What is Nipponcha Restaurant's health inspection score?

Nipponcha Restaurant has a SafeDine safety score of 10 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Nipponcha Restaurant last inspected?

Nipponcha Restaurant was last inspected on February 2, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Nipponcha Restaurant have?

Nipponcha Restaurant has 7 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Nipponcha Restaurant safe to eat at?

Nipponcha Restaurant has a safety score of 10/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Nipponcha Restaurant serve?

Nipponcha Restaurant serves Japanese cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Nipponcha Restaurant

Name: Nipponcha Restaurant
Address: 39-34 BELL BOULEVARD, Queens, 11361
Rating: 10

39-34 BELL BOULEVARD, Queens

Last Inspected: 2/2/2026

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0Poor

Japanese•Queens

Ranked #993 of 1000 in QueensBetter than 33% of japanese restaurants

Unknown

1 inspection

Last: Feb 2, 2026

low 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Food labelingHigh Priority

Food not properly labeled or dated

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-90

Final Score

Impact Breakdown

High Priority

-10 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

Latest

100% 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

39-34 BELL BOULEVARD, Queens, NY 11361

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Inspection History

1 record on file

1 Cycle Inspection / Initial Inspection

Feb 26

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

6 High1 Med

7 total5 risk factors

10/100inspection score

−65 pts

High Priority (6)

−60 pts

04JProperly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.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
03IJuice packaged on premises with no or incomplete label, no warning statement−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
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

Intermediate (1)

−5 pts

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

Base deductions−65 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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