Donuts · New York City, NY

Krispy Kreme Doughnuts

22-02 31 Street

Last inspected Dec 11, 2024 · View Map ↗ · Compare ↗

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A Grade

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

Quick Answers

When was Krispy Kreme Doughnuts last inspected?: The most recent inspection on record was on Dec 11, 2024. The result listed by NYC Department of Health and Mental Hygiene was “Grade A” (official score 2).
Were any violations recorded at the last inspection?: Yes: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 2 inspections on record, from Aug 2, 2024 to Dec 11, 2024.
Has Krispy Kreme Doughnuts ever been closed by the health department?: No closure appears in the 2 inspection records we hold for this business. The earliest is dated Aug 2, 2024.

The Full Inspection History

2 inspections

Cycle Inspection / Re-inspection

Dec 11, 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 11, 2024 · Original Source

Cycle Inspection / Initial Inspection

Aug 2, 2024

Violations cited

Official score: 17 · Understand This Area’s Scale

2 recorded violations

criticalCode 04HFood temperature

Official Wording

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

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 05DHandwashing

Official Wording

No 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.

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.

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A Grade