What is Vostochnaya Kuhnya's health inspection score?

Vostochnaya Kuhnya has a SafeDine safety score of 32 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Vostochnaya Kuhnya last inspected?

Vostochnaya Kuhnya was last inspected on March 25, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Vostochnaya Kuhnya have?

Vostochnaya Kuhnya has 21 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Vostochnaya Kuhnya safe to eat at?

Vostochnaya Kuhnya has a safety score of 32/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Vostochnaya Kuhnya serve?

Vostochnaya Kuhnya serves Russian cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Vostochnaya Kuhnya

Name: Vostochnaya Kuhnya
Address: 504 BRIGHTON BEACH AVENUE, Brooklyn, 11235
Rating: 32

504 BRIGHTON BEACH AVENUE, Brooklyn

Last Inspected: 3/25/2026

▲Improving

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0Poor

Russian•Brooklyn

Ranked #944 of 1000 in BrooklynBetter than 68% of russian restaurants

Improving

3 inspections

Last: Mar 25, 2026

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-68

Final Score

Impact Breakdown

High Priority

-7 pts

Direct health hazards • 10 pts each

Intermediate

-11 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+24 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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504 BRIGHTON BEACH AVENUE, Brooklyn, NY 11235

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Inspection History

3 records on file

2 Cycle Inspection / Reopening Inspection1 Cycle Inspection / Initial Inspection

Mar 26

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

2 High1 Med

3 total1 risk factor

70/100inspection score

−25 pts

High Priority (2)

−20 pts

04LEvidence of mice or live mice in establishment's food or non-food areas.Risk Factor−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

Intermediate (1)

−5 pts

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

Base deductions−25 pts

Risk factor bonus (1× +5)−5 pts

Mar 26

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

2 High3 Med

5 total2 risk factors

55/100inspection score

−35 pts

High Priority (2)

−20 pts

04LEvidence of mice or live mice in establishment's food or non-food areas.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 (3)

−15 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
08CPesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.−5
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5

Base deductions−35 pts

Risk factor bonus (2× +5)−10 pts

Mar 26

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

8 High5 Med

13 total7 risk factors

0/100inspection score

−105 pts

High Priority (8)

−80 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
02HAfter cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.Risk Factor−10
04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.Risk Factor−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
02BHot TCS food item not held at or above 140 °F.Risk Factor−10
04LEvidence of mice or live mice in establishment's food or non-food areas.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
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 (5)

−25 pts

08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−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
28-06Contract with a pest management professional not in place. Record of extermination activities not kept on premises.−5
09BThawing procedure improper.−5
09CDesign, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.−5

Base deductions−105 pts

Risk factor bonus (7× +5)−35 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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