What is Curley's Bagels's health inspection score?

Curley's Bagels has a SafeDine safety score of 52 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Curley's Bagels last inspected?

Curley's Bagels was last inspected on December 17, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Curley's Bagels have?

Curley's Bagels has 7 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Curley's Bagels safe to eat at?

Curley's Bagels has a safety score of 52/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Curley's Bagels serve?

Curley's Bagels serves Bagels/Pretzels cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Curley's Bagels

Name: Curley's Bagels
Address: 43-04 47 AVENUE, Queens, 11104
Rating: 52

43-04 47 AVENUE, Queens

Last Inspected: 12/17/2025

▲Improving

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0Fair

Bagels/Pretzels•Queens

Ranked #818 of 1000 in QueensBetter than 19% of bagels/pretzels restaurants

Improving

2 inspections

Last: Dec 17, 2025

medium confidence

Directions Order

Inspections

Clean Rate

3.5

Avg Violations

6 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

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

-48

Final Score

Impact Breakdown

High Priority

-0 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

+25 pts

Latest

100% weight

2nd

60% 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

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43-04 47 AVENUE, Queens, NY 11104

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Inspection History

2 records on file

1 Cycle Inspection / Re-inspection1 Cycle Inspection / Initial Inspection

Dec 25

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

2 High1 Med

3 total2 risk factors

65/100inspection score

−25 pts

High Priority (2)

−20 pts

06BTobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.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−25 pts

Risk factor bonus (2× +5)−10 pts

Dec 25

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

4 High

4 total4 risk factors

40/100inspection score

−40 pts

High Priority (4)

−40 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
02BHot TCS food item not held at or above 140 °F.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
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

Base deductions−40 pts

Risk factor bonus (4× +5)−20 pts

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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