What is New Asian Kitchen Restaurant's health inspection score?

New Asian Kitchen Restaurant has a SafeDine safety score of 86 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was New Asian Kitchen Restaurant last inspected?

New Asian Kitchen Restaurant was last inspected on November 12, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does New Asian Kitchen Restaurant have?

New Asian Kitchen Restaurant has 31 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is New Asian Kitchen Restaurant safe to eat at?

Yes, New Asian Kitchen Restaurant 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 New Asian Kitchen Restaurant serve?

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

Official Health Record

New Asian Kitchen Restaurant

Name: New Asian Kitchen Restaurant
Address: 1034A PARK BOULEVARD, Massapequa Park, 11762
Rating: 86

1034A PARK BOULEVARD, Massapequa Park

Last inspected 7mo ago

▲Improving

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0Excellent

American

Better than 22% of american restaurants

Improving

6 inspections

Last: Nov 12, 2025

medium confidence

Directions Order

Inspections

Clean Rate

5.2

Avg Violations

7 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-17

Final Score

Impact Breakdown

High Priority

-4 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+8 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 83/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (86/100) 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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1034A PARK BOULEVARD, Massapequa Park, FL 11762

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Violation Timeline

Aug 2023

1 inspections

3 high priority

5 basic

Aug

Sep 2023

1 inspections

1 basic

May 2024

1 inspections

2 high priority

9 basic

May

Jun 2024

1 inspections

1 basic

Oct 2025

1 inspections

1 high priority

8 basic

Oct

Nov 2025

1 inspections

1 basic

Inspection History

6 records on file

3 Re-Inspection3 Inspection

Nov 25

Re-Inspection InspectionLatest

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

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

Base deductions−2 pts

Oct 25

Inspection Inspection

1 High8 Basic

9 total

74/100inspection score

−26 pts

High Priority (1)

−10 pts

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

Basic (8)

−16 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
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−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
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
14AInsects, rodents present−2

Base deductions−26 pts

Jun 24

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

May 24

Inspection Inspection

2 High9 Basic

11 total

62/100inspection score

−38 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 (9)

−18 pts

14AInsects, rodents present−2
8FImproper thawing procedures used−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
12AHot, cold running water not provided, pressure inadequate−2
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−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
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−38 pts

Sep 23

Re-Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

11DNon food contact surfaces of equipment not clean−2

Base deductions−2 pts

Aug 23

Inspection Inspection

3 High5 Basic

8 total

60/100inspection score

−40 pts

High Priority (3)

−30 pts

2CCooked or prepared foods are subject to cross-contamination from raw foods.−10
4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−10
5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Basic (5)

−10 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
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2

Base deductions−40 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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