What is Lloyd's Carrot Cake's health inspection score?

Lloyd's Carrot Cake has a SafeDine safety score of 74 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Lloyd's Carrot Cake last inspected?

Lloyd's Carrot Cake was last inspected on October 1, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Lloyd's Carrot Cake have?

Lloyd's Carrot Cake has 8 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Lloyd's Carrot Cake safe to eat at?

Lloyd's Carrot Cake has a good safety record with a score of 74/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Lloyd's Carrot Cake serve?

Lloyd's Carrot Cake serves Bakery Products/Desserts cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Lloyd's Carrot Cake

Name: Lloyd's Carrot Cake
Address: 1553 LEXINGTON AVENUE, Manhattan, 10029
Rating: 74

1553 LEXINGTON AVENUE, Manhattan

Last Inspected: 10/1/2025

▲Improving

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0Good

Bakery Products/Desserts•Manhattan

Ranked #994 of 1000 in ManhattanBetter than 52% of bakery products/desserts restaurants

Improving

3 inspections

Last: Oct 1, 2025

high confidence

Directions Order

Inspections

Clean Rate

2.7

Avg Violations

6 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-22

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+27 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 78/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (74/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

1553 LEXINGTON AVENUE, Manhattan, NY 10029

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Violation Timeline

Jun 2025

1 inspections

3 high priority

1 intermediate

Jun

Sep 2025

1 inspections

2 high priority

1 intermediate

Oct 2025

1 inspections

1 intermediate

Oct

Inspection History

3 records on file

1 Administrative Miscellaneous / Initial Inspection1 Cycle Inspection / Re-inspection1 Cycle Inspection / Initial Inspection

Oct 25

Administrative Miscellaneous / Initial Inspection InspectionLatestViolations were cited in the following area(s).

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

20-06Current letter grade or Grade Pending card not posted−5

Base deductions−5 pts

Sep 25

Cycle Inspection / Re-inspection InspectionViolations were cited in the following area(s).

2 High1 Med

3 total2 risk factors

65/100inspection score

−25 pts

High Priority (2)

−20 pts

04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.Risk Factor−10
02GCold 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.Risk Factor−10

Intermediate (1)

−5 pts

10FNon-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.−5

Base deductions−25 pts

Risk factor bonus (2× +5)−10 pts

Jun 25

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

3 High1 Med

4 total2 risk factors

55/100inspection score

−35 pts

High Priority (3)

−30 pts

06CFood, 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.Risk Factor−10
02GCold 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.Risk Factor−10
05DNo 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.−10

Intermediate (1)

−5 pts

10FNon-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.−5

Base deductions−35 pts

Risk factor bonus (2× +5)−10 pts

Community Reviews

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Community Safety Reports

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Data source: NYC DOHMH · Official government inspection records

Grading System

85 – 100

Excellent

70 – 84

Good

Below 70

Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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