What is Bone Broth Beef Noodles Shop's health inspection score?

Bone Broth Beef Noodles Shop has a SafeDine safety score of 2 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Bone Broth Beef Noodles Shop last inspected?

Bone Broth Beef Noodles Shop was last inspected on September 25, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Bone Broth Beef Noodles Shop have?

Bone Broth Beef Noodles Shop has 17 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Bone Broth Beef Noodles Shop safe to eat at?

Bone Broth Beef Noodles Shop has a safety score of 2/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Bone Broth Beef Noodles Shop serve?

Bone Broth Beef Noodles Shop serves Asian/Asian Fusion cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Bone Broth Beef Noodles Shop

Name: Bone Broth Beef Noodles Shop
Address: 133-35 ROOSEVELT AVENUE, Queens, 11354
Rating: 2

133-35 ROOSEVELT AVENUE, Queens

Last inspected 8mo ago

▲Improving

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0Poor

Asian/Asian Fusion•Queens

Ranked #976 of 1000 in QueensBetter than 1% of asian/asian fusion restaurants

Improving

2 inspections

Last: Sep 25, 2025

medium confidence

Directions Order

Inspections

Clean Rate

8.5

Avg Violations

8 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

Pest issuesHigh Priority

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-98

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-21 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

+11 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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133-35 ROOSEVELT AVENUE, Queens, NY 11354

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Inspection History

2 records on file

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

Sep 25

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

4 High3 Med

7 total5 risk factors

25/100inspection score

−65 pts

High Priority (5)

−50 pts

06FWiping cloths not stored clean and dry, or in a sanitizing solution, between uses.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
04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.Risk Factor−10
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

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
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5
28-06Contract with a pest management professional not in place. Record of extermination activities not kept on premises.−5

Base deductions−65 pts

Risk factor bonus (5× +5)−25 pts

Aug 25

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

4 High6 Med

10 total4 risk factors

10/100inspection score

−70 pts

High Priority (4)

−40 pts

04JProperly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.Risk Factor−10
02BHot TCS food item not held at or above 140 °F.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
06FWiping cloths not stored clean and dry, or in a sanitizing solution, between uses.Risk Factor−10

Intermediate (6)

−30 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
10EAccurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment−5
28-06Contract with a pest management professional not in place. Record of extermination activities not kept on premises.−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
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−70 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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