What is Tropical Jade 1's health inspection score?

Tropical Jade 1 has a SafeDine safety score of 66 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Tropical Jade 1 last inspected?

Tropical Jade 1 was last inspected on December 4, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Tropical Jade 1 have?

Tropical Jade 1 has 23 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Tropical Jade 1 safe to eat at?

Tropical Jade 1 has a safety score of 66/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Tropical Jade 1 serve?

Tropical Jade 1 serves Caribbean cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Tropical Jade 1

Name: Tropical Jade 1
Address: 108-01 LIBERTY AVENUE, Queens, 11419
Rating: 66

108-01 LIBERTY AVENUE, Queens

Last Inspected: 12/4/2025

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0Fair

Caribbean•Queens

Ranked #976 of 1000 in QueensBetter than 65% of caribbean restaurants

Improving

3 inspections

Last: Dec 4, 2025

high confidence

Directions Order

Inspections

Clean Rate

7.7

Avg Violations

6 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

Pest issuesHigh Priority

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-71

Final Score

Impact Breakdown

High Priority

-11 pts

Direct health hazards • 10 pts each

Intermediate

-13 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+18 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 29/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (66/100) 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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108-01 LIBERTY AVENUE, Queens, NY 11419

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Violation Timeline

Jul 2025

1 inspections

9 high priority

4 intermediate

Jul

Sep 2025

1 inspections

2 high priority

3 intermediate

Dec 2025

1 inspections

3 high priority

2 intermediate

Dec

Inspection History

3 records on file

2 Cycle Inspection / Re-inspection1 Cycle Inspection / Initial Inspection

Dec 25

Cycle Inspection / Re-inspection InspectionLatestViolations were cited in the following area(s).

3 High2 Med

5 total1 risk factor

55/100inspection score

−15 pts

High Priority (1)

−10 pts

04LEvidence of mice or live mice in establishment's food or non-food areas.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−15 pts

Risk factor bonus (1× +5)−5 pts

Sep 25

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

2 High3 Med

5 total2 risk factors

55/100inspection score

−35 pts

High Priority (2)

−20 pts

02BHot TCS food item not held at or above 140 °F.Risk Factor−10
04NFilth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.Risk Factor−10

Intermediate (3)

−15 pts

08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5
10DMechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes.−5
09BThawing procedure improper.−5

Base deductions−35 pts

Risk factor bonus (2× +5)−10 pts

Jul 25

Cycle Inspection / Re-inspection InspectionViolations were cited in the following area(s).

9 High4 Med

13 total9 risk factors

0/100inspection score

−110 pts

High Priority (9)

−90 pts

02BHot TCS food item not held at or above 140 °F.Risk Factor−10
04LEvidence of mice or live mice 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
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
04NFilth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.Risk Factor−10
06ESanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.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
02HAfter cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.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 (4)

−20 pts

08CPesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.−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
10DMechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes.−5
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5

Base deductions−110 pts

Risk factor bonus (9× +5)−45 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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