What is Griddle Cafe & Deli's health inspection score?

Griddle Cafe & Deli has a SafeDine safety score of 41 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Griddle Cafe & Deli last inspected?

Griddle Cafe & Deli was last inspected on March 26, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Griddle Cafe & Deli have?

Griddle Cafe & Deli has 11 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Griddle Cafe & Deli safe to eat at?

Griddle Cafe & Deli has a safety score of 41/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Griddle Cafe & Deli serve?

Griddle Cafe & Deli serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Griddle Cafe & Deli

Name: Griddle Cafe & Deli
Address: 30-18 HUNTERS POINT AVENUE, Queens, 11101
Rating: 41

30-18 HUNTERS POINT AVENUE, Queens

Last Inspected: 3/26/2026

▲Improving

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0Poor

American•Queens

Ranked #892 of 1000 in QueensBetter than 22% of american restaurants

Improving

2 inspections

Last: Mar 26, 2026

medium confidence

Directions Order

Inspections

Clean Rate

5.5

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violationHigh Priority

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-59

Final Score

Impact Breakdown

High Priority

-8 pts

Direct health hazards • 10 pts each

Intermediate

-12 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+25 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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30-18 HUNTERS POINT AVENUE, Queens, NY 11101

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Inspection History

2 records on file

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

Mar 26

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

2 High2 Med

4 total2 risk factors

60/100inspection score

−30 pts

High Priority (2)

−20 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
04LEvidence of mice or live mice in establishment's food or non-food areas.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−30 pts

Risk factor bonus (2× +5)−10 pts

Mar 26

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

4 High3 Med

7 total2 risk factors

35/100inspection 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
04LEvidence of mice or live mice in establishment's food or non-food areas.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
03CUnclean or cracked whole eggs or unpasteurized liquid, frozen or powdered eggs kept or used.−10

Intermediate (3)

−15 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
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−55 pts

Risk factor bonus (2× +5)−10 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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