What is Chef Toribio #2 Restaurant's health inspection score?

Chef Toribio #2 Restaurant has a SafeDine safety score of 62 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Chef Toribio #2 Restaurant last inspected?

Chef Toribio #2 Restaurant was last inspected on August 4, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Chef Toribio #2 Restaurant have?

Chef Toribio #2 Restaurant has 7 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Chef Toribio #2 Restaurant safe to eat at?

Chef Toribio #2 Restaurant has a safety score of 62/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Chef Toribio #2 Restaurant serve?

Chef Toribio #2 Restaurant serves Latin American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Chef Toribio #2 Restaurant

Name: Chef Toribio #2 Restaurant
Address: 74-26 JAMAICA AVENUE, Queens, 11421
Rating: 62

74-26 JAMAICA AVENUE, Queens

Last inspected 8mo ago

▲Improving

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0Fair

Latin American•Queens

Ranked #993 of 1000 in QueensBetter than 46% of latin american restaurants

Improving

2 inspections

Last: Aug 4, 2025

medium confidence

Directions Order

Inspections

Clean Rate

3.5

Avg Violations

8 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

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

SanitationHigh Priority

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

-38

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-8 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+25 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

74-26 JAMAICA AVENUE, Queens, NY 11421

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Inspection History

2 records on file

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

Aug 25

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

02BHot TCS food item not held at or above 140 °F.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
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−20 pts

Risk factor bonus (1× +5)−5 pts

May 25

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

3 High1 Med

4 total3 risk factors

50/100inspection score

−35 pts

High Priority (3)

−30 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
06APersonal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.Risk Factor−10
06FWiping cloths not stored clean and dry, or in a sanitizing solution, between uses.Risk Factor−10

Intermediate (1)

−5 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

Base deductions−35 pts

Risk factor bonus (3× +5)−15 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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