Frozen Desserts · New York City, NY
303 Greenwich Street
Last inspected May 31, 2026 · View Map ↗ · Compare ↗
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Inter-Agency Task Force / Initial Inspection
Official score: 0 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from NYC Department of Health and Mental Hygiene, May 31, 2026 · Original Source
Inter-Agency Task Force / Initial Inspection
Official score: 0 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from NYC Department of Health and Mental Hygiene, May 16, 2026 · Original Source
Cycle Inspection / Initial Inspection
Official score: 7 · Understand this area’s scale
1 recorded violation
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.
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from NYC Department of Health and Mental Hygiene, Aug 21, 2025 · Original Source
Cycle Inspection / Initial Inspection
Official score: 13 · Understand this area’s scale
2 recorded violations
Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesCold 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.
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from NYC Department of Health and Mental Hygiene, Jun 18, 2024 · Original Source