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Coffee/Tea · New York City, NY

Sweetbee Coffee

1039a Fulton Street

Last inspected Apr 6, 2026 · View Map ↗ · Compare ↗

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A Grade

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

7 inspections

Cycle Inspection / Initial Inspection

Apr 6, 2026

A Grade

Official score: 11 · Understand this area’s scale

4 recorded violations

minorCode 10FCleaning and sanitizing

Official wording

Non-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.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
minorCode 10BWater, plumbing, and sewage

Official wording

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.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems
criticalCode 06CContamination

Official wording

Food, 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.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
minorCode 09CCleaning and sanitizing

Official wording

Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from NYC Department of Health and Mental Hygiene, Apr 6, 2026 · Original Source

Cycle Inspection / Re-inspection

Dec 15, 2024

A Grade

Official score: 2 · Understand this area’s scale

1 recorded violation

minorCode 10FCleaning and sanitizing

Official wording

Non-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.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from NYC Department of Health and Mental Hygiene, Dec 15, 2024 · Original Source

Cycle Inspection / Initial Inspection

Oct 15, 2024

Violations cited

Official score: 17 · Understand this area’s scale

4 recorded violations

criticalCode 06CContamination

Official wording

Food, 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.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
criticalCode 06DContamination

Official wording

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

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
minorCode 10FCleaning and sanitizing

Official wording

Non-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.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
minorCode 09CCleaning and sanitizing

Official wording

Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from NYC Department of Health and Mental Hygiene, Oct 15, 2024 · Original Source

Administrative Miscellaneous / Initial Inspection

Oct 15, 2024

Violations cited

2 recorded violations

minorCode 19-06Equipment and utensils

Official wording

Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station)

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues
minorCode 19-10Permits, training, and postings

Official wording

Failure to display required signage about plastic straw availability

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

Official record from NYC Department of Health and Mental Hygiene, Oct 15, 2024 · Original Source

Trans Fat / Re-inspection

Feb 21, 2024

Violations cited

1 recorded violation

notedCode 16-02Food temperature

Official wording

The original nutrition fact labels or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site.

In plain English

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 temperature

Official record from NYC Department of Health and Mental Hygiene, Feb 21, 2024 · Original Source

Cycle Inspection / Re-inspection

Feb 21, 2024

A Grade

Official score: 12 · Understand this area’s scale

4 recorded violations

criticalCode 06CContamination

Official wording

Food, 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.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
minorCode 09CCleaning and sanitizing

Official wording

Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
minorCode 28-05Contamination

Official wording

Food adulterated or misbranded. Adulterated or misbranded food possessed, being manufactured, produced, packed, sold, offered for sale, delivered or given away

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
criticalCode 06DContamination

Official wording

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

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

Official record from NYC Department of Health and Mental Hygiene, Feb 21, 2024 · Original Source

Cycle Inspection / Initial Inspection

Oct 6, 2023

Violations cited

Official score: 21 · Understand this area’s scale

3 recorded violations

criticalCode 02GFood temperature

Official wording

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.

In plain English

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 temperature
criticalCode 06DContamination

Official wording

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

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
criticalCode 06AHandwashing

Official wording

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.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

Official record from NYC Department of Health and Mental Hygiene, Oct 6, 2023 · Original Source

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