What is The Monster Crab's health inspection score?

The Monster Crab has a SafeDine safety score of 40 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The Monster Crab last inspected?

The Monster Crab was last inspected on May 4, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Monster Crab have?

The Monster Crab has 15 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Monster Crab safe to eat at?

The Monster Crab has a safety score of 40/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does The Monster Crab serve?

The Monster Crab serves Seafood cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

The Monster Crab

Name: The Monster Crab
Address: 211-35 26 AVENUE, Queens, 11360
Rating: 40

211-35 26 AVENUE, Queens

Last Inspected: 5/4/2026

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0Poor

Seafood•Queens

Ranked #976 of 1000 in QueensBetter than 51% of seafood restaurants

Improving

2 inspections

Last: May 4, 2026

medium confidence

Directions Order

Inspections

Clean Rate

7.5

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

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

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

-84

Final Score

Impact Breakdown

High Priority

-6 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

+29 pts

Latest

100% weight

2nd

60% weight

Real-time Score: 16/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (40/100) 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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211-35 26 AVENUE, Queens, NY 11360

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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

04LEvidence of mice or live mice in establishment's food or non-food areas.Risk Factor−10
02BHot TCS food item not held at or above 140 °F.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
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−10

Intermediate (1)

−5 pts

09CDesign, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.−5

Base deductions−45 pts

Risk factor bonus (3× +5)−15 pts

Sep 25

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

5 High5 Med

10 total5 risk factors

0/100inspection score

−75 pts

High Priority (5)

−50 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
04LEvidence of mice or live mice in establishment's food or non-food areas.Risk Factor−10
06ESanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.Risk Factor−10
06APersonal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.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 (5)

−25 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
10GDishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.−5
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
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5

Base deductions−75 pts

Risk factor bonus (5× +5)−25 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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