What is Happy Lamb's health inspection score?

Happy Lamb has a SafeDine safety score of 70 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Happy Lamb last inspected?

Happy Lamb was last inspected on September 3, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Happy Lamb have?

Happy Lamb has 9 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Happy Lamb safe to eat at?

Happy Lamb has a good safety record with a score of 70/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Happy Lamb serve?

Happy Lamb serves Chinese cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Happy Lamb

Name: Happy Lamb
Address: 136-59 37 AVENUE, Queens, 11354
Rating: 70

136-59 37 AVENUE, Queens

Last inspected 9mo ago

▲Improving

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0Good

Chinese•Queens

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

Improving

2 inspections

Last: Sep 3, 2025

medium confidence

Directions Order

Inspections

Clean Rate

4.5

Avg Violations

9 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

Plumbing issues

Plumbing or waste disposal problems

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-43

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-12 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

+35 pts

Latest

100% weight

2nd

60% weight

Real-time Score: 57/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (70/100) 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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136-59 37 AVENUE, Queens, NY 11354

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Inspection History

2 records on file

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

Sep 25

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

09BThawing procedure improper.−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

Base deductions−20 pts

Risk factor bonus (1× +5)−5 pts

Jun 25

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

3 High3 Med

6 total3 risk factors

40/100inspection score

−45 pts

High Priority (3)

−30 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
06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.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 (3)

−15 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
09BThawing procedure improper.−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−45 pts

Risk factor bonus (3× +5)−15 pts

Community Reviews

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Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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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