What is NO. 1 Chinese Kitchen's health inspection score?

NO. 1 Chinese Kitchen has a SafeDine safety score of 63 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was NO. 1 Chinese Kitchen last inspected?

NO. 1 Chinese Kitchen was last inspected on May 8, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does NO. 1 Chinese Kitchen have?

NO. 1 Chinese Kitchen has 24 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is NO. 1 Chinese Kitchen safe to eat at?

NO. 1 Chinese Kitchen has a safety score of 63/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does NO. 1 Chinese Kitchen serve?

NO. 1 Chinese Kitchen serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

NO. 1 Chinese Kitchen

Name: NO. 1 Chinese Kitchen
Address: 478 BROADWAY, Newburgh, 12550
Rating: 63

478 BROADWAY, Newburgh

Last Inspected: 5/8/2026

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0Fair

American

Better than 22% of american restaurants

Declining

10 inspections

Last: May 8, 2026

high confidence

Directions Order

Inspections

20%

Clean Rate

2.4

Avg Violations

1 month 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

Plumbing issuesHigh Priority

Plumbing or waste disposal problems

Food storage

Food not properly stored or protected

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-21

Final Score

Impact Breakdown

High Priority

-11 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

-24 pts

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

Real-time Score: 79/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (63/100) which is computed during our regular data sync.

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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478 BROADWAY, Newburgh, FL 12550

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Violation Timeline

Apr 2024

1 inspections

2 high priority

2 basic

Apr

Jun 2024

2 inspections

2 high priority

2 basic

Jul 2024

1 inspections

Jul

Nov 2024

1 inspections

2 basic

Apr 2025

2 inspections

3 high priority

6 basic

Apr

May 2025

1 inspections

1 basic

Dec 2025

1 inspections

Dec

May 2026

1 inspections

3 high priority

1 basic

Inspection History

10 records on file

5 Inspection5 Re-Inspection

May 26

Inspection InspectionLatest

3 High1 Basic

4 total1 risk factor

63/100inspection score

−32 pts

High Priority (3)

−30 pts

6BEnough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.−10
1DCanned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)Risk Factor−10
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 (1)

−2 pts

8DSingle service items reused, improperly stored, dispensed, not used when required−2

Base deductions−32 pts

Risk factor bonus (1× +5)−5 pts

Dec 25

Inspection InspectionClean

No violations

100/100inspection score

May 25

Re-Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 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

Base deductions−2 pts

Apr 25

Re-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
4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−10

Basic (2)

−4 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
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−24 pts

Apr 25

Inspection Inspection

1 High4 Basic

5 total

82/100inspection score

−18 pts

High Priority (1)

−10 pts

5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Basic (4)

−8 pts

8DSingle service items reused, improperly stored, dispensed, not used when required−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
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
11DNon food contact surfaces of equipment not clean−2

Base deductions−18 pts

Nov 24

Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 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
8DSingle service items reused, improperly stored, dispensed, not used when required−2

Base deductions−4 pts

Jul 24

Re-Inspection InspectionClean

No violations

100/100inspection score

Jun 24

Re-Inspection Inspection

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Basic (2)

−4 pts

14AInsects, rodents present−2
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2

Base deductions−14 pts

Jun 24

Re-Inspection Inspection

1 High

1 total

90/100inspection score

−10 pts

High Priority (1)

−10 pts

2EAccurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.−10

Base deductions−10 pts

Apr 24

Inspection Inspection

2 High2 Basic

4 total

76/100inspection score

−24 pts

High Priority (2)

−20 pts

5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10
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 (2)

−4 pts

12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−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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