What is The Coffee Lab's health inspection score?

The Coffee Lab has a SafeDine safety score of 42 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The Coffee Lab last inspected?

The Coffee Lab was last inspected on June 16, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Coffee Lab have?

The Coffee Lab has 11 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Coffee Lab safe to eat at?

The Coffee Lab has a safety score of 42/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does The Coffee Lab serve?

The Coffee Lab serves Coffee/Tea cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

The Coffee Lab

Name: The Coffee Lab
Address: 34-20 31 AVENUE, Queens, 11106
Rating: 42

34-20 31 AVENUE, Queens

Last inspected 11mo ago

▲Improving

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0Poor

Coffee/Tea•Queens

Ranked #976 of 1000 in QueensBetter than 1% of coffee/tea restaurants

Improving

2 inspections

Last: Jun 16, 2025

medium confidence

Directions Order

Inspections

Clean Rate

5.5

Avg Violations

11 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

Plumbing issues

Plumbing or waste disposal problems

Pest issuesHigh Priority

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-58

Final Score

Impact Breakdown

High Priority

-11 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+79 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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34-20 31 AVENUE, Queens, NY 11106

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Inspection History

2 records on file

1 Pre-permit (Operational) / Re-inspection1 Pre-permit (Operational) / Initial Inspection

Jun 25

Pre-permit (Operational) / Re-inspection InspectionLatestViolations were cited in the following area(s).

1 High1 Med

2 total1 risk factor

80/100inspection score

−15 pts

High Priority (1)

−10 pts

04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.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−15 pts

Risk factor bonus (1× +5)−5 pts

May 25

Pre-permit (Operational) / Initial Inspection InspectionViolations were cited in the following area(s).

7 High2 Med

9 total4 risk factors

0/100inspection score

−80 pts

High Priority (7)

−70 pts

05HNo approved written standard operating procedure for avoiding contamination by refillable returnable containers.−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
06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.Risk Factor−10
04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.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
06ESanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.Risk Factor−10
03IJuice packaged on premises with no or incomplete label, no warning statement−10

Intermediate (2)

−10 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
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−80 pts

Risk factor bonus (4× +5)−20 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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