What is The Swan's health inspection score?

The Swan has a SafeDine safety score of 62 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The Swan last inspected?

The Swan was last inspected on January 15, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Swan have?

The Swan has 13 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Swan safe to eat at?

The Swan has a safety score of 62/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does The Swan serve?

The Swan serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

The Swan

Name: The Swan
Address: 1048 BEDFORD AVENUE, Brooklyn, 11205
Rating: 62

1048 BEDFORD AVENUE, Brooklyn

Last Inspected: 1/15/2026

▲Improving

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0Fair

American•Brooklyn

Ranked #980 of 1000 in BrooklynBetter than 22% of american restaurants

Improving

3 inspections

Last: Jan 15, 2026

high confidence

Directions Order

Inspections

Clean Rate

4.3

Avg Violations

5 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

Pest issuesHigh Priority

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-38

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+47 pts

Latest

100% weight

2nd

60% weight

3rd

30% 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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1048 BEDFORD AVENUE, Brooklyn, NY 11205

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Violation Timeline

Jul 2025

1 inspections

7 high priority

2 intermediate

Jul

Oct 2025

1 inspections

3 high priority

Jan 2026

1 inspections

1 intermediate

Jan

Inspection History

3 records on file

2 Cycle Inspection / Initial Inspection1 Cycle Inspection / Re-inspection

Jan 26

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

1 Med

1 total

95/100inspection score

−5 pts

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−5 pts

Oct 25

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

3 High

3 total3 risk factors

55/100inspection score

−30 pts

High Priority (3)

−30 pts

02HAfter cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.Risk Factor−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
04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.Risk Factor−10

Base deductions−30 pts

Risk factor bonus (3× +5)−15 pts

Jul 25

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

7 High2 Med

9 total7 risk factors

0/100inspection score

−80 pts

High Priority (7)

−70 pts

06BTobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.Risk Factor−10
04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.Risk Factor−10
06ESanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.Risk Factor−10
06FWiping cloths not stored clean and dry, or in a sanitizing solution, between uses.Risk Factor−10
06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.Risk Factor−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
04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.Risk Factor−10

Intermediate (2)

−10 pts

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−80 pts

Risk factor bonus (7× +5)−35 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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