What is El Gallo Negro's health inspection score?

El Gallo Negro has a SafeDine safety score of 44 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was El Gallo Negro last inspected?

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

How many health violations does El Gallo Negro have?

El Gallo Negro has 10 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is El Gallo Negro safe to eat at?

El Gallo Negro has a safety score of 44/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does El Gallo Negro serve?

El Gallo Negro serves Mexican cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

El Gallo Negro

Name: El Gallo Negro
Address: 41-34C CRESCENT STREET, Queens, 11101
Rating: 44

41-34C CRESCENT STREET, Queens

Last Inspected: 5/11/2026

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0Poor

Mexican•Queens

Ranked #976 of 1000 in QueensBetter than 84% of mexican restaurants

Declining

2 inspections

Last: May 11, 2026

medium confidence

Directions Order

Inspections

Clean Rate

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

Handwashing

Employees not properly washing hands — contamination risk

Pest issuesHigh Priority

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-56

Final Score

Impact Breakdown

High Priority

-10 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

-10 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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41-34C CRESCENT STREET, Queens, NY 11101

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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

4 High1 Med

5 total3 risk factors

40/100inspection score

−45 pts

High Priority (4)

−40 pts

02BHot TCS food item not held at or above 140 °F.Risk Factor−10
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.−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
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 (1)

−5 pts

09EWash hands sign not posted near or above hand washing sink.−5

Base deductions−45 pts

Risk factor bonus (3× +5)−15 pts

Mar 26

Cycle Inspection / Initial Inspection Inspection

3 High2 Med

5 total2 risk factors

50/100inspection score

−40 pts

High Priority (3)

−30 pts

06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.Risk Factor−10
08CPesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.−10
06BTobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.Risk Factor−10

Intermediate (2)

−10 pts

09BThawing procedure improper.−5
10GDishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.−5

Base deductions−40 pts

Risk factor bonus (2× +5)−10 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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