Manhattan, NY — Carvel / Cinnabon, a frozen dessert establishment located at 301 6th Avenue in Manhattan's Greenwich Village, received a score of 24 points during a health inspection conducted on October 23, 2025, placing it in the Grade B range. The score falls near the upper end of the B category, just four points below the Grade C threshold of 28.
The inspection, carried out by the New York City Department of Health and Mental Hygiene (DOHMH), identified one critical violation and no non-critical violations. The data from this inspection was released publicly by DOHMH on March 20, 2026.
What Inspectors Found
The single violation cited during the inspection was classified as critical under violation code 06A, which addresses personal cleanliness standards for food service workers. Inspectors documented that adequate personal cleanliness was not maintained at the establishment.
Specifically, the citation noted that an outer garment was soiled with a possible contaminant, effective hair restraints were not being worn in areas where they are required, jewelry was being worn on hands or arms, and fingernail standards were not being met — including the presence of fingernail polish or fingernails that were not kept clean and trimmed.
While only one violation was recorded, it carried sufficient point weight to place the restaurant's score at 24, reflecting the seriousness with which the city's scoring system treats personal hygiene failures in food handling environments.
Food Safety Context
Personal cleanliness requirements for food service workers are established under NYC Health Code Article 81 and align with the FDA Food Code, which sets national standards for food safety practices. These regulations require that employees who handle food or work in food preparation areas maintain clean outer garments, use effective hair restraints, avoid wearing jewelry on hands and arms, and keep fingernails clean, trimmed, and free of polish.
These standards exist because contamination from personal items, soiled clothing, hair, or improperly maintained hands represents a direct pathway for pathogens to reach food products. In a frozen dessert operation where employees regularly handle product that is served directly to customers, compliance with these requirements is particularly relevant.
A score of 24 points is notable because it places the establishment at the higher end of the Grade B range. Under the city's grading system, scores between 14 and 27 receive a Grade B, meaning this location is only four points from receiving a Grade C — the lowest passing grade, which can trigger additional re-inspection requirements.
Inspection History
No prior inspection history is available in the DOHMH public database for this establishment. This may indicate that the October 2025 inspection was the location's initial inspection cycle, or that earlier records predate the current public dataset.
Understanding NYC Restaurant Grades
New York City assigns letter grades to restaurants based on the total violation points recorded during inspections:
- A (0–13 points): The establishment is in substantial compliance with food safety regulations.
- B (14–27 points): Some violations were identified that require correction.
- C (28+ points): Significant violations were found, and the establishment may face additional scrutiny and re-inspection.
Lower scores indicate fewer or less severe violations. Restaurants that receive a B or C grade on an initial inspection are offered a re-inspection opportunity to improve their score.
Consumers can verify restaurant inspection results through the DOHMH public restaurant inspection database or by checking the letter grade posted at the establishment's entrance, as required by city law.
More About This Restaurant
View the full inspection history for Carvel / Cinnabon including all past inspections, violations, and grade changes.
Violations Documented — Oct 23, 2025
CRITICAL
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (Code 06D)
CRITICAL
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. (Code 06A)
CRITICAL
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. (Code 06C)
CRITICAL
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (Code 06D)
Non-Critical
Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers. (Code 20-01)
Non-Critical
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. (Code 10G)
CRITICAL
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. (Code 06A)
Non-Critical
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. (Code 10F)
CRITICAL
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (Code 06D)
Non-Critical
Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers. (Code 20-01)
Non-Critical
Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers. (Code 20-01)
Non-Critical
Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers. (Code 20-01)
Non-Critical
Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers. (Code 20-01)
CRITICAL
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. (Code 06A)
Non-Critical
Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers. (Code 20-01)
CRITICAL
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. (Code 06C)
Non-Critical
Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers. (Code 20-01)
CRITICAL
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (Code 06D)
CRITICAL
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. (Code 06A)
CRITICAL
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. (Code 06C)
Non-Critical
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. (Code 10G)
Non-Critical
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. (Code 10F)
Non-Critical
Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers. (Code 20-01)
Non-Critical
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. (Code 10G)
Non-Critical
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. (Code 10F)
Non-Critical
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. (Code 10G)
CRITICAL
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (Code 06D)