Think Sweet Cafe

546 Kings Highway
Brooklyn, NY 11223
(718) 645-3473

Current Inspection Grade: A
Current Grade: A
Last Graded: 01/24/2022
 
 

At A Glance

Think Sweet Cafe has an average score of 17.17 from 6 scored inspections (see inspection history). The average is between 14 and 27, which equates to having a B average. This shows that Think Sweet Cafe may not be consistently maintaining a high level of control over food safety and handling, personal hygiene, facility and equipment managment and vermin control.

An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.

Inspection History

02/02/2024 | Cycle Inspection / Reopening Inspection | Score: 2 | Grade Pending
  1. 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.
01/23/2024 | Cycle Inspection / Initial Inspection | Score: 45 | CLOSED
  1. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
  2. (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.
  3. 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.
  4. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
10/28/2022 | Cycle Inspection / Re-inspection | Score: 11 | A
  1. (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.
  2. Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
  3. 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.
  4. 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.
08/22/2022 | Cycle Inspection / Initial Inspection | Score: 20 | Not Graded
  1. (Critical) Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry is worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
  2. (Critical) Live roaches in facility's food or non-food area.
  3. 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.
  4. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
01/24/2022 | Cycle Inspection / Re-inspection | Score: 11 | A
  1. (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
  2. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
12/10/2021 | Cycle Inspection / Initial Inspection | Score: 14 | Not Graded
  1. (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
  2. (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
  3. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

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