compliance oversight by Christopher F. Nesbitt, Sr., NH EMT & BU-trained Paralegal, through Twin Digital Media's regulatory data auditing protocols.
Regulatory References: NYC Health Code Article 81, FDA Food Code (2022). NYC Restaurant Inspections is an independent public data reporting service. We are not affiliated with the City of New York.
| Last verified: March 13, 2026 | Our methodology