What is C. Burger's health inspection score?

C. Burger has a SafeDine safety score of 70 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was C. Burger last inspected?

C. Burger was last inspected on January 6, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does C. Burger have?

C. Burger has 12 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is C. Burger safe to eat at?

C. Burger has a good safety record with a score of 70/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does C. Burger serve?

C. Burger serves Asian/Asian Fusion cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

C. Burger

Name: C. Burger
Address: 4917 8 AVENUE, Brooklyn, 11220
Rating: 70

4917 8 AVENUE, Brooklyn

Last Inspected: 1/6/2026

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0Good

Asian/Asian Fusion•Brooklyn

Ranked #980 of 1000 in BrooklynBetter than 55% of asian/asian fusion restaurants

Improving

3 inspections

Last: Jan 6, 2026

high confidence

Directions Order

Inspections

33%

Clean Rate

Avg Violations

5 months 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

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issuesHigh Priority

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-30

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+20 pts

Latest

100% weight

100

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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4917 8 AVENUE, Brooklyn, NY 11220

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Violation Timeline

Sep 2025

2 inspections

8 high priority

2 intermediate

Sep

Jan 2026

1 inspections

1 high priority

1 intermediate

Inspection History

3 records on file

1 Cycle Inspection / Initial Inspection1 Cycle Inspection / Reopening Inspection1 Cycle Inspection / Re-inspection

Jan 26

Cycle Inspection / Initial Inspection InspectionLatestViolations were cited in the following area(s).

1 High1 Med

2 total1 risk factor

80/100inspection score

−15 pts

High Priority (1)

−10 pts

06APersonal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.Risk Factor−10

Intermediate (1)

−5 pts

10GDishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.−5

Base deductions−15 pts

Risk factor bonus (1× +5)−5 pts

Sep 25

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

No violations

100/100inspection score

Sep 25

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

8 High2 Med

10 total8 risk factors

0/100inspection score

−90 pts

High Priority (8)

−80 pts

04LEvidence of mice or live mice in establishment's food or non-food areas.Risk Factor−10
02BHot TCS food item not held at or above 140 °F.Risk Factor−10
06FWiping cloths not stored clean and dry, or in a sanitizing solution, between uses.Risk Factor−10
06BTobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.Risk Factor−10
06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.Risk Factor−10
04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.Risk Factor−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
06ESanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.Risk Factor−10

Intermediate (2)

−10 pts

28-06Contract with a pest management professional not in place. Record of extermination activities not kept on premises.−5
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5

Base deductions−90 pts

Risk factor bonus (8× +5)−40 pts

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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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