What is Blaze Halal Grill's health inspection score?

Blaze Halal Grill has a SafeDine safety score of 51 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Blaze Halal Grill last inspected?

Blaze Halal Grill was last inspected on October 7, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Blaze Halal Grill have?

Blaze Halal Grill has 21 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Blaze Halal Grill safe to eat at?

Blaze Halal Grill has a safety score of 51/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Blaze Halal Grill serve?

Blaze Halal Grill serves Pakistani cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Blaze Halal Grill

Name: Blaze Halal Grill
Address: 2004 BATH AVENUE, Brooklyn, 11214
Rating: 51

2004 BATH AVENUE, Brooklyn

Last inspected 8mo ago

▲Improving

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0Fair

Pakistani•Brooklyn

Ranked #980 of 1000 in BrooklynBetter than 80% of pakistani restaurants

Improving

3 inspections

Last: Oct 7, 2025

medium confidence

Directions Order

Inspections

Clean Rate

Avg Violations

8 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

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issuesHigh Priority

Evidence of pests found during inspection

Plumbing issuesHigh Priority

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-54

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-10 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

+45 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 46/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (51/100) 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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2004 BATH AVENUE, Brooklyn, NY 11214

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Violation Timeline

Sep 2025

1 inspections

11 high priority

5 intermediate

Sep

Oct 2025

2 inspections

2 high priority

3 intermediate

Inspection History

3 records on file

2 Pre-permit (Operational) / Reopening Inspection1 Pre-permit (Operational) / Initial Inspection

Oct 25

Pre-permit (Operational) / 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

Oct 25

Pre-permit (Operational) / Reopening Inspection InspectionEstablishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed.

2 High2 Med

4 total2 risk factors

60/100inspection score

−30 pts

High Priority (2)

−20 pts

04NFilth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.Risk Factor−10
04LEvidence of mice or live mice in establishment's food or non-food areas.Risk Factor−10

Intermediate (2)

−10 pts

08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−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−30 pts

Risk factor bonus (2× +5)−10 pts

Sep 25

Pre-permit (Operational) / Initial Inspection InspectionEstablishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed.

11 High5 Med

16 total9 risk factors

0/100inspection score

−135 pts

High Priority (11)

−110 pts

04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.Risk Factor−10
04JProperly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.Risk Factor−10
04FFood preparation area, food storage area, or other area used by employees or patrons, contaminated by sewage or liquid waste.Risk Factor−10
04NFilth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.Risk Factor−10
02ITCS food removed from cold holding or prepared from or combined with ingredients at room temperature not cooled by an approved method to 41 °F or below within 4 hours.Risk Factor−10
04LEvidence of mice or live mice in establishment's food or non-food areas.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
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
05ASewage disposal system is not provided, improper, inadequate or unapproved.−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
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

Intermediate (5)

−25 pts

10GDishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.−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
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
10HSingle service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.−5

Base deductions−135 pts

Risk factor bonus (9× +5)−45 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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