What is Pak Lahori Chilli's health inspection score?

Pak Lahori Chilli has a SafeDine safety score of 55 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Pak Lahori Chilli last inspected?

Pak Lahori Chilli was last inspected on March 24, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Pak Lahori Chilli have?

Pak Lahori Chilli has 19 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Pak Lahori Chilli safe to eat at?

Pak Lahori Chilli has a safety score of 55/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Pak Lahori Chilli serve?

Pak Lahori Chilli serves Pakistani cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Pak Lahori Chilli

Name: Pak Lahori Chilli
Address: 1026 CONEY ISLAND AVENUE, Brooklyn, 11230
Rating: 55

1026 CONEY ISLAND AVENUE, Brooklyn

Last Inspected: 3/24/2026

▲Improving

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0Fair

Pakistani•Brooklyn

Ranked #790 of 1000 in BrooklynBetter than 83% of pakistani restaurants

Improving

4 inspections

Last: Mar 24, 2026

high confidence

Directions Order

Inspections

Clean Rate

4.8

Avg Violations

3 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

Employee hygiene

Personal hygiene practices not followed

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-45

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-8 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+22 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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1026 CONEY ISLAND AVENUE, Brooklyn, NY 11230

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Violation Timeline

Apr 2025

1 inspections

2 high priority

4 intermediate

Apr

Aug 2025

1 inspections

5 high priority

2 intermediate

Jan 2026

1 inspections

2 high priority

1 intermediate

Jan

Mar 2026

1 inspections

1 high priority

2 intermediate

Inspection History

4 records on file

2 Cycle Inspection / Re-inspection2 Cycle Inspection / Initial Inspection

Mar 26

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

1 High2 Med

3 total1 risk factor

75/100inspection score

−20 pts

High Priority (1)

−10 pts

02BHot TCS food item not held at or above 140 °F.Risk Factor−10

Intermediate (2)

−10 pts

10DMechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes.−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−20 pts

Risk factor bonus (1× +5)−5 pts

Jan 26

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

2 High1 Med

3 total2 risk factors

65/100inspection score

−25 pts

High Priority (2)

−20 pts

04MLive roaches in facility's food or non-food area.Risk Factor−10
02BHot TCS food item not held at or above 140 °F.Risk Factor−10

Intermediate (1)

−5 pts

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

Base deductions−25 pts

Risk factor bonus (2× +5)−10 pts

Aug 25

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

5 High2 Med

7 total4 risk factors

20/100inspection score

−60 pts

High Priority (5)

−50 pts

02BHot TCS food item not held at or above 140 °F.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
04LEvidence of mice or live mice in establishment's food or non-food areas.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
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

Intermediate (2)

−10 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
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5

Base deductions−60 pts

Risk factor bonus (4× +5)−20 pts

Apr 25

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

2 High4 Med

6 total

60/100inspection score

6 violations recorded. Detailed descriptions not available for this inspection.

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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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