What is Kokum Kitchens's health inspection score?

Kokum Kitchens has a SafeDine safety score of 78 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Kokum Kitchens last inspected?

Kokum Kitchens was last inspected on April 22, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Kokum Kitchens have?

Kokum Kitchens has 35 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Kokum Kitchens safe to eat at?

Kokum Kitchens has a good safety record with a score of 78/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Kokum Kitchens serve?

Kokum Kitchens serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Kokum Kitchens

Name: Kokum Kitchens
Address: 2 EASTCHESTER ROAD, New Rochelle, 10801
Rating: 78

2 EASTCHESTER ROAD, New Rochelle

Last Inspected: 4/22/2026

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0Good

American

Better than 22% of american restaurants

Declining

5 inspections

Last: Apr 22, 2026

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Sanitation

Equipment or surfaces not properly cleaned/sanitized

10x

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-22

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-16 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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2 EASTCHESTER ROAD, New Rochelle, FL 10801

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Violation Timeline

Feb 2024

2 inspections

1 high priority

14 basic

Feb

Feb 2025

1 inspections

4 basic

Dec 2025

1 inspections

1 high priority

4 basic

Dec

Apr 2026

1 inspections

11 basic

Inspection History

5 records on file

4 Inspection1 Re-Inspection

Apr 26

Inspection InspectionLatest

11 Basic

11 total

78/100inspection score

−22 pts

Basic (11)

−22 pts

16Miscellaneous, Economic Violation, Choking Poster, Training.−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
12DToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
14CPesticide application not supervised by a certified applicator−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
14AInsects, rodents present−2
12AHot, cold running water not provided, pressure inadequate−2

Base deductions−22 pts

Dec 25

Inspection Inspection

1 High4 Basic

5 total

82/100inspection score

−18 pts

High Priority (1)

−10 pts

3CFood workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.−10

Basic (4)

−8 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
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
8FImproper thawing procedures used−2

Base deductions−18 pts

Feb 25

Inspection Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

11BWiping cloths dirty, not stored properly in sanitizing solutions−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
14AInsects, rodents present−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

Base deductions−8 pts

Feb 24

Re-Inspection Inspection

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

8DSingle service items reused, improperly stored, dispensed, not used when required−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−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
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
15CPremises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded−2
8CImproper use and storage of clean, sanitized equipment and utensils−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−16 pts

Feb 24

Inspection Inspection

1 High6 Basic

7 total

78/100inspection score

−22 pts

High Priority (1)

−10 pts

4DOther Violations Deemed a Public Health Hazard by the Permit Issuing Official {14-1.10(a)}−10

Basic (6)

−12 pts

8CImproper use and storage of clean, sanitized equipment and utensils−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−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
8DSingle service items reused, improperly stored, dispensed, not used when required−2

Base deductions−22 pts

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Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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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