What is Golden Pig's health inspection score?

Golden Pig has a SafeDine safety score of 38 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Golden Pig last inspected?

Golden Pig was last inspected on May 2, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Golden Pig have?

Golden Pig has 9 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Golden Pig safe to eat at?

Golden Pig has a safety score of 38/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Golden Pig serve?

Golden Pig serves Korean cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Golden Pig

Name: Golden Pig
Address: 152-12 NORTHERN BOULEVARD, Queens, 11354
Rating: 38

152-12 NORTHERN BOULEVARD, Queens

Last Inspected: 5/2/2026

▲Improving

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0Poor

Korean•Queens

Ranked #916 of 1000 in QueensBetter than 55% of korean restaurants

Improving

2 inspections

Last: May 2, 2026

medium confidence

Directions Order

Inspections

Clean Rate

4.5

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

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Other violationHigh Priority

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-65

Final Score

Impact Breakdown

High Priority

-10 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+15 pts

Latest

100% weight

2nd

60% weight

Real-time Score: 35/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (38/100) which is computed during our regular data sync.

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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152-12 NORTHERN BOULEVARD, Queens, NY 11354

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Inspection History

2 records on file

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

May 26

Pre-permit (Operational) / Re-inspection InspectionLatest

4 High

4 total3 risk factors

45/100inspection score

−40 pts

High Priority (4)

−40 pts

02HAfter cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.Risk Factor−10
02BHot TCS food item not held at or above 140 °F.Risk Factor−10
10EAccurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment−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

Base deductions−40 pts

Risk factor bonus (3× +5)−15 pts

Mar 26

Pre-permit (Operational) / Initial Inspection Inspection

5 High

5 total4 risk factors

30/100inspection score

−50 pts

High Priority (5)

−50 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
06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.Risk Factor−10
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.−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

Base deductions−50 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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