What is Bon Bon Chicken's health inspection score?

Bon Bon Chicken 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 Bon Bon Chicken last inspected?

Bon Bon Chicken was last inspected on April 28, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Bon Bon Chicken have?

Bon Bon Chicken has 18 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Bon Bon Chicken safe to eat at?

Bon Bon Chicken 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 Bon Bon Chicken serve?

Bon Bon Chicken serves Chicken cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Bon Bon Chicken

Name: Bon Bon Chicken
Address: 239 BEDFORD PARK BOULEVARD, Bronx, 10458
Rating: 35

239 BEDFORD PARK BOULEVARD, Bronx

Last Inspected: 4/28/2026

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0Poor

Chicken•Bronx

Ranked #997 of 1000 in BronxBetter than 97% of chicken restaurants

Stable

3 inspections

Last: Apr 28, 2026

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Plumbing issuesHigh Priority

Plumbing or waste disposal problems

Pest issuesHigh Priority

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-81

Final Score

Impact Breakdown

High Priority

-15 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+1 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 19/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (35/100) 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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239 BEDFORD PARK BOULEVARD, Bronx, NY 10458

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Violation Timeline

Dec 2025

1 inspections

5 high priority

1 intermediate

Dec

Jan 2026

1 inspections

3 high priority

4 intermediate

Apr 2026

1 inspections

5 high priority

Apr

Inspection History

3 records on file

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

Apr 26

Cycle Inspection / Initial Inspection InspectionLatest

5 High

5 total3 risk factors

35/100inspection score

−50 pts

High Priority (5)

−50 pts

02BHot TCS food item not held at or above 140 °F.Risk Factor−10
04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.Risk Factor−10
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
03IJuice packaged on premises with no or incomplete label, no warning statementRisk Factor−10
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.−10

Base deductions−50 pts

Risk factor bonus (3× +5)−15 pts

Jan 26

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

3 High4 Med

7 total2 risk factors

40/100inspection score

−50 pts

High Priority (3)

−30 pts

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

Intermediate (4)

−20 pts

10GDishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.−5
09EWash hands sign not posted near or above hand washing sink.−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
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

Base deductions−50 pts

Risk factor bonus (2× +5)−10 pts

Dec 25

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

5 High1 Med

6 total4 risk factors

25/100inspection score

−55 pts

High Priority (5)

−50 pts

06APersonal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.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
04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.Risk Factor−10
04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.Risk Factor−10
02BHot TCS food item not held at or above 140 °F.Risk Factor−10

Intermediate (1)

−5 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

Base deductions−55 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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