What is Crispy Cloud's health inspection score?

Crispy Cloud has a SafeDine safety score of 60 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Crispy Cloud last inspected?

Crispy Cloud was last inspected on March 19, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Crispy Cloud have?

Crispy Cloud has 8 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Crispy Cloud safe to eat at?

Crispy Cloud has a safety score of 60/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Crispy Cloud serve?

Crispy Cloud serves Asian/Asian Fusion cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Crispy Cloud

Name: Crispy Cloud
Address: 212-03 48 AVENUE, Queens, 11364
Rating: 60

212-03 48 AVENUE, Queens

Last Inspected: 3/19/2026

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0Fair

Asian/Asian Fusion•Queens

Ranked #721 of 1000 in QueensBetter than 38% of asian/asian fusion restaurants

Declining

5 inspections

Last: Mar 19, 2026

high confidence

Directions Order

Inspections

60%

Clean Rate

1.6

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

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-40

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

-13 pts

Latest

100% weight

2nd

60% weight

100

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

212-03 48 AVENUE, Queens, NY 11364

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Violation Timeline

May 2025

1 inspections

May

Jun 2025

1 inspections

Jul 2025

1 inspections

Jul

Jan 2026

1 inspections

3 high priority

2 intermediate

Mar 2026

1 inspections

3 high priority

Mar

Inspection History

5 records on file

1 Cycle Inspection / Re-inspection1 Cycle Inspection / Initial Inspection3 Inter-Agency Task Force / Initial Inspection

Mar 26

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

3 High

3 total3 risk factors

55/100inspection score

−30 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
04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.Risk Factor−10
02BHot TCS food item not held at or above 140 °F.Risk Factor−10

Base deductions−30 pts

Risk factor bonus (3× +5)−15 pts

Jan 26

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

3 High2 Med

5 total2 risk factors

50/100inspection score

−40 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
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

Intermediate (2)

−10 pts

08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−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−40 pts

Risk factor bonus (2× +5)−10 pts

Jul 25

Inter-Agency Task Force / Initial Inspection InspectionCleanNo violations were recorded at the time of this inspection.

No violations

100/100inspection score

Jun 25

Inter-Agency Task Force / Initial Inspection InspectionCleanNo violations were recorded at the time of this inspection.

No violations

100/100inspection score

May 25

Inter-Agency Task Force / Initial Inspection InspectionCleanNo violations were recorded at the time of this inspection.

No violations

100/100inspection score

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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