What is John Brown Bbq's health inspection score?

John Brown Bbq has a SafeDine safety score of 56 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was John Brown Bbq last inspected?

John Brown Bbq was last inspected on March 11, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does John Brown Bbq have?

John Brown Bbq has 8 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is John Brown Bbq safe to eat at?

John Brown Bbq has a safety score of 56/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does John Brown Bbq serve?

John Brown Bbq serves Barbecue cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

John Brown Bbq

Name: John Brown Bbq
Address: 27-16 40 AVENUE, Queens, 11101
Rating: 56

27-16 40 AVENUE, Queens

Last Inspected: 3/11/2026

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0Fair

Barbecue•Queens

Ranked #759 of 1000 in QueensBetter than 97% of barbecue restaurants

Improving

2 inspections

Last: Mar 11, 2026

medium confidence

Directions Order

Inspections

Clean Rate

Avg Violations

1 month 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

Plumbing issues

Plumbing or waste disposal problems

Pest issuesHigh Priority

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-44

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+50 pts

Latest

100% weight

2nd

60% 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

27-16 40 AVENUE, Queens, NY 11101

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Inspection History

2 records on file

1 Cycle Inspection / Re-inspection1 Cycle Inspection / Initial Inspection

Mar 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

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
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

Base deductions−20 pts

Risk factor bonus (1× +5)−5 pts

Dec 25

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

5 High

5 total5 risk factors

25/100inspection score

−50 pts

High Priority (5)

−50 pts

04EToxic chemical or pesticide improperly stored or used such that food contamination may occur.Risk Factor−10
02BHot TCS food item not held at or above 140 °F.Risk Factor−10
04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.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
06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.Risk Factor−10

Base deductions−50 pts

Risk factor bonus (5× +5)−25 pts

Community Reviews

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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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