Gutierrez Bakery

Inspection history

1. B

   2026-06-08

   Violations were cited in the following area(s). · Cycle Inspection / Initial Inspection

   Score 18
   • 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.
   • CRITICAL Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
2. A

   2026-03-23

   Establishment re-opened by DOHMH. · Pre-permit (Operational) / Reopening Inspection

   Score 0

   No itemized violations published for this inspection.

3. C

   2026-03-19

   Establishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed. · Pre-permit (Operational) / Reopening Inspection

   Score 43
   • CRITICAL Evidence of mice or live mice in establishment's food or non-food areas.
   • minor Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
   • CRITICAL Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
   • CRITICAL No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
   • CRITICAL Live roaches in facility's food or non-food area.
4. C

   2026-03-03

   Establishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed. · Pre-permit (Operational) / Re-inspection

   Score 122
   • CRITICAL No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
   • CRITICAL Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.
   • CRITICAL Live roaches in facility's food or non-food area.
   • CRITICAL Hot TCS food item not held at or above 140 °F.
   • 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.
   • CRITICAL Evidence of mice or live mice in establishment's food or non-food areas.
   • CRITICAL Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
   • 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.
   • minor Allergen or intolerance notice not translated into common language when required
   • CRITICAL 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.
   • minor “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.
   • minor Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition.
   • minor Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
   • CRITICAL 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.
   • CRITICAL Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures
   • minor Failure to post or conspicuously post healthy eating information
   • CRITICAL Food Protection Certificate (FPC) not held by manager or supervisor of food operations.