What is Millie's Good Times Deli's health inspection score?

Millie's Good Times Deli has a SafeDine safety score of 35 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Millie's Good Times Deli last inspected?

Millie's Good Times Deli was last inspected on June 20, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Millie's Good Times Deli have?

Millie's Good Times Deli has 9 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Millie's Good Times Deli safe to eat at?

Millie's Good Times Deli has a safety score of 35/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Millie's Good Times Deli serve?

Millie's Good Times Deli serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Millie's Good Times Deli

Name: Millie's Good Times Deli
Address: 13-01 JACKSON AVENUE, Queens, 11101
Rating: 35

13-01 JACKSON AVENUE, Queens

Last inspected 11mo ago

▲Improving

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0Poor

American•Queens

Ranked #976 of 1000 in QueensBetter than 22% of american restaurants

Improving

2 inspections

Last: Jun 20, 2025

medium confidence

Directions Order

Inspections

Clean Rate

4.5

Avg Violations

12 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

Pest issuesHigh Priority

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-65

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-8 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+25 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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13-01 JACKSON AVENUE, Queens, NY 11101

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Inspection History

2 records on file

1 Pre-permit (Operational) / Re-inspection1 Pre-permit (Operational) / Initial Inspection

Jun 25

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

2 High2 Med

4 total2 risk factors

60/100inspection score

−30 pts

High Priority (2)

−20 pts

04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.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

Intermediate (2)

−10 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
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−30 pts

Risk factor bonus (2× +5)−10 pts

Apr 25

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

4 High1 Med

5 total4 risk factors

35/100inspection score

−45 pts

High Priority (4)

−40 pts

04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.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
02BHot TCS food item not held at or above 140 °F.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

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−45 pts

Risk factor bonus (4× +5)−20 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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