What is Mr. Simi #8 Kitchen's health inspection score?

Mr. Simi #8 Kitchen has a SafeDine safety score of 65 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Mr. Simi #8 Kitchen last inspected?

Mr. Simi #8 Kitchen was last inspected on January 22, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Mr. Simi #8 Kitchen have?

Mr. Simi #8 Kitchen has 7 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Mr. Simi #8 Kitchen safe to eat at?

Mr. Simi #8 Kitchen has a safety score of 65/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Mr. Simi #8 Kitchen serve?

Mr. Simi #8 Kitchen serves Chinese cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Mr. Simi #8 Kitchen

Name: Mr. Simi #8 Kitchen
Address: 1658 BATH AVENUE, Brooklyn, 11214
Rating: 65

1658 BATH AVENUE, Brooklyn

Last Inspected: 1/22/2026

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0Fair

Chinese•Brooklyn

Ranked #697 of 1000 in BrooklynBetter than 90% of chinese restaurants

Stable

2 inspections

Last: Jan 22, 2026

medium confidence

Directions Order

Inspections

Clean Rate

3.5

Avg Violations

5 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

Pest issuesHigh Priority

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-41

Final Score

Impact Breakdown

High Priority

-0 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

+5 pts

Latest

100% weight

2nd

60% weight

Real-time Score: 59/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (65/100) 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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1658 BATH AVENUE, Brooklyn, NY 11214

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Inspection History

2 records on file

1 Cycle Inspection / Initial Inspection1 Pre-permit (Operational) / Initial Inspection

Jan 26

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

2 High1 Med

3 total2 risk factors

65/100inspection score

−25 pts

High Priority (2)

−20 pts

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
04LEvidence of mice or live mice in establishment's food or non-food areas.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−25 pts

Risk factor bonus (2× +5)−10 pts

Sep 25

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

2 High2 Med

4 total2 risk factors

60/100inspection score

−30 pts

High Priority (2)

−20 pts

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

Intermediate (2)

−10 pts

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−30 pts

Risk factor bonus (2× +5)−10 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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