What is L & L Hawaiin Barbecue's health inspection score?

L & L Hawaiin Barbecue has a SafeDine safety score of 43 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was L & L Hawaiin Barbecue last inspected?

L & L Hawaiin Barbecue was last inspected on September 26, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does L & L Hawaiin Barbecue have?

L & L Hawaiin Barbecue has 23 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is L & L Hawaiin Barbecue safe to eat at?

L & L Hawaiin Barbecue has a safety score of 43/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does L & L Hawaiin Barbecue serve?

L & L Hawaiin Barbecue serves Hawaiian cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

L & L Hawaiin Barbecue

Name: L & L Hawaiin Barbecue
Address: 902 BROADWAY, Brooklyn, 11206
Rating: 43

902 BROADWAY, Brooklyn

Last inspected 8mo ago

▲Improving

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0Poor

Hawaiian•Brooklyn

Ranked #980 of 1000 in BrooklynBetter than 89% of hawaiian restaurants

Improving

4 inspections

Last: Sep 26, 2025

medium confidence

Directions Order

Inspections

25%

Clean Rate

5.8

Avg Violations

9 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

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

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

-57

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-9 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+65 pts

100

Latest

100% weight

2nd

60% weight

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

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902 BROADWAY, Brooklyn, NY 11206

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Violation Timeline

Apr 2025

1 inspections

2 high priority

3 intermediate

Apr

Jun 2025

1 inspections

4 high priority

4 intermediate

Sep 2025

2 inspections

6 high priority

4 intermediate

Sep

Inspection History

4 records on file

1 Pre-permit (Operational) / Reopening Inspection1 Pre-permit (Operational) / Compliance Inspection1 Pre-permit (Operational) / Re-inspection1 Pre-permit (Operational) / Initial Inspection

Sep 25

Pre-permit (Operational) / Reopening Inspection InspectionLatestCleanEstablishment re-opened by DOHMH.

No violations

100/100inspection score

Sep 25

Pre-permit (Operational) / Compliance Inspection InspectionEstablishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed.

6 High4 Med

10 total6 risk factors

0/100inspection score

−80 pts

High Priority (6)

−60 pts

06ESanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.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
06APersonal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.Risk Factor−10
04KEvidence of rats or live rats in establishment's food or non-food areas.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
04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.Risk Factor−10

Intermediate (4)

−20 pts

10GDishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.−5
28-06Contract with a pest management professional not in place. Record of extermination activities not kept on premises.−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−80 pts

Risk factor bonus (6× +5)−30 pts

Jun 25

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

4 High4 Med

8 total4 risk factors

20/100inspection score

−60 pts

High Priority (4)

−40 pts

04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.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
06ESanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.Risk Factor−10
02BHot TCS food item not held at or above 140 °F.Risk Factor−10

Intermediate (4)

−20 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
10HSingle service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.−5
10GDishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.−5
10AToilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door.−5

Base deductions−60 pts

Risk factor bonus (4× +5)−20 pts

Apr 25

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

2 High3 Med

5 total1 risk factor

60/100inspection score

−35 pts

High Priority (2)

−20 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

Intermediate (3)

−15 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
10GDishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.−5

Base deductions−35 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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