NEW YORK BAKERY BOYS

Name: NEW YORK BAKERY BOYS
Address: 603 MARKET ST, CELEBRATION, FL, 34747, US
Rating: 39.5

603 MARKET ST, CELEBRATION, FL 34747

License #5911964

☕ Café/Breakfast ℹ️

39.5 Grade F / 100

Failing Health Score

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Latest inspection

September 23, 2026 · 14 findings · 3 critical

Routine - Food

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Critical

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Major

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Minor

Usually lower-risk context.

Quick take

NEW YORK BAKERY BOYS in CELEBRATION currently holds an InspectFL Health Score of 39.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on September 23, 2026. Across those visits, inspectors documented 56 total violations — 10 critical, 9 major, 37 minor.

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Record snapshot

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The latest inspection on September 23, 2026 shows 14 observation rows: 3 critical, 2 major, and 9 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

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Would you eat here?

NEW YORK BAKERY BOYS has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[14-01-5] Bowl or other container with no handle used to dispense food. Soufflé cup in container with mini marshmallows at front counter.Operator removed and discarded soufflé cup
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on two make tables at front counter
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Case of unwashed tomatoes stored on top of container with cold brew
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in coolers throughout facility
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans in walk in freezer have built up dust
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink at front counter
[33-06-4] Trash receptacles not provided where needed in establishment. Hand washing sink at front counter has no trash can
[41-10-4] Toxic substance/chemical improperly stored. Spray bottle of surface cleaner stored on top of make table next to to go containers.Operator moved bottle and placed on non food surface
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. For grab and go desserts at glass reach in cooler
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand washing sink at front counter. Operator replaced paper towel
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pre portioned coleslaw in reach in cooler temped between 48F-53F due to being over stocked and past the pan line operator placed items in bottom of reach in cooler.Second temp 41F
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw shell eggs stored over a case of unwashed tomatoes and cooked pork roll in glass reach in cooler by triple sink
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on top of case of single serve item at small dry storage by triple sink employee phone stored on hand washing sink at cooks area employee drink stored next to container of plastic wrap
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. To go spoons in dining area not inverted. Operator inverted spoons

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Turbo chef on front line
[36-36-4] Ceiling tile missing. In back prep area Next to hood at front line
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee preparing breakfast sandwich without hair restraint. Employee put hat on.
[14-11-5] Equipment in poor repair. Torn gaskets on reach in cooler on cooks line
[36-01-4] Floor not cleaned when the least amount of food is exposed. Under equipment throughout
[08B-38-4] Food stored on floor. Boxes of bagels in walk in freezer. Cases of plastic water bottles in dry storage area
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Above oven at front line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods at front line and cooks line soiled with dust Sides of flat tops soiled with food debris Top of turbo chef on front line Mixer in back prep area soiled with food debris Deli slicer in back prep area soiled with food debris
[25-05-4] Single-service articles improperly stored. Cups and lids stored on floor in front register area
[25-06-4] Single-service articles not stored inverted or protected from contamination. Stack of hot dog clam shells next to flat top. Operator inverted items.
[29-49-6] Standing water in bottom of reach-in-cooler. Bottom of reach in cooler in back prep area
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Behind triple sink in back prep area Behind 2 make table on front line
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee prepare a loxs bagel, remove gloves and failed to rewash hands after removal of gloves.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored above open container of heavy whipping cream. Operator moved heavy whipping cream.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter on make table 1 at 70°. Operator states been out less than 4 hours. Operator moved item into reach in cooler for immediate temperature recovery.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Gaskets in reach in coolers throughout facility.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At back prep sink. Operator refilled dispenser
[41-17-4] Spray bottle containing toxic substance not labeled. Bottle of soapy water not labeled. Operator labeled spray bottle

Disposition: Met Inspection Standards
[36-36-4] Ceiling tile missing in back prep area
[29-18-4] Drain cover(s) missing. Drain cover for triple sink
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink stored on top of front counter cooler.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee without hair restraint preparing food.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored in reach in cooler at back prep area
[25-05-4] Single-service articles improperly stored. On floor in dry storage
[25-06-4] Single-service articles not stored inverted or protected from contamination. Cup lids in front area
[29-49-6] Standing water in bottom of reach-in-cooler in make table. Reach in cooler in back prep area
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls behind make tables
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee not washing hands before putting gloves on. Coached operator on proper hand washing techniques for glove use.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Eggs in reach in cooler above ice tea and pickles in back prep area Lox in prep table
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter on top of make table at 65°. Operator states it was out for less than 4 hours. Advised operator to put in reach in cooler for temperature recovery
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Reach in coolers though facility gaskets are soiled
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at any hand sinks.
[22-38-5] No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. No sanitizer at triple sink