What is SU & Gao's health inspection score?

SU & Gao has a SafeDine safety score of 38 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was SU & Gao last inspected?

SU & Gao was last inspected on March 3, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does SU & Gao have?

SU & Gao has 15 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is SU & Gao safe to eat at?

SU & Gao has a safety score of 38/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does SU & Gao serve?

SU & Gao serves Chinese cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

SU & Gao

Name: SU & Gao
Address: 4824 8 AVENUE, Brooklyn, 11220
Rating: 38

4824 8 AVENUE, Brooklyn

Last Inspected: 3/3/2026

▲Improving

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0Poor

Chinese•Brooklyn

Ranked #923 of 1000 in BrooklynBetter than 90% of chinese restaurants

Improving

2 inspections

Last: Mar 3, 2026

medium confidence

Directions Order

Inspections

50%

Clean Rate

7.5

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

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

-62

Final Score

Impact Breakdown

High Priority

-8 pts

Direct health hazards • 10 pts each

Intermediate

-9 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+100 pts

100

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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4824 8 AVENUE, Brooklyn, NY 11220

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Inspection History

2 records on file

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

Mar 26

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

No violations

100/100inspection score

Feb 26

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

10 High5 Med

15 total8 risk factors

0/100inspection score

−125 pts

High Priority (10)

−100 pts

04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.Risk Factor−10
04LEvidence of mice or live mice in establishment's food or non-food areas.Risk Factor−10
05HNo approved written standard operating procedure for avoiding contamination by refillable returnable containers.−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
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
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
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
04MLive roaches in facility's food or non-food area.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
04JProperly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.Risk Factor−10

Intermediate (5)

−25 pts

08CPesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.−5
10GDishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.−5
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5
28-06Contract with a pest management professional not in place. Record of extermination activities not kept on premises.−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−125 pts

Risk factor bonus (8× +5)−40 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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