What is Clover Smoothie & Tea's health inspection score?

Clover Smoothie & Tea has a SafeDine safety score of 51 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Clover Smoothie & Tea last inspected?

Clover Smoothie & Tea was last inspected on February 27, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Clover Smoothie & Tea have?

Clover Smoothie & Tea has 11 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Clover Smoothie & Tea safe to eat at?

Clover Smoothie & Tea has a safety score of 51/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Clover Smoothie & Tea serve?

Clover Smoothie & Tea serves Juice, Smoothies, Fruit Salads cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Clover Smoothie & Tea

Name: Clover Smoothie & Tea
Address: 136 SMITH STREET, Brooklyn, 11201
Rating: 51

136 SMITH STREET, Brooklyn

Last Inspected: 2/27/2026

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0Fair

Juice, Smoothies, Fruit Salads•Brooklyn

Ranked #826 of 1000 in BrooklynBetter than 12% of juice, smoothies, fruit salads restaurants

Improving

2 inspections

Last: Feb 27, 2026

medium confidence

Directions Order

Inspections

Clean Rate

5.5

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issuesHigh Priority

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-49

Final Score

Impact Breakdown

High Priority

-4 pts

Direct health hazards • 10 pts each

Intermediate

-11 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+40 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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136 SMITH STREET, Brooklyn, NY 11201

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Inspection History

2 records on file

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

Feb 26

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

2 High

2 total2 risk factors

70/100inspection score

−20 pts

High Priority (2)

−20 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
06FWiping cloths not stored clean and dry, or in a sanitizing solution, between uses.Risk Factor−10

Base deductions−20 pts

Risk factor bonus (2× +5)−10 pts

Jan 26

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

3 High6 Med

9 total2 risk factors

30/100inspection score

−60 pts

High Priority (3)

−30 pts

04KEvidence of rats or live rats in establishment's food or non-food areas.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
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

Intermediate (6)

−30 pts

10EAccurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment−5
10GDishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.−5
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5
10CLighting inadequate; permanent lighting not provided in food preparation areas, ware washing areas, and storage rooms. Shatterproof bulb or shield to prevent broken glass from falling into food or onto surfaces, not installed.−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

Base deductions−60 pts

Risk factor bonus (2× +5)−10 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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