What is Halal Krispy Fried Chicken And Pizza's health inspection score?

Halal Krispy Fried Chicken And Pizza has a SafeDine safety score of 48 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Halal Krispy Fried Chicken And Pizza last inspected?

Halal Krispy Fried Chicken And Pizza was last inspected on April 28, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Halal Krispy Fried Chicken And Pizza have?

Halal Krispy Fried Chicken And Pizza has 18 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Halal Krispy Fried Chicken And Pizza safe to eat at?

Halal Krispy Fried Chicken And Pizza has a safety score of 48/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Halal Krispy Fried Chicken And Pizza serve?

Halal Krispy Fried Chicken And Pizza serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Halal Krispy Fried Chicken And Pizza

Name: Halal Krispy Fried Chicken And Pizza
Address: 179-33 HILLSIDE AVENUE, Queens, 11432
Rating: 48

179-33 HILLSIDE AVENUE, Queens

Last Inspected: 4/28/2026

▲Improving

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0Poor

American•Queens

Ranked #976 of 1000 in QueensBetter than 22% of american restaurants

Improving

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

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Pest issuesHigh Priority

Evidence of pests found during inspection

Other violationHigh Priority

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-57

Final Score

Impact Breakdown

High Priority

-23 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+48 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 43/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (48/100) 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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179-33 HILLSIDE AVENUE, Queens, NY 11432

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Inspection History

3 records on file

2 Pre-permit (Operational) / Reopening Inspection1 Pre-permit (Operational) / Initial Inspection

Apr 26

Pre-permit (Operational) / Reopening Inspection InspectionLatest

1 High

1 total

90/100inspection score

−10 pts

High Priority (1)

−10 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

Base deductions−10 pts

Apr 26

Pre-permit (Operational) / Reopening Inspection Inspection

5 High

5 total2 risk factors

40/100inspection score

−50 pts

High Priority (5)

−50 pts

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
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−10
08CPesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.−10
04KEvidence of rats or live rats in establishment's food or non-food areas.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

Base deductions−50 pts

Risk factor bonus (2× +5)−10 pts

Apr 26

Pre-permit (Operational) / Initial Inspection Inspection

11 High1 Med

12 total6 risk factors

0/100inspection score

−115 pts

High Priority (11)

−110 pts

04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.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
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
03AFood, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site.Risk Factor−10
02HAfter cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.Risk Factor−10
02BHot TCS food item not held at or above 140 °F.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
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−10
05HNo approved written standard operating procedure for avoiding contamination by refillable returnable containers.−10
04KEvidence of rats or live rats in establishment's food or non-food areas.Risk Factor−10
08CPesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.−10

Intermediate (1)

−5 pts

28-06Contract with a pest management professional not in place. Record of extermination activities not kept on premises.−5

Base deductions−115 pts

Risk factor bonus (6× +5)−30 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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