What is Fresh Ibakery's health inspection score?

Fresh Ibakery has a SafeDine safety score of 45 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Fresh Ibakery last inspected?

Fresh Ibakery was last inspected on March 23, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Fresh Ibakery have?

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

Is Fresh Ibakery safe to eat at?

Fresh Ibakery has a safety score of 45/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Fresh Ibakery serve?

Fresh Ibakery serves Chinese cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Fresh Ibakery

Name: Fresh Ibakery
Address: 2210 86 STREET, Brooklyn, 11214
Rating: 45

2210 86 STREET, Brooklyn

Last Inspected: 3/23/2026

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0Poor

Chinese•Brooklyn

Ranked #980 of 1000 in BrooklynBetter than 90% of chinese restaurants

Stable

2 inspections

Last: Mar 23, 2026

medium confidence

Directions Order

Inspections

Clean Rate

4.5

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-55

Final Score

Impact Breakdown

High Priority

-4 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

0 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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2210 86 STREET, Brooklyn, NY 11214

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Inspection History

2 records on file

1 Cycle Inspection / Re-inspection1 Cycle Inspection / Initial Inspection

Mar 26

Cycle Inspection / Re-inspection InspectionLatestViolations were cited in the following area(s).

3 High1 Med

4 total3 risk factors

50/100inspection score

−35 pts

High Priority (3)

−30 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
04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.Risk Factor−10
02BHot TCS food item not held at or above 140 °F.Risk Factor−10

Intermediate (1)

−5 pts

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−35 pts

Risk factor bonus (3× +5)−15 pts

Dec 25

Cycle Inspection / Initial Inspection InspectionViolations were cited in the following area(s).

3 High2 Med

5 total2 risk factors

50/100inspection score

−40 pts

High Priority (3)

−30 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
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
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

Intermediate (2)

−10 pts

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
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

Base deductions−40 pts

Risk factor bonus (2× +5)−10 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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