What is MI Dawta Dem Kitchin's health inspection score?

MI Dawta Dem Kitchin has a SafeDine safety score of 50 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was MI Dawta Dem Kitchin last inspected?

MI Dawta Dem Kitchin was last inspected on September 24, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does MI Dawta Dem Kitchin have?

MI Dawta Dem Kitchin has 18 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is MI Dawta Dem Kitchin safe to eat at?

MI Dawta Dem Kitchin has a safety score of 50/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does MI Dawta Dem Kitchin serve?

MI Dawta Dem Kitchin serves Caribbean cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

MI Dawta Dem Kitchin

Name: MI Dawta Dem Kitchin
Address: 543 NOSTRAND AVENUE, Brooklyn, 11216
Rating: 50

543 NOSTRAND AVENUE, Brooklyn

Last Inspected: 9/24/2025

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0Fair

Caribbean•Brooklyn

Ranked #976 of 1000 in BrooklynBetter than 40% of caribbean restaurants

Declining

3 inspections

Last: Sep 24, 2025

medium 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

Pest issuesHigh Priority

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-92

Final Score

Impact Breakdown

High Priority

-8 pts

Direct health hazards • 10 pts each

Intermediate

-13 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

-41 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 8/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (50/100) 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

543 NOSTRAND AVENUE, Brooklyn, NY 11216

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Violation Timeline

Jul 2025

2 inspections

4 high priority

3 intermediate

Jul

Sep 2025

1 inspections

8 high priority

3 intermediate

Inspection History

3 records on file

1 Cycle Inspection / Initial Inspection1 Pre-permit (Operational) / Reopening Inspection1 Pre-permit (Operational) / Compliance Inspection

Sep 25

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

8 High3 Med

11 total7 risk factors

0/100inspection score

−95 pts

High Priority (8)

−80 pts

04KEvidence of rats or live rats 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
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
04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.Risk Factor−10
04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.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
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
04NFilth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.Risk Factor−10

Intermediate (3)

−15 pts

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
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

Base deductions−95 pts

Risk factor bonus (7× +5)−35 pts

Jul 25

Pre-permit (Operational) / Reopening Inspection InspectionEstablishment re-opened by DOHMH.

3 Med

3 total

85/100inspection score

−15 pts

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
10GDishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.−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−15 pts

Jul 25

Pre-permit (Operational) / Compliance Inspection InspectionEstablishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed.

4 High

4 total2 risk factors

50/100inspection score

−40 pts

High Priority (4)

−40 pts

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
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
04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.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

Base deductions−40 pts

Risk factor bonus (2× +5)−10 pts

Community Reviews

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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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