What is Sands OF Persia's health inspection score?

Sands OF Persia has a SafeDine safety score of 64 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Sands OF Persia last inspected?

Sands OF Persia was last inspected on March 3, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Sands OF Persia have?

Sands OF Persia has 21 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Sands OF Persia safe to eat at?

Sands OF Persia has a safety score of 64/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Sands OF Persia serve?

Sands OF Persia serves Middle Eastern cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Sands OF Persia

Name: Sands OF Persia
Address: 25-01 STEINWAY STREET, Queens, 11103
Rating: 64

25-01 STEINWAY STREET, Queens

Last Inspected: 3/3/2026

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0Fair

Middle Eastern•Queens

Ranked #976 of 1000 in QueensBetter than 80% of middle eastern restaurants

Declining

5 inspections

Last: Mar 3, 2026

high confidence

Directions Order

Inspections

Clean Rate

4.2

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issuesHigh Priority

Evidence of pests found during inspection

13x

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-36

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

-17 pts

Latest

100% weight

2nd

60% weight

3rd

30% 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

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25-01 STEINWAY STREET, Queens, NY 11103

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Violation Timeline

Oct 2025

2 inspections

6 high priority

5 intermediate

Oct

Nov 2025

2 inspections

2 high priority

4 intermediate

Mar 2026

1 inspections

3 high priority

1 intermediate

Mar

Inspection History

5 records on file

2 Cycle Inspection / Initial Inspection3 Cycle Inspection / Reopening Inspection

Mar 26

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

3 High1 Med

4 total3 risk factors

50/100inspection score

−35 pts

High Priority (3)

−30 pts

04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.Risk Factor−10
04KEvidence of rats or live rats in establishment's food or non-food areas.Risk Factor−10
04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.Risk Factor−10

Intermediate (1)

−5 pts

08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5

Base deductions−35 pts

Risk factor bonus (3× +5)−15 pts

Nov 25

Cycle Inspection / Reopening Inspection InspectionEstablishment re-opened by DOHMH.

2 Med

2 total

90/100inspection score

−10 pts

Intermediate (2)

−10 pts

10EAccurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment−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−10 pts

Nov 25

Cycle Inspection / Reopening Inspection InspectionEstablishment re-closed by DOHMH.

2 High2 Med

4 total2 risk factors

60/100inspection score

−30 pts

High Priority (2)

−20 pts

04MLive roaches in facility's food or non-food area.Risk Factor−10
04LEvidence of mice or live mice in establishment's food or non-food areas.Risk Factor−10

Intermediate (2)

−10 pts

10GDishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.−5
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5

Base deductions−30 pts

Risk factor bonus (2× +5)−10 pts

Oct 25

Cycle Inspection / Reopening Inspection InspectionEstablishment re-closed by DOHMH.

2 High2 Med

4 total2 risk factors

60/100inspection score

−30 pts

High Priority (2)

−20 pts

04KEvidence of rats or live rats in establishment's food or non-food areas.Risk Factor−10
04MLive roaches in facility's food or non-food area.Risk Factor−10

Intermediate (2)

−10 pts

08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−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−30 pts

Risk factor bonus (2× +5)−10 pts

Oct 25

Cycle Inspection / Initial Inspection InspectionEstablishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed.

4 High3 Med

7 total4 risk factors

25/100inspection score

−55 pts

High Priority (4)

−40 pts

04MLive roaches in facility's food or non-food area.Risk Factor−10
04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.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
04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.Risk Factor−10

Intermediate (3)

−15 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
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5
28-06Contract with a pest management professional not in place. Record of extermination activities not kept on premises.−5

Base deductions−55 pts

Risk factor bonus (4× +5)−20 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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