What is Olde Brooklyn Bagel Shoppe's health inspection score?

Olde Brooklyn Bagel Shoppe has a SafeDine safety score of 45 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Olde Brooklyn Bagel Shoppe last inspected?

Olde Brooklyn Bagel Shoppe was last inspected on January 8, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Olde Brooklyn Bagel Shoppe have?

Olde Brooklyn Bagel Shoppe has 15 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Olde Brooklyn Bagel Shoppe safe to eat at?

Olde Brooklyn Bagel Shoppe has a safety score of 45/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Olde Brooklyn Bagel Shoppe serve?

Olde Brooklyn Bagel Shoppe serves Sandwiches cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Olde Brooklyn Bagel Shoppe

Name: Olde Brooklyn Bagel Shoppe
Address: 645 VANDERBILT AVENUE, Brooklyn, 11238
Rating: 45

645 VANDERBILT AVENUE, Brooklyn

Last Inspected: 1/8/2026

▼Declining

Own or manage this restaurant?

Claim it to unlock analytics →

0Poor

Sandwiches•Brooklyn

Ranked #975 of 1000 in BrooklynBetter than 4% of sandwiches restaurants

Declining

4 inspections

Last: Jan 8, 2026

high confidence

Directions Order

Inspections

Clean Rate

3.8

Avg Violations

3 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

Pest issuesHigh Priority

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

Food labelingHigh Priority

Food not properly labeled or dated

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-55

Final Score

Impact Breakdown

High Priority

-9 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

-22 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

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

645 VANDERBILT AVENUE, Brooklyn, NY 11238

Open in Maps

View Menu Order Online

Violation Timeline

Jul 2025

2 inspections

4 high priority

2 intermediate

Jul

Oct 2025

1 inspections

3 high priority

1 intermediate

Jan 2026

1 inspections

4 high priority

1 intermediate

Jan

Inspection History

4 records on file

2 Cycle Inspection / Re-inspection2 Cycle Inspection / Initial Inspection

Jan 26

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

4 High1 Med

5 total3 risk factors

40/100inspection score

−45 pts

High Priority (4)

−40 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
04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.Risk Factor−10
03IJuice packaged on premises with no or incomplete label, no warning statement−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

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−45 pts

Risk factor bonus (3× +5)−15 pts

Oct 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

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
04NFilth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.Risk Factor−10
03IJuice packaged on premises with no or incomplete label, no warning statement−10

Intermediate (1)

−5 pts

08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5

Base deductions−35 pts

Risk factor bonus (2× +5)−10 pts

Jul 25

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

1 High

1 total1 risk factor

85/100inspection score

−10 pts

High Priority (1)

−10 pts

02BHot TCS food item not held at or above 140 °F.Risk Factor−10

Base deductions−10 pts

Risk factor bonus (1× +5)−5 pts

Jul 25

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

3 High2 Med

5 total3 risk factors

45/100inspection score

−40 pts

High Priority (3)

−30 pts

06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.Risk Factor−10
04NFilth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.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 (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
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5

Base deductions−40 pts

Risk factor bonus (3× +5)−15 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Brooklyn Sandwiches Restaurants Best in Brooklyn All New York Restaurants