What is Krishna Kitchen's health inspection score?

Krishna Kitchen has a SafeDine safety score of 95 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Krishna Kitchen last inspected?

Krishna Kitchen was last inspected on December 8, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Krishna Kitchen have?

Krishna Kitchen has 39 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Krishna Kitchen safe to eat at?

Yes, Krishna Kitchen has an excellent safety record with a score of 95/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Krishna Kitchen serve?

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

Official Health Record

Krishna Kitchen

Name: Krishna Kitchen
Address: 94-100 SOUTH ROBINSON AVENUE, Newburgh, 12550
Rating: 95

94-100 SOUTH ROBINSON AVENUE, Newburgh

Last Inspected: 12/8/2025

Own or manage this restaurant?

Claim it to unlock analytics →

0Excellent

American

Better than 22% of american restaurants

Improving

6 inspections

Last: Dec 8, 2025

high confidence

Directions Order

Inspections

Clean Rate

6.5

Avg Violations

6 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

Handwashing

Employees not properly washing hands — contamination risk

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

-15

Final Score

Impact Breakdown

High Priority

-9 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Inspection Timeline

+18 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 85/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (95/100) 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

Open location in Google Maps →

94-100 SOUTH ROBINSON AVENUE, Newburgh, FL 12550

Open in Maps

View Menu Order Online

Violation Timeline

Dec 2023

1 inspections

4 high priority

12 basic

Dec

Jan 2024

1 inspections

3 high priority

8 basic

Mar 2024

1 inspections

4 basic

Mar

Sep 2025

1 inspections

3 high priority

1 basic

Oct 2025

1 inspections

2 high priority

Oct

Dec 2025

1 inspections

2 basic

Inspection History

6 records on file

3 Inspection3 Re-Inspection

Dec 25

Inspection InspectionLatest

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

14AInsects, rodents present−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2

Base deductions−4 pts

Oct 25

Re-Inspection Inspection

2 High

2 total

80/100inspection score

−20 pts

High Priority (2)

−20 pts

4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−10
2EAccurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.−10

Base deductions−20 pts

Sep 25

Inspection Inspection

3 High1 Basic

4 total

68/100inspection score

−32 pts

High Priority (3)

−30 pts

4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−10
2EAccurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.−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

14AInsects, rodents present−2

Base deductions−32 pts

Mar 24

Re-Inspection Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−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

Base deductions−8 pts

Jan 24

Re-Inspection Inspection

3 High8 Basic

11 total

54/100inspection score

−46 pts

High Priority (3)

−30 pts

4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−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
4CFoods or food area/public area contamination by sewage or drippage from waste lines.−10

Basic (8)

−16 pts

14AInsects, rodents present−2
12DToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs−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
15CPremises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2

Base deductions−46 pts

Dec 23

Inspection Inspection

4 High12 Basic

16 total

36/100inspection score

−64 pts

High Priority (4)

−40 pts

6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10
4CFoods or food area/public area contamination by sewage or drippage from waste lines.−10
5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10
4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−10

Basic (12)

−24 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
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
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
11DNon food contact surfaces of equipment not clean−2
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
12DToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
10AFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)−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
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−64 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

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.

Explore More

American Restaurants All New York Restaurants