236 Knickerbocker Avenue
Brooklyn, NY 11237
(718) 417-8333
Current Inspection Grade: A
At A Glance
New City Asian Cuisine has an average score of 18.33 from 3 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that New City Asian Cuisine may not be consistently maintaining a high level of control over food safety and handling, personal hygiene, facility and equipment managment and vermin control.
An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.
An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.
Inspection History
03/13/2024 | Cycle Inspection / Re-inspection | Score: 13 | A
- (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
- Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
- Non-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.
- Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
05/31/2023 | Cycle Inspection / Initial Inspection | Score: 31 | Not Graded
- (Critical) Cold 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.
- (Critical) Hot TCS food item not held at or above 140 °F.
- (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
- Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
- Non-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.
- Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
05/25/2022 | Cycle Inspection / Initial Inspection | Score: 11 | A
- (Critical) Hot food item that has been cooked and refrigerated is being held for service without first being reheated to 165º F or above within 2 hours.
- (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
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