What is New Lin's Kitchen's health inspection score?

New Lin's Kitchen has a SafeDine safety score of 78 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was New Lin's Kitchen last inspected?

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

How many health violations does New Lin's Kitchen have?

New Lin's Kitchen has 12 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is New Lin's Kitchen safe to eat at?

New Lin's Kitchen has a good safety record with a score of 78/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does New Lin's Kitchen serve?

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

Official Health Record

New Lin's Kitchen

Name: New Lin's Kitchen
Address: 70-24 35 AVENUE, Queens, 11372
Rating: 78

70-24 35 AVENUE, Queens

Last Inspected: 1/7/2026

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0Good

Chinese•Queens

Ranked #976 of 1000 in QueensBetter than 90% of chinese restaurants

Stable

4 inspections

Last: Jan 7, 2026

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

5 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

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-22

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+5 pts

Latest

100% weight

2nd

60% weight

3rd

30% 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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70-24 35 AVENUE, Queens, NY 11372

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Violation Timeline

Aug 2025

1 inspections

2 high priority

2 intermediate

Aug

Oct 2025

2 inspections

3 high priority

3 intermediate

Jan 2026

1 inspections

1 high priority

1 intermediate

Jan

Inspection History

4 records on file

1 Cycle Inspection / Initial Inspection1 Pre-permit (Operational) / Reopening Inspection1 Pre-permit (Operational) / Re-inspection1 Pre-permit (Operational) / Initial Inspection

Jan 26

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

1 High1 Med

2 total1 risk factor

80/100inspection score

−15 pts

High Priority (1)

−10 pts

06FWiping cloths not stored clean and dry, or in a sanitizing solution, between uses.Risk Factor−10

Intermediate (1)

−5 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

Base deductions−15 pts

Risk factor bonus (1× +5)−5 pts

Oct 25

Pre-permit (Operational) / Reopening Inspection InspectionEstablishment re-opened by DOHMH.

2 Med

2 total

90/100inspection score

−10 pts

Intermediate (2)

−10 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
09CDesign, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.−5

Base deductions−10 pts

Oct 25

Pre-permit (Operational) / Re-inspection InspectionEstablishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed.

3 High1 Med

4 total2 risk factors

55/100inspection score

−35 pts

High Priority (3)

−30 pts

05FInsufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures−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

Intermediate (1)

−5 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

Base deductions−35 pts

Risk factor bonus (2× +5)−10 pts

Aug 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

04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.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

10GDishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.−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

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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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