What is Sovic African Restaurant's health inspection score?

Sovic African Restaurant has a SafeDine safety score of 89 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Sovic African Restaurant last inspected?

Sovic African Restaurant was last inspected on October 17, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Sovic African Restaurant have?

Sovic African Restaurant has 11 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Sovic African Restaurant safe to eat at?

Yes, Sovic African Restaurant has an excellent safety record with a score of 89/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Sovic African Restaurant serve?

Sovic African Restaurant serves African cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Sovic African Restaurant

Name: Sovic African Restaurant
Address: 109-11 FARMERS BOULEVARD, Queens, 11412
Rating: 89

109-11 FARMERS BOULEVARD, Queens

Last inspected 7mo ago

▲Improving

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0Excellent

African•Queens

Ranked #976 of 1000 in QueensBetter than 95% of african restaurants

Improving

3 inspections

Last: Oct 17, 2025

medium confidence

Directions Order

Inspections

Clean Rate

3.7

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

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-28

Final Score

Impact Breakdown

High Priority

-8 pts

Direct health hazards • 10 pts each

Intermediate

-6 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

+31 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 72/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (89/100) 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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109-11 FARMERS BOULEVARD, Queens, NY 11412

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Violation Timeline

Sep 2025

1 inspections

4 high priority

4 intermediate

Sep

Oct 2025

2 inspections

2 high priority

1 intermediate

Inspection History

3 records on file

1 Pre-permit (Non-operational) / Compliance Inspection1 Pre-permit (Non-operational) / Re-inspection1 Pre-permit (Non-operational) / Initial Inspection

Oct 25

Pre-permit (Non-operational) / Compliance Inspection InspectionLatestViolations were cited in the following area(s).

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 (Non-operational) / Re-inspection InspectionViolations were cited in the following area(s).

2 High

2 total1 risk factor

75/100inspection score

−20 pts

High Priority (2)

−20 pts

05FInsufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures−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

Base deductions−20 pts

Risk factor bonus (1× +5)−5 pts

Sep 25

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

4 High4 Med

8 total1 risk factor

35/100inspection score

−60 pts

High Priority (4)

−40 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
05FInsufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures−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
05HNo approved written standard operating procedure for avoiding contamination by refillable returnable containers.−10

Intermediate (4)

−20 pts

10GDishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.−5
28-06Contract with a pest management professional not in place. Record of extermination activities not kept on premises.−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

Base deductions−60 pts

Risk factor bonus (1× +5)−5 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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