What is Exquisite Vibez Restaurant Bar & Lounge's health inspection score?

Exquisite Vibez Restaurant Bar & Lounge has a SafeDine safety score of 35 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Exquisite Vibez Restaurant Bar & Lounge last inspected?

Exquisite Vibez Restaurant Bar & Lounge was last inspected on March 17, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Exquisite Vibez Restaurant Bar & Lounge have?

Exquisite Vibez Restaurant Bar & Lounge has 27 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Exquisite Vibez Restaurant Bar & Lounge safe to eat at?

Exquisite Vibez Restaurant Bar & Lounge has a safety score of 35/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Exquisite Vibez Restaurant Bar & Lounge serve?

Exquisite Vibez Restaurant Bar & Lounge serves Caribbean cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Exquisite Vibez Restaurant Bar & Lounge

Name: Exquisite Vibez Restaurant Bar & Lounge
Address: 2308 AC POWELL BOULEVARD, Manhattan, 10030
Rating: 35

2308 AC POWELL BOULEVARD, Manhattan

Last Inspected: 3/17/2026

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0Poor

Caribbean•Manhattan

Ranked #997 of 1000 in ManhattanBetter than 32% of caribbean restaurants

Declining

5 inspections

Last: Mar 17, 2026

high confidence

Directions Order

Inspections

20%

Clean Rate

5.4

Avg Violations

1 month 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

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-74

Final Score

Impact Breakdown

High Priority

-5 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

-36 pts

Latest

100% weight

2nd

60% weight

100

3rd

30% weight

Real-time Score: 26/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (35/100) 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

2308 AC POWELL BOULEVARD, Manhattan, NY 10030

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Violation Timeline

Jun 2025

1 inspections

1 high priority

3 intermediate

Jun

Sep 2025

1 inspections

3 high priority

6 intermediate

Oct 2025

1 inspections

Oct

Jan 2026

1 inspections

4 high priority

2 intermediate

Mar 2026

1 inspections

5 high priority

3 intermediate

Mar

Inspection History

5 records on file

2 Cycle Inspection / Re-inspection2 Cycle Inspection / Initial Inspection1 Administrative Miscellaneous / Re-inspection

Mar 26

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

5 High3 Med

8 total4 risk factors

15/100inspection score

−65 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
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
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
04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.Risk Factor−10

Intermediate (3)

−15 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
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
08CPesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.−5

Base deductions−65 pts

Risk factor bonus (4× +5)−20 pts

Jan 26

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

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
04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.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

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−50 pts

Risk factor bonus (4× +5)−20 pts

Oct 25

Administrative Miscellaneous / Re-inspection InspectionCleanNo violations were recorded at the time of this inspection.

No violations

100/100inspection score

Sep 25

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

3 High6 Med

9 total2 risk factors

30/100inspection score

−60 pts

High Priority (3)

−30 pts

02BHot TCS food item not held at or above 140 °F.Risk Factor−10
04MLive roaches in facility's food or non-food area.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

Intermediate (6)

−30 pts

28-06Contract with a pest management professional not in place. Record of extermination activities not kept on premises.−5
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
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
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5
10GDishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.−5

Base deductions−60 pts

Risk factor bonus (2× +5)−10 pts

Jun 25

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

1 High3 Med

4 total1 risk factor

70/100inspection score

−25 pts

High Priority (1)

−10 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

Intermediate (3)

−15 pts

10GDishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.−5
10EAccurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment−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−25 pts

Risk factor bonus (1× +5)−5 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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