What is Xinfa Bakery 8 Ave's health inspection score?

Xinfa Bakery 8 Ave has a SafeDine safety score of 77 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Xinfa Bakery 8 Ave last inspected?

Xinfa Bakery 8 Ave was last inspected on January 23, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Xinfa Bakery 8 Ave have?

Xinfa Bakery 8 Ave has 8 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Xinfa Bakery 8 Ave safe to eat at?

Xinfa Bakery 8 Ave has a good safety record with a score of 77/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Xinfa Bakery 8 Ave serve?

Xinfa Bakery 8 Ave serves Chinese cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Xinfa Bakery 8 Ave

Name: Xinfa Bakery 8 Ave
Address: 5816 8 AVENUE, Brooklyn, 11220
Rating: 77

5816 8 AVENUE, Brooklyn

Last Inspected: 1/23/2026

▲Improving

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0Good

Chinese•Brooklyn

Ranked #420 of 1000 in BrooklynBetter than 90% of chinese restaurants

Improving

3 inspections

Last: Jan 23, 2026

high confidence

Directions Order

Inspections

Clean Rate

2.7

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

Food storageHigh Priority

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-23

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+16 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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5816 8 AVENUE, Brooklyn, NY 11220

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Violation Timeline

Aug 2025

2 inspections

4 high priority

3 intermediate

Aug

Jan 2026

1 inspections

1 high priority

Inspection History

3 records on file

1 Cycle Inspection / Initial Inspection1 Pre-permit (Non-operational) / Re-inspection1 Pre-permit (Non-operational) / Initial Inspection

Jan 26

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

1 High

1 total1 risk factor

85/100inspection score

−10 pts

High Priority (1)

−10 pts

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

Base deductions−10 pts

Risk factor bonus (1× +5)−5 pts

Aug 25

Pre-permit (Non-operational) / Re-inspection InspectionViolations were cited in the following area(s).

1 High

1 total1 risk factor

85/100inspection score

−10 pts

High Priority (1)

−10 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

Base deductions−10 pts

Risk factor bonus (1× +5)−5 pts

Aug 25

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

3 High3 Med

6 total2 risk factors

45/100inspection score

−45 pts

High Priority (3)

−30 pts

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
04KEvidence of rats or live rats 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

Intermediate (3)

−15 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
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
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5

Base deductions−45 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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