What is Q Marqet's health inspection score?

Q Marqet has a SafeDine safety score of 6 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Q Marqet last inspected?

Q Marqet was last inspected on May 6, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Q Marqet have?

Q Marqet has 13 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Q Marqet safe to eat at?

Q Marqet has a safety score of 6/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Q Marqet serve?

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

Official Health Record

Q Marqet

Name: Q Marqet
Address: 38 EAST 98 STREET, Manhattan, 10029
Rating: 6

38 EAST 98 STREET, Manhattan

Last Inspected: 5/6/2026

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0Poor

American•Manhattan

Ranked #965 of 1000 in ManhattanBetter than 22% of american restaurants

Declining

2 inspections

Last: May 6, 2026

medium confidence

Directions Order

Inspections

Clean Rate

6.5

Avg Violations

1 month 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 issuesHigh Priority

Plumbing or waste disposal problems

Pest issuesHigh Priority

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-100

Final Score

Impact Breakdown

High Priority

-29 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

-38 pts

Latest

100% weight

2nd

60% weight

Real-time Score: 1/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (6/100) which is computed during our regular data sync.

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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38 EAST 98 STREET, Manhattan, NY 10029

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Inspection History

2 records on file

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

May 26

Cycle Inspection / Re-inspection InspectionLatest

9 High

9 total5 risk factors

0/100inspection score

−90 pts

High Priority (9)

−90 pts

02BHot TCS food item not held at or above 140 °F.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
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
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.−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
05FInsufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures−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
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.−10
04OLive animal other than fish in tank or service animal present in facility’s food or non-food area.Risk Factor−10

Base deductions−90 pts

Risk factor bonus (5× +5)−25 pts

Mar 26

Cycle Inspection / Initial Inspection Inspection

4 High

4 total3 risk factors

45/100inspection score

−40 pts

High Priority (4)

−40 pts

04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.Risk Factor−10
04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.Risk Factor−10
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.−10
02BHot TCS food item not held at or above 140 °F.Risk Factor−10

Base deductions−40 pts

Risk factor bonus (3× +5)−15 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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