What is Ittadi Garden & Grill's health inspection score?

Ittadi Garden & Grill has a SafeDine safety score of 30 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Ittadi Garden & Grill last inspected?

Ittadi Garden & Grill was last inspected on April 6, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Ittadi Garden & Grill have?

Ittadi Garden & Grill has 23 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Ittadi Garden & Grill safe to eat at?

Ittadi Garden & Grill has a safety score of 30/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Ittadi Garden & Grill serve?

Ittadi Garden & Grill serves Bangladeshi cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Ittadi Garden & Grill

Name: Ittadi Garden & Grill
Address: 73-07 37 ROAD, Queens, 11372
Rating: 30

73-07 37 ROAD, Queens

Last Inspected: 4/6/2026

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0Poor

Bangladeshi•Queens

Ranked #976 of 1000 in QueensBetter than 40% of bangladeshi restaurants

Declining

4 inspections

Last: Apr 6, 2026

high confidence

Directions Order

Inspections

Clean Rate

5.8

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

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Pest issuesHigh Priority

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-66

Final Score

Impact Breakdown

High Priority

-7 pts

Direct health hazards • 10 pts each

Intermediate

-8 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

-16 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 34/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (30/100) 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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73-07 37 ROAD, Queens, NY 11372

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Violation Timeline

Jun 2025

1 inspections

4 high priority

2 intermediate

Jun

Sep 2025

1 inspections

5 high priority

3 intermediate

Oct 2025

1 inspections

4 intermediate

Oct

Apr 2026

1 inspections

5 high priority

Inspection History

4 records on file

2 Cycle Inspection / Initial Inspection1 Administrative Miscellaneous / Re-inspection1 Cycle Inspection / Re-inspection

Apr 26

Cycle Inspection / Initial Inspection InspectionLatest

5 High

5 total4 risk factors

30/100inspection score

−50 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
04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.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

Base deductions−50 pts

Risk factor bonus (4× +5)−20 pts

Oct 25

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

4 Med

4 total

80/100inspection score

−20 pts

Intermediate (4)

−20 pts

20-04“Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted.−5
19-10Failure to display required signage about plastic straw availability−5
19-06Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station)−5
20-08Failure to post or conspicuously post healthy eating information−5

Base deductions−20 pts

Sep 25

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

5 High3 Med

8 total4 risk factors

15/100inspection score

−65 pts

High Priority (5)

−50 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
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
02BHot TCS food item not held at or above 140 °F.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
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 (3)

−15 pts

10EAccurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment−5
09EWash hands sign not posted near or above hand washing sink.−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−65 pts

Risk factor bonus (4× +5)−20 pts

Jun 25

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

4 High2 Med

6 total3 risk factors

35/100inspection score

−50 pts

High Priority (4)

−40 pts

02BHot TCS food item not held at or above 140 °F.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
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
02ATime/Temperature Control for Safety (TCS) food not cooked to required minimum internal temperature. • Poultry, poultry parts, ground and comminuted poultry, all stuffing containing poultry, meats, fish or ratites to or above 165 °F for 15 seconds with no interruption of the cooking process • Ground meat, and food containing ground and comminuted meat, to or above 158 °F for 15 seconds with no interruption of the cooking process, except per individual customer request • Pork, any food contaiRisk 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
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5

Base deductions−50 pts

Risk factor bonus (3× +5)−15 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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