SWEETORY health grade & inspection history

Latest NYC health inspection

Health inspection snapshot

Inspection details

Latest health code violations

• 02G
  Critical violation

  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.

• 04H
  Critical violation

  Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

• 04J
  Critical violation

  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.

• 05D
  Critical violation

  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.

Score trend

SWEETORY inspection history

18 more inspection points than the previous comparable inspection. This table shows up to twelve inspection events available in the current source snapshot; the feed’s history can change after agency review.

Repeat patterns

Recurring violation codes

Items recorded in at least two separate inspection events. Recurrence adds context but does not indicate that an issue is still present today.

• 04L
  Recorded in 4 inspections

  Evidence of mice or live mice present in facility's food and/or non-food areas.

• 08A
  Recorded in 4 inspections

  Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

• 04J
  Recorded in 3 inspections

  Appropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.

• 20-06
  Recorded in 2 inspections

  Current letter grade or Grade Pending card not posted

• 06D
  Recorded in 2 inspections

  Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

• 06E
  Recorded in 2 inspections

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

• 10B
  Recorded in 2 inspections

  Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.

• 10F
  Recorded in 2 inspections

  Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

Official location

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Common questions

SWEETORY inspection FAQ