What is Happi Cone Ice Cream And Cafe's health inspection score?

Happi Cone Ice Cream And Cafe has a SafeDine safety score of 56 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Happi Cone Ice Cream And Cafe last inspected?

Happi Cone Ice Cream And Cafe was last inspected on January 30, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Happi Cone Ice Cream And Cafe have?

Happi Cone Ice Cream And Cafe has 11 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Happi Cone Ice Cream And Cafe safe to eat at?

Happi Cone Ice Cream And Cafe has a safety score of 56/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Happi Cone Ice Cream And Cafe serve?

Happi Cone Ice Cream And Cafe serves Caribbean cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Happi Cone Ice Cream And Cafe

Name: Happi Cone Ice Cream And Cafe
Address: 876 EAST 225 STREET, Bronx, 10466
Rating: 56

876 EAST 225 STREET, Bronx

Last Inspected: 1/30/2026

▲Improving

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0Fair

Caribbean•Bronx

Ranked #818 of 1000 in BronxBetter than 45% of caribbean restaurants

Improving

3 inspections

Last: Jan 30, 2026

high confidence

Directions Order

Inspections

Clean Rate

3.7

Avg Violations

2 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

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issuesHigh Priority

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-44

Final Score

Impact Breakdown

High Priority

-3 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

+21 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

876 EAST 225 STREET, Bronx, NY 10466

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Violation Timeline

Sep 2025

1 inspections

2 high priority

Sep

Nov 2025

1 inspections

5 high priority

1 intermediate

Jan 2026

1 inspections

1 high priority

2 intermediate

Jan

Inspection History

3 records on file

2 Cycle Inspection / Initial Inspection1 Cycle Inspection / Re-inspection

Jan 26

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

1 High2 Med

3 total1 risk factor

75/100inspection score

−20 pts

High Priority (1)

−10 pts

04LEvidence of mice or live mice in establishment's food or non-food areas.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−20 pts

Risk factor bonus (1× +5)−5 pts

Nov 25

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

5 High1 Med

6 total4 risk factors

25/100inspection score

−55 pts

High Priority (5)

−50 pts

04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.Risk Factor−10
02BHot TCS food item not held at or above 140 °F.Risk Factor−10
02CHot TCS food item that has been cooked and cooled is being held for service without first being reheated to 165º F or above within 2 hours.Risk Factor−10
03AFood, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site.−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 (1)

−5 pts

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

Base deductions−55 pts

Risk factor bonus (4× +5)−20 pts

Sep 25

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

2 High

2 total2 risk factors

70/100inspection score

−30 pts

High Priority (3)

−30 pts

02BHot TCS food item not held at or above 140 °F.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
06ESanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.Risk Factor−10

Base deductions−30 pts

Risk factor bonus (2× +5)−10 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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