What is Zinger Chicken & Grill's health inspection score?

Zinger Chicken & Grill has a SafeDine safety score of 47 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Zinger Chicken & Grill last inspected?

Zinger Chicken & Grill was last inspected on November 17, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Zinger Chicken & Grill have?

Zinger Chicken & Grill has 11 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Zinger Chicken & Grill safe to eat at?

Zinger Chicken & Grill has a safety score of 47/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Zinger Chicken & Grill serve?

Zinger Chicken & Grill serves Chicken cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Zinger Chicken & Grill

Name: Zinger Chicken & Grill
Address: 367 AVENUE X, Brooklyn, 11223
Rating: 47

367 AVENUE X, Brooklyn

Last Inspected: 11/17/2025

▲Improving

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0Poor

Chicken•Brooklyn

Ranked #991 of 1000 in BrooklynBetter than 97% of chicken restaurants

Improving

2 inspections

Last: Nov 17, 2025

medium confidence

Directions Order

Inspections

Clean Rate

5.5

Avg Violations

5 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

Pest issuesHigh Priority

Evidence of pests found during inspection

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

-53

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-12 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+65 pts

Latest

100% weight

2nd

60% 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

367 AVENUE X, Brooklyn, NY 11223

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Inspection History

2 records on file

1 Pre-permit (Operational) / Re-inspection1 Pre-permit (Operational) / Initial Inspection

Nov 25

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

1 High2 Med

3 total1 risk factor

75/100inspection score

−20 pts

High Priority (1)

−10 pts

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 (2)

−10 pts

08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−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−20 pts

Risk factor bonus (1× +5)−5 pts

Jul 25

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

5 High3 Med

8 total5 risk factors

10/100inspection score

−65 pts

High Priority (5)

−50 pts

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
06BTobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.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
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
04KEvidence of rats or live rats in establishment's food or non-food areas.Risk Factor−10

Intermediate (3)

−15 pts

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
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 (5× +5)−25 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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