What is Sweet Tooth's health inspection score?

Sweet Tooth has a SafeDine safety score of 62 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Sweet Tooth last inspected?

Sweet Tooth was last inspected on June 3, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Sweet Tooth have?

Sweet Tooth has 28 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Sweet Tooth safe to eat at?

Sweet Tooth has a safety score of 62/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Sweet Tooth serve?

Sweet Tooth serves Juice, Smoothies, Fruit Salads cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Sweet Tooth

Name: Sweet Tooth
Address: 18-47 COLLEGE POINT BOULEVARD, Queens, 11356
Rating: 62

18-47 COLLEGE POINT BOULEVARD, Queens

Last Inspected: 6/3/2026

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0Fair

Juice, Smoothies, Fruit Salads•Queens

Ranked #717 of 1000 in QueensBetter than 21% of juice, smoothies, fruit salads restaurants

Declining

6 inspections

Last: Jun 3, 2026

high confidence

Directions Order

Inspections

Clean Rate

4.7

Avg Violations

This month

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Pest issuesHigh Priority

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Other violationHigh Priority

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-48

Final Score

Impact Breakdown

High Priority

-8 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

-21 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 52/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (62/100) 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

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18-47 COLLEGE POINT BOULEVARD, Queens, NY 11356

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Violation Timeline

Apr 2025

1 inspections

7 high priority

1 intermediate

Apr

Oct 2025

1 inspections

4 high priority

2 intermediate

Jan 2026

1 inspections

3 high priority

1 intermediate

Jan

Feb 2026

1 inspections

2 high priority

3 intermediate

Mar 2026

1 inspections

1 high priority

Mar

Jun 2026

1 inspections

4 high priority

Inspection History

6 records on file

1 Cycle Inspection / Initial Inspection2 Pre-permit (Operational) / Reopening Inspection1 Pre-permit (Operational) / Compliance Inspection1 Pre-permit (Operational) / Re-inspection1 Pre-permit (Operational) / Initial Inspection

Jun 26

Cycle Inspection / Initial Inspection InspectionLatest

4 High

4 total3 risk factors

45/100inspection score

−40 pts

High Priority (4)

−40 pts

04LEvidence of mice or live mice 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
04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.Risk Factor−10
06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.Risk Factor−10

Base deductions−40 pts

Risk factor bonus (3× +5)−15 pts

Mar 26

Pre-permit (Operational) / Reopening Inspection Inspection

1 High

1 total

90/100inspection score

−10 pts

High Priority (1)

−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.−10

Base deductions−10 pts

Feb 26

Pre-permit (Operational) / Reopening Inspection InspectionEstablishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed.

2 High3 Med

5 total2 risk factors

55/100inspection score

−35 pts

High Priority (2)

−20 pts

04LEvidence of mice or live mice in establishment's food or non-food areas.Risk Factor−10
06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.Risk Factor−10

Intermediate (3)

−15 pts

08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5
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
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−35 pts

Risk factor bonus (2× +5)−10 pts

Jan 26

Pre-permit (Operational) / Compliance Inspection InspectionEstablishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed.

3 High1 Med

4 total2 risk factors

55/100inspection score

−35 pts

High Priority (3)

−30 pts

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
05HNo approved written standard operating procedure for avoiding contamination by refillable returnable containers.−10
04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.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−35 pts

Risk factor bonus (2× +5)−10 pts

Oct 25

Pre-permit (Operational) / Re-inspection InspectionViolations were cited in the following area(s).

4 High2 Med

6 total3 risk factors

35/100inspection score

−50 pts

High Priority (4)

−40 pts

04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.Risk Factor−10
06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.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
05HNo approved written standard operating procedure for avoiding contamination by refillable returnable containers.−10

Intermediate (2)

−10 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
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−50 pts

Risk factor bonus (3× +5)−15 pts

Apr 25

Pre-permit (Operational) / Initial Inspection InspectionViolations were cited in the following area(s).

7 High1 Med

8 total4 risk factors

5/100inspection score

−75 pts

High Priority (7)

−70 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
05CFood contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food.−10
06FWiping cloths not stored clean and dry, or in a sanitizing solution, between uses.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
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
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
05HNo approved written standard operating procedure for avoiding contamination by refillable returnable containers.−10

Intermediate (1)

−5 pts

09EWash hands sign not posted near or above hand washing sink.−5

Base deductions−75 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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