What is Smart 3 Cafe's health inspection score?

Smart 3 Cafe has a SafeDine safety score of 48 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Smart 3 Cafe last inspected?

Smart 3 Cafe was last inspected on December 22, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Smart 3 Cafe have?

Smart 3 Cafe has 39 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Smart 3 Cafe safe to eat at?

Smart 3 Cafe has a safety score of 48/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Smart 3 Cafe serve?

Smart 3 Cafe serves Bangladeshi cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Smart 3 Cafe

Name: Smart 3 Cafe
Address: 168-45 HILLSIDE AVENUE, Queens, 11432
Rating: 48

168-45 HILLSIDE AVENUE, Queens

Last Inspected: 12/22/2025

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0Poor

Bangladeshi•Queens

Ranked #976 of 1000 in QueensBetter than 53% of bangladeshi restaurants

Improving

8 inspections

Last: Dec 22, 2025

high confidence

Directions Order

Inspections

Clean Rate

4.9

Avg Violations

5 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

Pest issuesHigh Priority

Evidence of pests found during inspection

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

-82

Final Score

Impact Breakdown

High Priority

-11 pts

Direct health hazards • 10 pts each

Intermediate

-11 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+14 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 18/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (48/100) 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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168-45 HILLSIDE AVENUE, Queens, NY 11432

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Violation Timeline

Apr 2025

1 inspections

1 intermediate

Apr

May 2025

3 inspections

10 high priority

7 intermediate

Jun 2025

1 inspections

1 intermediate

Jun

Aug 2025

1 inspections

4 high priority

1 intermediate

Sep 2025

1 inspections

6 high priority

3 intermediate

Sep

Dec 2025

1 inspections

4 high priority

2 intermediate

Inspection History

8 records on file

3 Cycle Inspection / Initial Inspection1 Cycle Inspection / Re-inspection3 Cycle Inspection / Reopening Inspection1 Administrative Miscellaneous / Initial Inspection

Dec 25

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

4 High2 Med

6 total3 risk factors

35/100inspection score

−50 pts

High Priority (4)

−40 pts

06ESanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.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
06FWiping cloths not stored clean and dry, or in a sanitizing solution, between uses.Risk Factor−10

Intermediate (2)

−10 pts

08CPesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.−5
09ASwollen, leaking, rusted or otherwise damaged canned food to be returned to distributor not segregated from intact product and clearly labeled DO NOT USE−5

Base deductions−50 pts

Risk factor bonus (3× +5)−15 pts

Sep 25

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

6 High3 Med

9 total4 risk factors

5/100inspection score

−75 pts

High Priority (6)

−60 pts

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
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
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
04MLive roaches in facility's food or non-food area.Risk Factor−10
03AFood, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site.−10

Intermediate (3)

−15 pts

10GDishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.−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−75 pts

Risk factor bonus (4× +5)−20 pts

Aug 25

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

4 High1 Med

5 total4 risk factors

35/100inspection score

−45 pts

High Priority (4)

−40 pts

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
06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.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
02BHot TCS food item not held at or above 140 °F.Risk Factor−10

Intermediate (1)

−5 pts

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−45 pts

Risk factor bonus (4× +5)−20 pts

Jun 25

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

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

10EAccurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment−5

Base deductions−5 pts

May 25

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

1 High2 Med

3 total1 risk factor

75/100inspection score

−20 pts

High Priority (1)

−10 pts

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

Intermediate (2)

−10 pts

08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−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−20 pts

Risk factor bonus (1× +5)−5 pts

May 25

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

5 High4 Med

9 total3 risk factors

15/100inspection score

−70 pts

High Priority (5)

−50 pts

06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.Risk Factor−10
05FInsufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures−10
04LEvidence of mice or live mice in establishment's food or non-food areas.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
04KEvidence of rats or live rats in establishment's food or non-food areas.Risk Factor−10

Intermediate (4)

−20 pts

08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−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
08CPesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.−5

Base deductions−70 pts

Risk factor bonus (3× +5)−15 pts

May 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 High1 Med

5 total4 risk factors

35/100inspection score

−45 pts

High Priority (4)

−40 pts

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
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
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 (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−45 pts

Risk factor bonus (4× +5)−20 pts

Apr 25

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

1 Med

1 total

95/100inspection score

1 violation recorded. Detailed descriptions not available for this inspection.

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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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