What is Com Tam Ninh Kieu Restaurant's health inspection score?

Com Tam Ninh Kieu Restaurant has a SafeDine safety score of 54 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Com Tam Ninh Kieu Restaurant last inspected?

Com Tam Ninh Kieu Restaurant was last inspected on September 18, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Com Tam Ninh Kieu Restaurant have?

Com Tam Ninh Kieu Restaurant has 14 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Com Tam Ninh Kieu Restaurant safe to eat at?

Com Tam Ninh Kieu Restaurant has a safety score of 54/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Com Tam Ninh Kieu Restaurant serve?

Com Tam Ninh Kieu Restaurant serves Asian/Asian Fusion cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Com Tam Ninh Kieu Restaurant

Name: Com Tam Ninh Kieu Restaurant
Address: 2641 JEROME AVENUE, Bronx, 10468
Rating: 54

2641 JEROME AVENUE, Bronx

Last inspected 8mo ago

▼Declining

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0Fair

Asian/Asian Fusion•Bronx

Ranked #836 of 1000 in BronxBetter than 27% of asian/asian fusion restaurants

Declining

4 inspections

Last: Sep 18, 2025

medium confidence

Directions Order

Inspections

Clean Rate

3.5

Avg Violations

9 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

Pest issuesHigh Priority

Evidence of pests found during inspection

Other violationHigh Priority

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-46

Final Score

Impact Breakdown

High Priority

-7 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-0 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

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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2641 JEROME AVENUE, Bronx, NY 10468

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Violation Timeline

Apr 2025

1 inspections

4 high priority

Apr

Jul 2025

2 inspections

5 high priority

1 intermediate

Sep 2025

1 inspections

3 high priority

1 intermediate

Sep

Inspection History

4 records on file

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

Sep 25

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

3 High1 Med

4 total2 risk factors

55/100inspection score

−35 pts

High Priority (3)

−30 pts

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
03CUnclean or cracked whole eggs or unpasteurized liquid, frozen or powdered eggs kept or used.−10

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−35 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 / Re-inspection InspectionEstablishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed.

5 High

5 total4 risk factors

30/100inspection score

−50 pts

High Priority (5)

−50 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
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
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
02BHot TCS food item not held at or above 140 °F.Risk Factor−10
04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.Risk Factor−10

Base deductions−50 pts

Risk factor bonus (4× +5)−20 pts

Apr 25

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

4 High

4 total2 risk factors

50/100inspection score

−40 pts

High Priority (4)

−40 pts

02BHot TCS food item not held at or above 140 °F.Risk Factor−10
03AFood, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site.−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
03CUnclean or cracked whole eggs or unpasteurized liquid, frozen or powdered eggs kept or used.−10

Base deductions−40 pts

Risk factor bonus (2× +5)−10 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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