What is New Ipoh Kitchen Asian Cuisine's health inspection score?

New Ipoh Kitchen Asian Cuisine has a SafeDine safety score of 12 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was New Ipoh Kitchen Asian Cuisine last inspected?

New Ipoh Kitchen Asian Cuisine was last inspected on September 25, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does New Ipoh Kitchen Asian Cuisine have?

New Ipoh Kitchen Asian Cuisine has 8 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is New Ipoh Kitchen Asian Cuisine safe to eat at?

New Ipoh Kitchen Asian Cuisine has a safety score of 12/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does New Ipoh Kitchen Asian Cuisine serve?

New Ipoh Kitchen Asian Cuisine serves Asian/Asian Fusion cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

New Ipoh Kitchen Asian Cuisine

Name: New Ipoh Kitchen Asian Cuisine
Address: 6415 20 AVENUE, Brooklyn, 11204
Rating: 12

6415 20 AVENUE, Brooklyn

Last Inspected: 9/25/2025

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0Poor

Asian/Asian Fusion•Brooklyn

Ranked #985 of 1000 in BrooklynBetter than 3% of asian/asian fusion restaurants

Unknown

1 inspection

Last: Sep 25, 2025

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

7 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-88

Final Score

Impact Breakdown

High Priority

-10 pts

Direct health hazards • 10 pts each

Intermediate

-15 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

Latest

100% 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

6415 20 AVENUE, Brooklyn, NY 11204

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Inspection History

1 record on file

1 Pre-permit (Operational) / Initial Inspection

Sep 25

Pre-permit (Operational) / Initial Inspection InspectionLatestViolations were cited in the following area(s).

5 High3 Med

8 total4 risk factors

15/100inspection score

−65 pts

High Priority (5)

−50 pts

02BHot TCS food item not held at or above 140 °F.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
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
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 (3)

−15 pts

10GDishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.−5
10EAccurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment−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

Base deductions−65 pts

Risk factor bonus (4× +5)−20 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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