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

Ruma's Kitchen 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 Ruma's Kitchen last inspected?

Ruma's Kitchen was last inspected on March 25, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Ruma's Kitchen have?

Ruma's Kitchen has 14 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Ruma's Kitchen safe to eat at?

Ruma's Kitchen 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 Ruma's Kitchen serve?

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

Official Health Record

Ruma's Kitchen

Name: Ruma's Kitchen
Address: 37-01 61 STREET, Queens, 11377
Rating: 78

37-01 61 STREET, Queens

Last Inspected: 3/25/2026

▲Improving

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0Good

Bangladeshi•Queens

Ranked #976 of 1000 in QueensBetter than 96% of bangladeshi restaurants

Improving

5 inspections

Last: Mar 25, 2026

high confidence

Directions Order

Inspections

20%

Clean Rate

2.8

Avg Violations

2 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

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issuesHigh Priority

Evidence of pests found during inspection

Plumbing issuesHigh Priority

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-23

Final Score

Impact Breakdown

High Priority

-10 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+18 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 77/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (78/100) 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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37-01 61 STREET, Queens, NY 11377

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Violation Timeline

May 2025

1 inspections

May

Jul 2025

2 inspections

6 high priority

2 intermediate

Jan 2026

1 inspections

5 high priority

Jan

Mar 2026

1 inspections

1 intermediate

Inspection History

5 records on file

2 Cycle Inspection / Reopening Inspection1 Cycle Inspection / Re-inspection1 Cycle Inspection / Initial Inspection1 Administrative Miscellaneous / Initial Inspection

Mar 26

Cycle Inspection / Reopening Inspection InspectionLatestEstablishment re-opened by DOHMH.

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

10FNon-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.−5

Base deductions−5 pts

Jan 26

Cycle Inspection / Re-inspection InspectionEstablishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed.

5 High

5 total2 risk factors

40/100inspection score

−50 pts

High Priority (5)

−50 pts

04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.Risk Factor−10
05ASewage disposal system is not provided, improper, inadequate or unapproved.−10
05DNo hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.−10
05HNo approved written standard operating procedure for avoiding contamination by refillable returnable containers.−10
02GCold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.Risk Factor−10

Base deductions−50 pts

Risk factor bonus (2× +5)−10 pts

Jul 25

Cycle Inspection / Reopening Inspection InspectionEstablishment re-opened by DOHMH.

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

10FNon-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.−5

Base deductions−5 pts

Jul 25

Cycle Inspection / Initial Inspection InspectionEstablishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed.

6 High1 Med

7 total5 risk factors

10/100inspection score

−65 pts

High Priority (6)

−60 pts

02GCold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.Risk Factor−10
05FInsufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures−10
04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.Risk Factor−10
04KEvidence of rats or live rats in establishment's food or non-food areas.Risk Factor−10
04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.Risk Factor−10
06CFood, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.Risk Factor−10

Intermediate (1)

−5 pts

08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5

Base deductions−65 pts

Risk factor bonus (5× +5)−25 pts

May 25

Administrative Miscellaneous / Initial Inspection InspectionCleanNo violations were recorded at the time of this inspection.

No violations

100/100inspection score

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Community Safety Reports

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Data source: NYC DOHMH · 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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