What is Taste OF The City Fresh Grill's health inspection score?

Taste OF The City Fresh Grill has a SafeDine safety score of 44 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Taste OF The City Fresh Grill last inspected?

Taste OF The City Fresh Grill was last inspected on January 27, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Taste OF The City Fresh Grill have?

Taste OF The City Fresh Grill has 11 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Taste OF The City Fresh Grill safe to eat at?

Taste OF The City Fresh Grill has a safety score of 44/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Taste OF The City Fresh Grill serve?

Taste OF The City Fresh Grill serves Caribbean cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Taste OF The City Fresh Grill

Name: Taste OF The City Fresh Grill
Address: 1368 FLATBUSH AVENUE, Brooklyn, 11210
Rating: 44

1368 FLATBUSH AVENUE, Brooklyn

Last Inspected: 1/27/2026

▲Improving

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0Poor

Caribbean•Brooklyn

Ranked #890 of 1000 in BrooklynBetter than 49% of caribbean restaurants

Improving

2 inspections

Last: Jan 27, 2026

medium confidence

Directions Order

Inspections

Clean Rate

5.5

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Pest issuesHigh Priority

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-47

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

+98 pts

Latest

100% weight

2nd

60% weight

Real-time Score: 53/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (44/100) 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

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1368 FLATBUSH AVENUE, Brooklyn, NY 11210

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Inspection History

2 records on file

1 Smoke-Free Air Act / Initial Inspection1 Cycle Inspection / Re-inspection

Jan 26

Smoke-Free Air Act / Initial Inspection InspectionLatestViolations were cited in the following area(s).

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

15-22Original label for smoking products sold or offered for sale.−2

Base deductions−2 pts

May 25

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

8 High2 Med

10 total8 risk factors

0/100inspection score

−90 pts

High Priority (8)

−80 pts

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
04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.Risk Factor−10
04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.Risk Factor−10
02BHot TCS food item not held at or above 140 °F.Risk Factor−10
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
06ESanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.Risk Factor−10
04JProperly 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.Risk Factor−10
02HAfter cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.Risk Factor−10

Intermediate (2)

−10 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
10GDishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.−5

Base deductions−90 pts

Risk factor bonus (8× +5)−40 pts

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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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