What is Cibao's health inspection score?

Cibao has a SafeDine safety score of 67 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Cibao last inspected?

Cibao was last inspected on July 29, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Cibao have?

Cibao has 10 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Cibao safe to eat at?

Cibao has a safety score of 67/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Cibao serve?

Cibao serves Latin American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Cibao

Name: Cibao
Address: 172 SMITH STREET, Brooklyn, 11201
Rating: 67

172 SMITH STREET, Brooklyn

Last inspected 9mo ago

▲Improving

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0Fair

Latin American•Brooklyn

Ranked #980 of 1000 in BrooklynBetter than 56% of latin american restaurants

Improving

2 inspections

Last: Jul 29, 2025

medium confidence

Directions Order

Inspections

Clean Rate

Avg Violations

10 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-37

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-22 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+20 pts

Latest

100% weight

2nd

60% weight

Real-time Score: 63/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (67/100) 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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172 SMITH STREET, Brooklyn, NY 11201

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Inspection History

2 records on file

1 Cycle Inspection / Initial Inspection1 Pre-permit (Operational) / Initial Inspection

Jul 25

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

4 Med

4 total

80/100inspection score

−20 pts

Intermediate (4)

−20 pts

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
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
10GDishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.−5

Base deductions−20 pts

Apr 25

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

1 High5 Med

6 total1 risk factor

60/100inspection score

−35 pts

High Priority (1)

−10 pts

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 (5)

−25 pts

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
08CPesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.−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
10GDishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.−5
09CDesign, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.−5

Base deductions−35 pts

Risk factor bonus (1× +5)−5 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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