What is Chill Tavern Bbq's health inspection score?

Chill Tavern Bbq has a SafeDine safety score of 53 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Chill Tavern Bbq last inspected?

Chill Tavern Bbq was last inspected on January 15, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Chill Tavern Bbq have?

Chill Tavern Bbq has 9 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Chill Tavern Bbq safe to eat at?

Chill Tavern Bbq has a safety score of 53/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Chill Tavern Bbq serve?

Chill Tavern Bbq serves Barbecue cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Chill Tavern Bbq

Name: Chill Tavern Bbq
Address: 137-38 NORTHERN BOULEVARD, Queens, 11354
Rating: 53

137-38 NORTHERN BOULEVARD, Queens

Last Inspected: 1/15/2026

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0Fair

Barbecue•Queens

Ranked #976 of 1000 in QueensBetter than 97% of barbecue restaurants

Unknown

1 inspection

Last: Jan 15, 2026

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

5 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

Plumbing issues

Plumbing or waste disposal problems

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

-110

Final Score

Impact Breakdown

High Priority

-10 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

Latest

100% weight

Real-time Score: 0/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (53/100) 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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137-38 NORTHERN BOULEVARD, Queens, NY 11354

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Inspection History

1 record on file

1 Pre-permit (Operational) / Initial Inspection

Jan 26

Pre-permit (Operational) / Initial Inspection InspectionLatestViolations were cited in the following area(s).

7 High2 Med

9 total6 risk factors

0/100inspection score

−80 pts

High Priority (7)

−70 pts

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
06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.Risk Factor−10
02BHot TCS food item not held at or above 140 °F.Risk Factor−10
06ESanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.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
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
04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.Risk Factor−10

Intermediate (2)

−10 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
09BThawing procedure improper.−5

Base deductions−80 pts

Risk factor bonus (6× +5)−30 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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