What is Pollos Mario's health inspection score?

Pollos Mario has a SafeDine safety score of 42 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Pollos Mario last inspected?

Pollos Mario was last inspected on March 27, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Pollos Mario have?

Pollos Mario has 18 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Pollos Mario safe to eat at?

Pollos Mario has a safety score of 42/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Pollos Mario serve?

Pollos Mario serves Latin American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Pollos Mario

Name: Pollos Mario
Address: 62-01 WOODSIDE AVENUE, Queens, 11377
Rating: 42

62-01 WOODSIDE AVENUE, Queens

Last Inspected: 3/27/2026

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0Poor

Latin American•Queens

Ranked #889 of 1000 in QueensBetter than 30% of latin american restaurants

Stable

4 inspections

Last: Mar 27, 2026

high confidence

Directions Order

Inspections

Clean Rate

4.5

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

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-42

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+3 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 58/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (42/100) 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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62-01 WOODSIDE AVENUE, Queens, NY 11377

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Violation Timeline

May 2025

1 inspections

5 high priority

1 intermediate

May

Jul 2025

1 inspections

2 intermediate

Sep 2025

1 inspections

4 high priority

2 intermediate

Sep

Mar 2026

1 inspections

2 high priority

2 intermediate

Inspection History

4 records on file

1 Cycle Inspection / Re-inspection2 Cycle Inspection / Initial Inspection1 Administrative Miscellaneous / Re-inspection

Mar 26

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

2 High2 Med

4 total1 risk factor

65/100inspection score

−30 pts

High Priority (2)

−20 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
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 (2)

−10 pts

10GDishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.−5
09BThawing procedure improper.−5

Base deductions−30 pts

Risk factor bonus (1× +5)−5 pts

Sep 25

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

4 High2 Med

6 total4 risk factors

30/100inspection score

−50 pts

High Priority (4)

−40 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
06FWiping cloths not stored clean and dry, or in a sanitizing solution, between uses.Risk Factor−10
06ESanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.Risk Factor−10
02BHot TCS food item not held at or above 140 °F.Risk Factor−10

Intermediate (2)

−10 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
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

Jul 25

Administrative Miscellaneous / Re-inspection InspectionViolations were cited in the following area(s).

2 Med

2 total

90/100inspection score

−10 pts

Intermediate (2)

−10 pts

20-06Current letter grade or Grade Pending card not posted−5
19-10Failure to display required signage about plastic straw availability−5

Base deductions−10 pts

May 25

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

5 High1 Med

6 total5 risk factors

20/100inspection score

−55 pts

High Priority (5)

−50 pts

02BHot TCS food item not held at or above 140 °F.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
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
04NFilth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.Risk Factor−10
06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.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−55 pts

Risk factor bonus (5× +5)−25 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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