What is Ashoka Grill's health inspection score?

Ashoka Grill has a SafeDine safety score of 53 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Ashoka Grill last inspected?

Ashoka Grill was last inspected on April 27, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Ashoka Grill have?

Ashoka Grill has 22 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Ashoka Grill safe to eat at?

Ashoka Grill has a safety score of 53/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Ashoka Grill serve?

Ashoka Grill serves Indian cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Ashoka Grill

Name: Ashoka Grill
Address: 1436 FLATBUSH AVENUE, Brooklyn, 11210
Rating: 53

1436 FLATBUSH AVENUE, Brooklyn

Last Inspected: 4/27/2026

▲Improving

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0Fair

Indian•Brooklyn

Ranked #980 of 1000 in BrooklynBetter than 47% of indian restaurants

Improving

4 inspections

Last: Apr 27, 2026

high confidence

Directions Order

Inspections

Clean Rate

5.5

Avg Violations

1 month 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-51

Final Score

Impact Breakdown

High Priority

-13 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

+41 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 49/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (53/100) 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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1436 FLATBUSH AVENUE, Brooklyn, NY 11210

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Violation Timeline

Jul 2025

1 inspections

3 high priority

6 intermediate

Jul

Nov 2025

1 inspections

3 high priority

Apr 2026

2 inspections

8 high priority

2 intermediate

Apr

Inspection History

4 records on file

1 Cycle Inspection / Reopening Inspection2 Cycle Inspection / Initial Inspection1 Cycle Inspection / Re-inspection

Apr 26

Cycle Inspection / Reopening Inspection InspectionLatest

1 High

1 total

90/100inspection score

−10 pts

High Priority (1)

−10 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.−10

Base deductions−10 pts

Apr 26

Cycle Inspection / Initial Inspection Inspection

7 High2 Med

9 total5 risk factors

0/100inspection score

−80 pts

High Priority (7)

−70 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.−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
02BHot TCS food item not held at or above 140 °F.Risk Factor−10
04MLive roaches in facility's food or non-food area.Risk Factor−10
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−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
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 (2)

−10 pts

28-06Contract with a pest management professional not in place. Record of extermination activities not kept on premises.−5
09BThawing procedure improper.−5

Base deductions−80 pts

Risk factor bonus (5× +5)−25 pts

Nov 25

Cycle Inspection / Re-inspection InspectionViolations were cited in the following area(s).

3 High

3 total2 risk factors

60/100inspection score

−30 pts

High Priority (3)

−30 pts

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
02BHot TCS food item not held at or above 140 °F.Risk Factor−10
05HNo approved written standard operating procedure for avoiding contamination by refillable returnable containers.−10

Base deductions−30 pts

Risk factor bonus (2× +5)−10 pts

Jul 25

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

3 High6 Med

9 total3 risk factors

25/100inspection score

−60 pts

High Priority (3)

−30 pts

04LEvidence of mice or live mice in establishment's food or non-food areas.Risk Factor−10
04MLive roaches in facility's food or non-food area.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

Intermediate (6)

−30 pts

10BAnti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.−5
10GDishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.−5
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5
09CDesign, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.−5
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
08CPesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.−5

Base deductions−60 pts

Risk factor bonus (3× +5)−15 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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