What is Cauldron Chicken's health inspection score?

Cauldron Chicken has a SafeDine safety score of 16 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Cauldron Chicken last inspected?

Cauldron Chicken was last inspected on April 7, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Cauldron Chicken have?

Cauldron Chicken has 14 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Cauldron Chicken safe to eat at?

Cauldron Chicken has a safety score of 16/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Cauldron Chicken serve?

Cauldron Chicken serves Chicken cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Cauldron Chicken

Name: Cauldron Chicken
Address: 190 BLEECKER STREET, Manhattan, 10012
Rating: 16

190 BLEECKER STREET, Manhattan

Last Inspected: 4/7/2026

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0Poor

Chicken•Manhattan

Ranked #998 of 1000 in ManhattanBetter than 97% of chicken restaurants

Improving

2 inspections

Last: Apr 7, 2026

medium confidence

Directions Order

Inspections

Clean Rate

Avg Violations

This month

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

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issuesHigh Priority

Evidence of pests found during inspection

Other violationHigh Priority

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-92

Final Score

Impact Breakdown

High Priority

-18 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+34 pts

Latest

100% weight

2nd

60% weight

Real-time Score: 8/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (16/100) 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

190 BLEECKER STREET, Manhattan, NY 10012

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Inspection History

2 records on file

1 Cycle Inspection / Re-inspection1 Cycle Inspection / Initial Inspection

Apr 26

Cycle Inspection / Re-inspection InspectionLatest

4 High

4 total3 risk factors

45/100inspection score

−40 pts

High Priority (4)

−40 pts

04KEvidence of rats or live rats in establishment's food or non-food areas.Risk Factor−10
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−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
02BHot TCS food item not held at or above 140 °F.Risk Factor−10

Base deductions−40 pts

Risk factor bonus (3× +5)−15 pts

Jan 26

Cycle Inspection / Initial Inspection Inspection

9 High1 Med

10 total6 risk factors

0/100inspection score

−95 pts

High Priority (9)

−90 pts

04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.Risk Factor−10
04OLive animal other than fish in tank or service animal present in facility’s food or non-food area.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
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
02BHot TCS food item not held at or above 140 °F.Risk Factor−10
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.−10
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−10
04LEvidence of mice or live mice in establishment's food or non-food areas.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

09BThawing procedure improper.−5

Base deductions−95 pts

Risk factor bonus (6× +5)−30 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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