What is EL Comal Restaurant's health inspection score?

EL Comal Restaurant has a SafeDine safety score of 26 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was EL Comal Restaurant last inspected?

EL Comal Restaurant was last inspected on March 17, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does EL Comal Restaurant have?

EL Comal Restaurant has 16 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is EL Comal Restaurant safe to eat at?

EL Comal Restaurant has a safety score of 26/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does EL Comal Restaurant serve?

EL Comal Restaurant serves Latin American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

EL Comal Restaurant

Name: EL Comal Restaurant
Address: 148-60 HILLSIDE AVENUE, Queens, 11435
Rating: 26

148-60 HILLSIDE AVENUE, Queens

Last Inspected: 3/17/2026

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0Poor

Latin American•Queens

Ranked #945 of 1000 in QueensBetter than 25% of latin american restaurants

Declining

3 inspections

Last: Mar 17, 2026

high confidence

Directions Order

Inspections

Clean Rate

5.3

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Pest issuesHigh Priority

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-74

Final Score

Impact Breakdown

High Priority

-4 pts

Direct health hazards • 10 pts each

Intermediate

-11 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

-20 pts

Latest

100% weight

2nd

60% weight

3rd

30% 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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148-60 HILLSIDE AVENUE, Queens, NY 11435

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Violation Timeline

Apr 2025

1 inspections

3 high priority

1 intermediate

Apr

Feb 2026

1 inspections

3 high priority

3 intermediate

Mar 2026

1 inspections

4 high priority

2 intermediate

Mar

Inspection History

3 records on file

1 Cycle Inspection / Re-inspection1 Cycle Inspection / Initial Inspection1 Pre-permit (Operational) / Initial Inspection

Mar 26

Cycle Inspection / Re-inspection InspectionLatestViolations were cited in the following area(s).

4 High2 Med

6 total4 risk factors

30/100inspection score

−50 pts

High Priority (4)

−40 pts

04LEvidence of mice or live mice in establishment's food or non-food areas.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
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

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−50 pts

Risk factor bonus (4× +5)−20 pts

Feb 26

Cycle Inspection / Initial Inspection InspectionViolations were cited in the following area(s).

3 High3 Med

6 total3 risk factors

40/100inspection score

−45 pts

High Priority (3)

−30 pts

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
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
04LEvidence of mice or live mice in establishment's food or non-food areas.Risk Factor−10

Intermediate (3)

−15 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
10AToilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door.−5

Base deductions−45 pts

Risk factor bonus (3× +5)−15 pts

Apr 25

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

3 High1 Med

4 total

65/100inspection score

4 violations recorded. Detailed descriptions not available for this inspection.

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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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