What is Hagane Hibachi Japanese Grill's health inspection score?

Hagane Hibachi Japanese Grill has a SafeDine safety score of 25 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Hagane Hibachi Japanese Grill last inspected?

Hagane Hibachi Japanese Grill was last inspected on December 1, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Hagane Hibachi Japanese Grill have?

Hagane Hibachi Japanese Grill has 7 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Hagane Hibachi Japanese Grill safe to eat at?

Hagane Hibachi Japanese Grill has a safety score of 25/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Hagane Hibachi Japanese Grill serve?

Hagane Hibachi Japanese Grill serves Japanese cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Hagane Hibachi Japanese Grill

Name: Hagane Hibachi Japanese Grill
Address: 161-02 CROSSBAY BOULEVARD, Queens, 11414
Rating: 25

161-02 CROSSBAY BOULEVARD, Queens

Last Inspected: 12/1/2025

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0Poor

Japanese•Queens

Ranked #977 of 1000 in QueensBetter than 35% of japanese restaurants

Unknown

1 inspection

Last: Dec 1, 2025

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

4 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

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

-75

Final Score

Impact Breakdown

High Priority

-20 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

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

161-02 CROSSBAY BOULEVARD, Queens, NY 11414

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Inspection History

1 record on file

1 Cycle Inspection / Initial Inspection

Dec 25

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

5 High2 Med

7 total3 risk factors

25/100inspection score

−60 pts

High Priority (5)

−50 pts

02CHot TCS food item that has been cooked and cooled is being held for service without first being reheated to 165º F or above within 2 hours.Risk Factor−10
03AFood, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site.−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
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

Intermediate (2)

−10 pts

10GDishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.−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−60 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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