What is Chocolate Dip's health inspection score?

Chocolate Dip has a SafeDine safety score of 91 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Chocolate Dip last inspected?

Chocolate Dip was last inspected on January 12, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Chocolate Dip have?

Chocolate Dip has 15 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Chocolate Dip safe to eat at?

Yes, Chocolate Dip has an excellent safety record with a score of 91/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Chocolate Dip serve?

Chocolate Dip serves Bakery Products/Desserts cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Chocolate Dip

Name: Chocolate Dip
Address: 101 MACDOUGAL STREET, Manhattan, 10012
Rating: 91

101 MACDOUGAL STREET, Manhattan

Last Inspected: 1/12/2026

▲Improving

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0Excellent

Bakery Products/Desserts•Manhattan

Ranked #965 of 1000 in ManhattanBetter than 93% of bakery products/desserts restaurants

Improving

4 inspections

Last: Jan 12, 2026

high confidence

Directions Order

Inspections

25%

Clean Rate

3.8

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issuesHigh Priority

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-9

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+12 pts

Latest

100% weight

100

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

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101 MACDOUGAL STREET, Manhattan, NY 10012

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Violation Timeline

May 2025

1 inspections

4 high priority

3 intermediate

May

Jun 2025

1 inspections

1 high priority

6 intermediate

Aug 2025

1 inspections

Aug

Jan 2026

1 inspections

1 intermediate

Inspection History

4 records on file

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

Jan 26

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

20-05Current letter grade or "Grade Pending" card not conspicuously posted or visible to passersby−5

Base deductions−5 pts

Aug 25

Administrative Miscellaneous / Initial Inspection InspectionCleanNo violations were recorded at the time of this inspection.

No violations

100/100inspection score

Jun 25

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

1 High6 Med

7 total1 risk factor

55/100inspection score

−40 pts

High Priority (1)

−10 pts

04KEvidence of rats or live rats in establishment's food or non-food areas.Risk Factor−10

Intermediate (6)

−30 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
10DMechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes.−5
09EWash hands sign not posted near or above hand washing sink.−5
10HSingle service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.−5
10BAnti-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.−5
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5

Base deductions−40 pts

Risk factor bonus (1× +5)−5 pts

May 25

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

4 High3 Med

7 total4 risk factors

25/100inspection score

−55 pts

High Priority (4)

−40 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
06APersonal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.Risk Factor−10
06ESanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.Risk Factor−10
04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.Risk Factor−10

Intermediate (3)

−15 pts

10GDishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.−5
10DMechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes.−5
10EAccurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment−5

Base deductions−55 pts

Risk factor bonus (4× +5)−20 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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