What is The Chicken Shack's health inspection score?

The Chicken Shack has a SafeDine safety score of 81 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The Chicken Shack last inspected?

The Chicken Shack was last inspected on December 3, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Chicken Shack have?

The Chicken Shack has 20 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Chicken Shack safe to eat at?

The Chicken Shack has a good safety record with a score of 81/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does The Chicken Shack serve?

The Chicken Shack serves Chicken cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

The Chicken Shack

Name: The Chicken Shack
Address: 36-19 BROADWAY, Queens, 11106
Rating: 81

36-19 BROADWAY, Queens

Last Inspected: 12/3/2025

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0Good

Chicken•Queens

Ranked #976 of 1000 in QueensBetter than 97% of chicken restaurants

Improving

5 inspections

Last: Dec 3, 2025

high confidence

Directions Order

Inspections

20%

Clean Rate

Avg Violations

4 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

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issuesHigh Priority

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-19

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+13 pts

Latest

100% weight

100

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

36-19 BROADWAY, Queens, NY 11106

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Violation Timeline

Aug 2025

3 inspections

10 high priority

9 intermediate

Aug

Sep 2025

1 inspections

Dec 2025

1 inspections

1 high priority

Dec

Inspection History

5 records on file

1 Cycle Inspection / Initial Inspection3 Cycle Inspection / Reopening Inspection1 Cycle Inspection / Re-inspection

Dec 25

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

1 High

1 total1 risk factor

85/100inspection score

−10 pts

High Priority (1)

−10 pts

02BHot TCS food item not held at or above 140 °F.Risk Factor−10

Base deductions−10 pts

Risk factor bonus (1× +5)−5 pts

Sep 25

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

No violations

100/100inspection score

Aug 25

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

4 High2 Med

6 total4 risk factors

30/100inspection score

−50 pts

High Priority (4)

−40 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
04LEvidence of mice or live mice in establishment's food or non-food areas.Risk Factor−10
04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.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 (2)

−10 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

Base deductions−50 pts

Risk factor bonus (4× +5)−20 pts

Aug 25

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

3 High2 Med

5 total2 risk factors

50/100inspection score

−40 pts

High Priority (3)

−30 pts

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
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
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

Intermediate (2)

−10 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
10BAnti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.−5

Base deductions−40 pts

Risk factor bonus (2× +5)−10 pts

Aug 25

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

3 High5 Med

8 total3 risk factors

30/100inspection score

−55 pts

High Priority (3)

−30 pts

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

Intermediate (5)

−25 pts

08CPesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.−5
09CDesign, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.−5
10BAnti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.−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
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5

Base deductions−55 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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