What is Hilton Garden Inn Long Island City's health inspection score?

Hilton Garden Inn Long Island City has a SafeDine safety score of 37 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Hilton Garden Inn Long Island City last inspected?

Hilton Garden Inn Long Island City was last inspected on April 15, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Hilton Garden Inn Long Island City have?

Hilton Garden Inn Long Island City has 12 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Hilton Garden Inn Long Island City safe to eat at?

Hilton Garden Inn Long Island City has a safety score of 37/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Hilton Garden Inn Long Island City serve?

Hilton Garden Inn Long Island City serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Hilton Garden Inn Long Island City

Name: Hilton Garden Inn Long Island City
Address: 29-21 41 AVENUE, Queens, 11101
Rating: 37

29-21 41 AVENUE, Queens

Last Inspected: 4/15/2026

▲Improving

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0Poor

American•Queens

Ranked #976 of 1000 in QueensBetter than 22% of american restaurants

Improving

2 inspections

Last: Apr 15, 2026

medium confidence

Directions Order

Inspections

Clean Rate

Avg Violations

2 months 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

Pest issuesHigh Priority

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violationHigh Priority

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-68

Final Score

Impact Breakdown

High Priority

-14 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+68 pts

Latest

100% weight

2nd

60% weight

Real-time Score: 32/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (37/100) 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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29-21 41 AVENUE, Queens, NY 11101

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Inspection History

2 records on file

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

Apr 26

Cycle Inspection / Re-inspection InspectionLatest

2 High

2 total1 risk factor

75/100inspection score

−20 pts

High Priority (2)

−20 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
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.−10

Base deductions−20 pts

Risk factor bonus (1× +5)−5 pts

Apr 26

Cycle Inspection / Initial Inspection Inspection

8 High2 Med

10 total6 risk factors

0/100inspection score

−90 pts

High Priority (8)

−80 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
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−10
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.−10
02BHot TCS food item not held at or above 140 °F.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
04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.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
04MLive roaches in facility's food or non-food area.Risk Factor−10

Intermediate (2)

−10 pts

09CDesign, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.−5
28-06Contract with a pest management professional not in place. Record of extermination activities not kept on premises.−5

Base deductions−90 pts

Risk factor bonus (6× +5)−30 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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