What is Asian Jewels Seafood Restaurant's health inspection score?

Asian Jewels Seafood Restaurant 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 Asian Jewels Seafood Restaurant last inspected?

Asian Jewels Seafood Restaurant was last inspected on September 12, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Asian Jewels Seafood Restaurant have?

Asian Jewels Seafood Restaurant has 17 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Asian Jewels Seafood Restaurant safe to eat at?

Asian Jewels Seafood Restaurant 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 Asian Jewels Seafood Restaurant serve?

Asian Jewels Seafood Restaurant serves Chinese cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Asian Jewels Seafood Restaurant

Name: Asian Jewels Seafood Restaurant
Address: 133-30 39 AVENUE, Queens, 11354
Rating: 45

133-30 39 AVENUE, Queens

Last inspected 9mo ago

▲Improving

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0Poor

Chinese•Queens

Ranked #976 of 1000 in QueensBetter than 90% of chinese restaurants

Improving

3 inspections

Last: Sep 12, 2025

medium confidence

Directions Order

Inspections

Clean Rate

5.7

Avg Violations

9 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Pest issuesHigh Priority

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-55

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-9 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+60 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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133-30 39 AVENUE, Queens, NY 11354

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Violation Timeline

Jun 2025

1 inspections

4 high priority

4 intermediate

Jun

Sep 2025

2 inspections

6 high priority

3 intermediate

Inspection History

3 records on file

1 Cycle Inspection / Reopening Inspection1 Cycle Inspection / Re-inspection1 Cycle Inspection / Initial Inspection

Sep 25

Cycle Inspection / Reopening Inspection InspectionLatestEstablishment re-opened by DOHMH.

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

Sep 25

Cycle Inspection / Re-inspection InspectionEstablishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed.

6 High2 Med

8 total6 risk factors

0/100inspection score

−70 pts

High Priority (6)

−60 pts

04NFilth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.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
04MLive roaches in facility's food or non-food area.Risk Factor−10
04LEvidence of mice or live mice in establishment's food or non-food areas.Risk Factor−10
04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.Risk Factor−10
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

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
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5

Base deductions−70 pts

Risk factor bonus (6× +5)−30 pts

Jun 25

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

4 High4 Med

8 total4 risk factors

20/100inspection score

−60 pts

High Priority (4)

−40 pts

04MLive roaches in facility's food or non-food area.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
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
06ESanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.Risk Factor−10

Intermediate (4)

−20 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
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5
28-06Contract with a pest management professional not in place. Record of extermination activities not kept on premises.−5

Base deductions−60 pts

Risk factor bonus (4× +5)−20 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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