What is 12 Corazones's health inspection score?

12 Corazones has a SafeDine safety score of 73 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was 12 Corazones last inspected?

12 Corazones was last inspected on January 7, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does 12 Corazones have?

12 Corazones has 18 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is 12 Corazones safe to eat at?

12 Corazones has a good safety record with a score of 73/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does 12 Corazones serve?

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

Official Health Record

12 Corazones

Name: 12 Corazones
Address: 86-22 ROOSEVELT AVENUE, Queens, 11372
Rating: 73

86-22 ROOSEVELT AVENUE, Queens

Last Inspected: 1/7/2026

▲Improving

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0Good

Latin American•Queens

Ranked #976 of 1000 in QueensBetter than 70% of latin american restaurants

Improving

3 inspections

Last: Jan 7, 2026

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

5 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

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-58

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

+34 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 42/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (73/100) 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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86-22 ROOSEVELT AVENUE, Queens, NY 11372

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Violation Timeline

May 2025

1 inspections

3 high priority

2 intermediate

May

Sep 2025

1 inspections

7 high priority

3 intermediate

Jan 2026

1 inspections

1 high priority

2 intermediate

Jan

Inspection History

3 records on file

2 Cycle Inspection / Re-inspection1 Cycle Inspection / Initial Inspection

Jan 26

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

1 High2 Med

3 total1 risk factor

75/100inspection score

−20 pts

High Priority (1)

−10 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

Intermediate (2)

−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.−5
09BThawing procedure improper.−5

Base deductions−20 pts

Risk factor bonus (1× +5)−5 pts

Sep 25

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

7 High3 Med

10 total6 risk factors

0/100inspection score

−85 pts

High Priority (7)

−70 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
03BShellfish not from approved source, not or improperly tagged/labeled; tags not retained for 90 days.−10
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
04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.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
04MLive roaches in facility's food or non-food area.Risk Factor−10

Intermediate (3)

−15 pts

08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−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
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

Base deductions−85 pts

Risk factor bonus (6× +5)−30 pts

May 25

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

3 High2 Med

5 total2 risk factors

50/100inspection score

−40 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
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
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

28-06Contract with a pest management professional not in place. Record of extermination activities not kept on premises.−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−40 pts

Risk factor bonus (2× +5)−10 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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