What is Knickerbocker Bagel's health inspection score?

Knickerbocker Bagel has a SafeDine safety score of 50 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Knickerbocker Bagel last inspected?

Knickerbocker Bagel was last inspected on September 4, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Knickerbocker Bagel have?

Knickerbocker Bagel has 9 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Knickerbocker Bagel safe to eat at?

Knickerbocker Bagel has a safety score of 50/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Knickerbocker Bagel serve?

Knickerbocker Bagel serves Bagels/Pretzels cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Knickerbocker Bagel

Name: Knickerbocker Bagel
Address: 367 KNICKERBOCKER AVENUE, Brooklyn, 11237
Rating: 50

367 KNICKERBOCKER AVENUE, Brooklyn

Last inspected 9mo ago

▲Improving

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0Fair

Bagels/Pretzels•Brooklyn

Ranked #980 of 1000 in BrooklynBetter than 17% of bagels/pretzels restaurants

Improving

2 inspections

Last: Sep 4, 2025

medium confidence

Directions Order

Inspections

Clean Rate

4.5

Avg Violations

9 months ago

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

Plumbing issues

Plumbing or waste disposal problems

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issuesHigh Priority

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-50

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+75 pts

Latest

100% weight

2nd

60% 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

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367 KNICKERBOCKER AVENUE, Brooklyn, NY 11237

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Inspection History

2 records on file

1 Pre-permit (Operational) / Re-inspection1 Pre-permit (Operational) / Initial Inspection

Sep 25

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

1 High

1 total1 risk factor

85/100inspection score

−10 pts

High Priority (1)

−10 pts

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

Base deductions−10 pts

Risk factor bonus (1× +5)−5 pts

Aug 25

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

5 High3 Med

8 total5 risk factors

10/100inspection score

−65 pts

High Priority (5)

−50 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
02BHot TCS food item not held at or above 140 °F.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
04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.Risk Factor−10
04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.Risk Factor−10

Intermediate (3)

−15 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
10GDishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.−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−65 pts

Risk factor bonus (5× +5)−25 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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