What is Ming Kee Kitchen's health inspection score?

Ming Kee Kitchen has a SafeDine safety score of 41 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Ming Kee Kitchen last inspected?

Ming Kee Kitchen was last inspected on November 10, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Ming Kee Kitchen have?

Ming Kee Kitchen has 17 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Ming Kee Kitchen safe to eat at?

Ming Kee Kitchen has a safety score of 41/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Ming Kee Kitchen serve?

Ming Kee Kitchen serves Chinese cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Ming Kee Kitchen

Name: Ming Kee Kitchen
Address: 237 GRAND ST STORE B, Manhattan, 10002
Rating: 41

237 GRAND ST STORE B, Manhattan

Last inspected 7mo ago

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0Poor

Chinese•Manhattan

Ranked #965 of 1000 in ManhattanBetter than 90% of chinese restaurants

Declining

3 inspections

Last: Nov 10, 2025

medium confidence

Directions Order

Inspections

33%

Clean Rate

5.7

Avg Violations

7 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

Pest issuesHigh Priority

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-61

Final Score

Impact Breakdown

High Priority

-5 pts

Direct health hazards • 10 pts each

Intermediate

-13 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

-14 pts

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

Real-time Score: 39/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (41/100) 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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237 GRAND ST STORE B, Manhattan, NY 10002

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Violation Timeline

Jun 2025

1 inspections

7 high priority

3 intermediate

Jun

Aug 2025

1 inspections

Nov 2025

1 inspections

3 high priority

4 intermediate

Nov

Inspection History

3 records on file

1 Cycle Inspection / Initial Inspection1 Administrative Miscellaneous / Initial Inspection1 Cycle Inspection / Re-inspection

Nov 25

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

3 High4 Med

7 total2 risk factors

40/100inspection score

−50 pts

High Priority (3)

−30 pts

02BHot TCS food item not held at or above 140 °F.Risk Factor−10
04NFilth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.Risk Factor−10
03AFood, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site.−10

Intermediate (4)

−20 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
09BThawing procedure improper.−5
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−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−50 pts

Risk factor bonus (2× +5)−10 pts

Aug 25

Administrative Miscellaneous / Initial Inspection InspectionCleanNo violations were recorded at the time of this inspection.

No violations

100/100inspection score

Jun 25

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

7 High3 Med

10 total7 risk factors

0/100inspection score

−85 pts

High Priority (7)

−70 pts

04CFood worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.Risk Factor−10
02BHot TCS food item not held at or above 140 °F.Risk Factor−10
04NFilth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.Risk Factor−10
04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.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
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

Intermediate (3)

−15 pts

08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5
09BThawing procedure improper.−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−85 pts

Risk factor bonus (7× +5)−35 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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