What is Ng's Kitchen's health inspection score?

Ng's Kitchen has a SafeDine safety score of 70 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Ng's Kitchen last inspected?

Ng's Kitchen was last inspected on April 7, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Ng's Kitchen have?

Ng's Kitchen has 22 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Ng's Kitchen safe to eat at?

Ng's Kitchen has a good safety record with a score of 70/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Ng's Kitchen serve?

Ng's Kitchen serves Chinese cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Ng's Kitchen

Name: Ng's Kitchen
Address: 6012 8 AVENUE, Brooklyn, 11220
Rating: 70

6012 8 AVENUE, Brooklyn

Last Inspected: 4/7/2026

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0Good

Chinese•Brooklyn

Ranked #980 of 1000 in BrooklynBetter than 90% of chinese restaurants

Improving

3 inspections

Last: Apr 7, 2026

high confidence

Directions Order

Inspections

Clean Rate

7.3

Avg Violations

2 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

Pest issuesHigh Priority

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-79

Final Score

Impact Breakdown

High Priority

-9 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+42 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 21/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (70/100) 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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6012 8 AVENUE, Brooklyn, NY 11220

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Violation Timeline

Jul 2025

1 inspections

8 high priority

4 intermediate

Jul

Sep 2025

1 inspections

6 high priority

1 intermediate

Apr 2026

1 inspections

2 high priority

1 intermediate

Apr

Inspection History

3 records on file

1 Cycle Inspection / Compliance Inspection1 Cycle Inspection / Re-inspection1 Cycle Inspection / Initial Inspection

Apr 26

Cycle Inspection / Compliance Inspection InspectionLatest

2 High1 Med

3 total1 risk factor

70/100inspection score

−25 pts

High Priority (2)

−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.−10
02BHot TCS food item not held at or above 140 °F.Risk Factor−10

Intermediate (1)

−5 pts

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

Base deductions−25 pts

Risk factor bonus (1× +5)−5 pts

Sep 25

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

6 High1 Med

7 total6 risk factors

5/100inspection score

−65 pts

High Priority (6)

−60 pts

04LEvidence of mice or live mice in establishment's food or non-food areas.Risk Factor−10
04MLive roaches in facility's food or non-food area.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
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
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

Intermediate (1)

−5 pts

08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5

Base deductions−65 pts

Risk factor bonus (6× +5)−30 pts

Jul 25

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

8 High4 Med

12 total6 risk factors

0/100inspection score

−100 pts

High Priority (8)

−80 pts

04MLive roaches in facility's food or non-food area.Risk Factor−10
04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.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
04LEvidence of mice or live mice in establishment's food or non-food areas.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
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
05CFood contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food.−10

Intermediate (4)

−20 pts

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
09CDesign, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.−5
08CPesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.−5

Base deductions−100 pts

Risk factor bonus (6× +5)−30 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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