5223 8 Avenue
Brooklyn, NY 11220
(718) 853-1288
Current Inspection Grade: A
At A Glance
Kings Kitchen has an average score of 13.67 from 3 scored inspections (see inspection history).
The average is under 14, which equates to having an A average. This shows that Kings Kitchen consistently maintains 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
01/03/2024 | Cycle Inspection / Initial Inspection | Score: 7 | A
- Thawing procedure improper.
- Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
- Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.
11/23/2022 | Cycle Inspection / Re-inspection | Score: 14 | B
- (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.
05/16/2022 | Cycle Inspection / Initial Inspection | Score: 20 | Not Graded
- (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- (Critical) Hot food item not held at or above 140º F.
- (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
- Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
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