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

Marthita's Kitchen has a SafeDine safety score of 34 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Marthita's Kitchen last inspected?

Marthita's Kitchen was last inspected on January 20, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Marthita's Kitchen have?

Marthita's Kitchen has 11 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Marthita's Kitchen safe to eat at?

Marthita's Kitchen has a safety score of 34/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Marthita's Kitchen serve?

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

Official Health Record

Marthita's Kitchen

Name: Marthita's Kitchen
Address: 754 NEW LOTS AVENUE, Brooklyn, 11207
Rating: 34

754 NEW LOTS AVENUE, Brooklyn

Last Inspected: 1/20/2026

▲Improving

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0Poor

Spanish•Brooklyn

Ranked #980 of 1000 in BrooklynBetter than 50% of spanish restaurants

Improving

2 inspections

Last: Jan 20, 2026

medium confidence

Directions Order

Inspections

Clean Rate

5.5

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

Pest issuesHigh Priority

Evidence of pests found during inspection

Other violationHigh Priority

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-66

Final Score

Impact Breakdown

High Priority

-0 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

+45 pts

Latest

100% weight

2nd

60% 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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754 NEW LOTS AVENUE, Brooklyn, NY 11207

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Inspection History

2 records on file

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

Jan 26

Pre-permit (Operational) / Re-inspection InspectionLatestViolations were cited in the following area(s).

3 High

3 total3 risk factors

55/100inspection score

−30 pts

High Priority (3)

−30 pts

02BHot TCS food item not held at or above 140 °F.Risk Factor−10
04OLive animal other than fish in tank or service animal present in facility’s food or non-food area.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

Base deductions−30 pts

Risk factor bonus (3× +5)−15 pts

Dec 25

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

5 High3 Med

8 total5 risk factors

10/100inspection score

−65 pts

High Priority (5)

−50 pts

02BHot TCS food item not held at or above 140 °F.Risk Factor−10
04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.Risk Factor−10
04KEvidence of rats or live rats in establishment's food or non-food areas.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
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

Intermediate (3)

−15 pts

08CPesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.−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−65 pts

Risk factor bonus (5× +5)−25 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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