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

Yeung's Kitchen has a SafeDine safety score of 86 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Yeung's Kitchen last inspected?

Yeung's Kitchen was last inspected on January 13, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Yeung's Kitchen have?

Yeung's Kitchen has 23 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Yeung's Kitchen safe to eat at?

Yes, Yeung's Kitchen has an excellent safety record with a score of 86/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Yeung's Kitchen serve?

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

Official Health Record

Yeung's Kitchen

Name: Yeung's Kitchen
Address: 829 DUTCHESS TURNPIKE, Poughkeepsie, 12603
Rating: 86

829 DUTCHESS TURNPIKE, Poughkeepsie

Last Inspected: 1/13/2026

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0Excellent

American

Better than 22% of american restaurants

Declining

9 inspections

Last: Jan 13, 2026

high confidence

Directions Order

Inspections

22%

Clean Rate

2.6

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-14

Final Score

Impact Breakdown

High Priority

-5 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Inspection Timeline

-6 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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829 DUTCHESS TURNPIKE, Poughkeepsie, FL 12603

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Violation Timeline

Jun 2023

2 inspections

2 high priority

2 basic

Jun

Nov 2023

1 inspections

Mar 2024

1 inspections

2 basic

Mar

Jul 2024

1 inspections

3 basic

Dec 2024

1 inspections

2 basic

Dec

Feb 2025

1 inspections

6 basic

Dec 2025

1 inspections

2 basic

Dec

Jan 2026

1 inspections

1 high priority

3 basic

Inspection History

9 records on file

7 Inspection2 Re-Inspection

Jan 26

Inspection InspectionLatest

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

5BPotentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.−10

Basic (3)

−6 pts

8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
11DNon food contact surfaces of equipment not clean−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−16 pts

Dec 25

Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
11DNon food contact surfaces of equipment not clean−2

Base deductions−4 pts

Feb 25

Inspection Inspection

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

8BIn use food dispensing utensils improperly stored−2
11DNon food contact surfaces of equipment not clean−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2
11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2

Base deductions−12 pts

Dec 24

Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

11DNon food contact surfaces of equipment not clean−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−4 pts

Jul 24

Inspection Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2

Base deductions−6 pts

Mar 24

Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

11DNon food contact surfaces of equipment not clean−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−4 pts

Nov 23

Re-Inspection InspectionClean

No violations

100/100inspection score

Jun 23

Re-Inspection InspectionClean

No violations

100/100inspection score

Jun 23

Inspection Inspection

2 High2 Basic

4 total

76/100inspection score

−24 pts

High Priority (2)

−20 pts

5BPotentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.−10
5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Basic (2)

−4 pts

13BGarbage storage areas not properly constructed or maintained, creating a nuisance−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2

Base deductions−24 pts

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Community Safety Reports

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Data source: Florida DBPR · 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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