What is Stuffed Ice Cream's health inspection score?

Stuffed Ice Cream has a SafeDine safety score of 96 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Stuffed Ice Cream last inspected?

Stuffed Ice Cream was last inspected on October 11, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Stuffed Ice Cream have?

Stuffed Ice Cream has 6 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Stuffed Ice Cream safe to eat at?

Yes, Stuffed Ice Cream has an excellent safety record with a score of 96/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Stuffed Ice Cream serve?

Stuffed Ice Cream serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Stuffed Ice Cream

Name: Stuffed Ice Cream
Address: 6805 BAY PARKWAY, Brooklyn, 11204
Rating: 96

6805 BAY PARKWAY, Brooklyn

Last Inspected: 10/11/2025

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0Excellent

American•Brooklyn

Ranked #975 of 1000 in BrooklynBetter than 17% of american restaurants

Improving

4 inspections

Last: Oct 11, 2025

high confidence

Directions Order

Inspections

50%

Clean Rate

1.5

Avg Violations

6 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

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issuesHigh Priority

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-4

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+10 pts

100

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

6805 BAY PARKWAY, Brooklyn, NY 11204

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Violation Timeline

Jun 2025

1 inspections

2 high priority

2 intermediate

Jun

Jul 2025

1 inspections

2 high priority

Aug 2025

1 inspections

Aug

Oct 2025

1 inspections

Inspection History

4 records on file

2 Inter-Agency Task Force / Initial Inspection1 Cycle Inspection / Re-inspection1 Cycle Inspection / Initial Inspection

Oct 25

Inter-Agency Task Force / Initial Inspection InspectionLatestCleanNo violations were recorded at the time of this inspection.

No violations

100/100inspection score

Aug 25

Inter-Agency Task Force / Initial Inspection InspectionCleanNo violations were recorded at the time of this inspection.

No violations

100/100inspection score

Jul 25

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

2 High

2 total2 risk factors

70/100inspection score

−20 pts

High Priority (2)

−20 pts

06ESanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.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

Base deductions−20 pts

Risk factor bonus (2× +5)−10 pts

Jun 25

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

2 High2 Med

4 total2 risk factors

60/100inspection score

−30 pts

High Priority (2)

−20 pts

04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.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

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
10EAccurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment−5

Base deductions−30 pts

Risk factor bonus (2× +5)−10 pts

Community Reviews

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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.

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