What is Shaji Bbq's health inspection score?

Shaji Bbq has a SafeDine safety score of 60 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Shaji Bbq last inspected?

Shaji Bbq was last inspected on April 7, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Shaji Bbq have?

Shaji Bbq has 8 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Shaji Bbq safe to eat at?

Shaji Bbq has a safety score of 60/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Shaji Bbq serve?

Shaji Bbq serves Chinese cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Shaji Bbq

Name: Shaji Bbq
Address: 11 EAST 7 STREET, Manhattan, 10003
Rating: 60

11 EAST 7 STREET, Manhattan

Last Inspected: 4/7/2026

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0Fair

Chinese•Manhattan

Ranked #965 of 1000 in ManhattanBetter than 90% of chinese restaurants

Improving

2 inspections

Last: Apr 7, 2026

medium confidence

Directions Order

Inspections

Clean Rate

Avg Violations

2 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

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Other violationHigh Priority

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-44

Final Score

Impact Breakdown

High Priority

-10 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+10 pts

Latest

100% weight

2nd

60% weight

Real-time Score: 56/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (60/100) 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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11 EAST 7 STREET, Manhattan, NY 10003

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Inspection History

2 records on file

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

Apr 26

Pre-permit (Operational) / Re-inspection InspectionLatest

3 High

3 total2 risk factors

60/100inspection score

−30 pts

High Priority (3)

−30 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.−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
06ESanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.Risk Factor−10

Base deductions−30 pts

Risk factor bonus (2× +5)−10 pts

Dec 25

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

3 High2 Med

5 total2 risk factors

50/100inspection score

−40 pts

High Priority (3)

−30 pts

03BShellfish not from approved source, not or improperly tagged/labeled; tags not retained for 90 days.−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
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

10DMechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes.−5
10GDishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.−5

Base deductions−40 pts

Risk factor bonus (2× +5)−10 pts

Community Reviews

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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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