What is Akino/ Teazzi Tea Shop's health inspection score?

Akino/ Teazzi Tea Shop has a SafeDine safety score of 26 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Akino/ Teazzi Tea Shop last inspected?

Akino/ Teazzi Tea Shop was last inspected on March 5, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Akino/ Teazzi Tea Shop have?

Akino/ Teazzi Tea Shop has 31 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Akino/ Teazzi Tea Shop safe to eat at?

Akino/ Teazzi Tea Shop has a safety score of 26/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Akino/ Teazzi Tea Shop serve?

Akino/ Teazzi Tea Shop serves Japanese cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Akino/ Teazzi Tea Shop

Name: Akino/ Teazzi Tea Shop
Address: 82-80 BROADWAY, Queens, 11373
Rating: 26

82-80 BROADWAY, Queens

Last Inspected: 3/5/2026

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0Poor

Japanese•Queens

Ranked #976 of 1000 in QueensBetter than 39% of japanese restaurants

Declining

5 inspections

Last: Mar 5, 2026

high confidence

Directions Order

Inspections

Clean Rate

6.2

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

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issuesHigh Priority

Evidence of pests found during inspection

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

-73

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-17 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

-19 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 27/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (26/100) 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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82-80 BROADWAY, Queens, NY 11373

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Violation Timeline

May 2025

1 inspections

5 high priority

1 intermediate

May

Jul 2025

1 inspections

4 high priority

2 intermediate

Sep 2025

1 inspections

4 intermediate

Sep

Nov 2025

1 inspections

4 high priority

4 intermediate

Mar 2026

1 inspections

4 high priority

3 intermediate

Mar

Inspection History

5 records on file

2 Cycle Inspection / Initial Inspection2 Cycle Inspection / Re-inspection1 Administrative Miscellaneous / Initial Inspection

Mar 26

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

4 High3 Med

7 total4 risk factors

25/100inspection score

−55 pts

High Priority (4)

−40 pts

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
06FWiping cloths not stored clean and dry, or in a sanitizing solution, between uses.Risk Factor−10
04LEvidence of mice or live mice in establishment's food or non-food areas.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 (3)

−15 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
10HSingle service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.−5

Base deductions−55 pts

Risk factor bonus (4× +5)−20 pts

Nov 25

Cycle Inspection / Re-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

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
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
06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.Risk Factor−10

Intermediate (4)

−20 pts

09EWash hands sign not posted near or above hand washing sink.−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
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

Sep 25

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

4 Med

4 total

80/100inspection score

−20 pts

Intermediate (4)

−20 pts

19-06Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station)−5
19-10Failure to display required signage about plastic straw availability−5
20-06Current letter grade or Grade Pending card not posted−5
20-08Failure to post or conspicuously post healthy eating information−5

Base deductions−20 pts

Jul 25

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

4 High2 Med

6 total3 risk factors

35/100inspection score

−50 pts

High Priority (4)

−40 pts

04LEvidence of mice or live mice in establishment's food or non-food areas.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
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
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

08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5
09CDesign, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.−5

Base deductions−50 pts

Risk factor bonus (3× +5)−15 pts

May 25

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

5 High1 Med

6 total4 risk factors

25/100inspection score

−55 pts

High Priority (5)

−50 pts

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
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
02BHot TCS food item not held at or above 140 °F.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
04LEvidence of mice or live mice in establishment's food or non-food areas.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−55 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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