What is Lahi's health inspection score?

Lahi has a SafeDine safety score of 0 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Lahi last inspected?

Lahi was last inspected on May 11, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Lahi have?

Lahi has 13 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Lahi safe to eat at?

Lahi has a safety score of 0/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Lahi serve?

Lahi serves Filipino cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Lahi

Name: Lahi
Address: 51-24 VAN LOON STREET, Queens, 11373
Rating: 0

51-24 VAN LOON STREET, Queens

Last Inspected: 5/11/2026

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0Poor

Filipino•Queens

Ranked #976 of 1000 in QueensBetter than 91% of filipino restaurants

Declining

2 inspections

Last: May 11, 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

Pest issuesHigh Priority

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-103

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

-23 pts

Latest

100% weight

2nd

60% 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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51-24 VAN LOON STREET, Queens, NY 11373

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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

7 High1 Med

8 total6 risk factors

0/100inspection score

−75 pts

High Priority (7)

−70 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
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
02BHot TCS food item not held at or above 140 °F.Risk Factor−10
02HAfter cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.Risk Factor−10
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−10
04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.Risk Factor−10

Intermediate (1)

−5 pts

10GDishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.−5

Base deductions−75 pts

Risk factor bonus (6× +5)−30 pts

Oct 25

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

4 High1 Med

5 total4 risk factors

35/100inspection score

−45 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
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
02HAfter cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.Risk Factor−10

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−45 pts

Risk factor bonus (4× +5)−20 pts

Community Reviews

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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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