A

Cold Stone Creamery

139 Flatbush Avenue, Brooklyn, NY 11217

Frozen Desserts Fort Greene (404) 819-4807

Grade A · as of Sep 21, 2026

Cold Stone Creamery was last inspected on September 21, 2026 and scored 12 points (A range). Inspectors found 3 violations, 1 of them critical.

Latest inspection

September 21, 2026 · Cycle Inspection · Re-inspection

A

Score: 12 points (A range)

1 critical2 general
  • CriticalHygiene & sanitation

    Clean utensils or equipment were stored or handled in a way that could contaminate them.

    Official wording (code 06E)

    Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

  • GeneralFacility upkeep

    Plumbing was missing protection against backflow, or floors didn’t drain properly.

    Official wording (code 10B)

    Anti-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.

  • GeneralFacility upkeep

    Ventilation was missing or broken, letting grease, heat, or fumes build up.

    Official wording (code 10D)

    Mechanical 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.

ABJan 12, 2024: 131324/01Aug 11, 2026: 545426/08Sep 21, 2026: 121226/09
Inspection scores over time. Lower is better: 0–13 is an A, 14–27 a B, 28 or more a C.

Inspection history

3 inspections on record

  1. 54 54 points (C range)

    Cycle Inspection · Initial Inspection

    Scored in the C range on an initial inspection, so no grade is given yet. A re-inspection follows.

    4 critical2 general Show violations
    • CriticalFood handling

      Food was contaminated or cross-contaminated, or wasn’t thrown out when it should have been.

      Official wording (code 04H)

      Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

    • CriticalFood temperature

      Cold food was kept warmer than 41°F, where bacteria can grow.

      Official wording (code 02G)

      Cold 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.

    • CriticalHygiene & sanitation

      Surfaces that touch food weren’t properly washed and sanitized.

      Official wording (code 06D)

      Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

    • CriticalFacility

      Not enough refrigeration or hot-holding equipment to keep food at safe temperatures.

      Official wording (code 05F)

      Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures

    • GeneralFacility upkeep

      Ventilation was missing or broken, letting grease, heat, or fumes build up.

      Official wording (code 10D)

      Mechanical 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.

    • GeneralFacility upkeep

      Plumbing was missing protection against backflow, or floors didn’t drain properly.

      Official wording (code 10B)

      Anti-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.

  2. A 13 points (A range)

    Cycle Inspection · Initial Inspection

    2 critical Show violations
    • CriticalFood handling

      Food was contaminated or cross-contaminated, or wasn’t thrown out when it should have been.

      Official wording (code 04H)

      Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

    • CriticalHygiene & sanitation

      Workers’ personal hygiene was inadequate (dirty clothing, no hair restraint, jewelry).

      Official wording (code 06A)

      Personal 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.

More in Fort Greene

Source: NYC Department of Health and Mental Hygiene (DOHMH) open data, refreshed hourly. Last inspection 6 weeks ago. Always confirm with the official record.