What is Parlay's health inspection score?

Parlay has a SafeDine safety score of 81 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Parlay last inspected?

Parlay was last inspected on January 22, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Parlay have?

Parlay has 15 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Parlay safe to eat at?

Parlay has a good safety record with a score of 81/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Parlay serve?

Parlay serves Latin American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Parlay

Name: Parlay
Address: 36-08 30 AVENUE, Queens, 11103
Rating: 81

36-08 30 AVENUE, Queens

Last Inspected: 1/22/2026

▲Improving

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0Good

Latin American•Queens

Ranked #976 of 1000 in QueensBetter than 89% of latin american restaurants

Improving

4 inspections

Last: Jan 22, 2026

high confidence

Directions Order

Inspections

Clean Rate

3.8

Avg Violations

5 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

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issuesHigh Priority

Plumbing or waste disposal problems

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-44

Final Score

Impact Breakdown

High Priority

-5 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

+52 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 56/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (81/100) 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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36-08 30 AVENUE, Queens, NY 11103

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Violation Timeline

Jun 2025

1 inspections

2 high priority

Jun

Oct 2025

1 inspections

4 high priority

1 intermediate

Jan 2026

2 inspections

6 high priority

2 intermediate

Jan

Inspection History

4 records on file

1 Cycle Inspection / Reopening Inspection1 Cycle Inspection / Re-inspection1 Cycle Inspection / Initial Inspection1 Pre-permit (Operational) / Re-inspection

Jan 26

Cycle Inspection / Reopening Inspection InspectionLatestEstablishment re-opened by DOHMH.

1 Med

1 total

95/100inspection score

−5 pts

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−5 pts

Jan 26

Cycle Inspection / Re-inspection InspectionEstablishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed.

6 High1 Med

7 total5 risk factors

10/100inspection score

−65 pts

High Priority (6)

−60 pts

04FFood preparation area, food storage area, or other area used by employees or patrons, contaminated by sewage or liquid waste.Risk Factor−10
04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.Risk Factor−10
04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.Risk Factor−10
05ASewage disposal system is not provided, improper, inadequate or unapproved.−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
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 (1)

−5 pts

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

Base deductions−65 pts

Risk factor bonus (5× +5)−25 pts

Oct 25

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

4 High1 Med

5 total3 risk factors

40/100inspection score

−45 pts

High Priority (4)

−40 pts

04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.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
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

Intermediate (1)

−5 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

Base deductions−45 pts

Risk factor bonus (3× +5)−15 pts

Jun 25

Pre-permit (Operational) / Re-inspection InspectionViolations were cited in the following area(s).

2 High

2 total2 risk factors

70/100inspection score

−20 pts

High Priority (2)

−20 pts

04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.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

Base deductions−20 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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