What is Adobo Mexican Grill's health inspection score?

Adobo Mexican Grill has a SafeDine safety score of 59 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Adobo Mexican Grill last inspected?

Adobo Mexican Grill was last inspected on February 9, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Adobo Mexican Grill have?

Adobo Mexican Grill has 7 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Adobo Mexican Grill safe to eat at?

Adobo Mexican Grill has a safety score of 59/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Adobo Mexican Grill serve?

Adobo Mexican Grill serves Tex-Mex cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Adobo Mexican Grill

Name: Adobo Mexican Grill
Address: 76-12 ROOSEVELT AVENUE, Queens, 11372
Rating: 59

76-12 ROOSEVELT AVENUE, Queens

Last Inspected: 2/9/2026

▲Improving

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0Fair

Tex-Mex•Queens

Ranked #760 of 1000 in Queens

Improving

2 inspections

Last: Feb 9, 2026

medium confidence

Directions Order

Inspections

Clean Rate

3.5

Avg Violations

4 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

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issuesHigh Priority

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-41

Final Score

Impact Breakdown

High Priority

-4 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+30 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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76-12 ROOSEVELT AVENUE, Queens, NY 11372

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Inspection History

2 records on file

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

Feb 26

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

2 High

2 total2 risk factors

70/100inspection score

−20 pts

High Priority (2)

−20 pts

06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.Risk Factor−10
02BHot TCS food item not held at or above 140 °F.Risk Factor−10

Base deductions−20 pts

Risk factor bonus (2× +5)−10 pts

Dec 25

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

4 High1 Med

5 total3 risk factors

40/100inspection score

−45 pts

High Priority (4)

−40 pts

04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.Risk Factor−10
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
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
06FWiping cloths not stored clean and dry, or in a sanitizing solution, between uses.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 (3× +5)−15 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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