New York City, NY - An inspection on 07/28/2025 at Ng'S Kitchen uncovered significant health code violations.
Located in the heart of Sunset Park, Ng'S Kitchen operates from a prominent location at 6012 8 Avenue Brooklyn Ny, making it easily accessible to area customers.
The inspection report documents: "08c. Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used. (critical: not critical). 04l. E." Health officials note that these violations need attention to maintain proper compliance.
The inspection found infractions involving temperature control, a fundamental aspect of food service operations.
Public health authorities continually highlight the fundamental significance of comprehensive temperature control practices. Studies from public health organizations show that The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens. The HACCP Temperature Monitoring offers detailed requirements for maintaining compliance.
Health department officials noted violations related to pest control, which require attention for public health compliance.
Industry experts consistently emphasize the critical importance of proper pest control protocols. The FDA Food Code Standards clearly states that The FDA Food Code mandates that food storage areas remain free from pest contamination at all times.
The inspection found infractions involving sanitation, a fundamental aspect of food service operations.
Industry best practices require establishments to maintain rigorous cleaning schedules and equipment maintenance According to FDA Sanitation Standards, Federal regulators use FDA sanitation guidelines as the benchmark for evaluating food service establishment compliance. This regulatory framework ensures that food service establishments meet rigorous safety standards.
Health department officials noted violations related to hand washing, which require attention for public health compliance.
Public health authorities continually highlight the fundamental significance of comprehensive hand washing practices. Studies from public health organizations show that The CDC emphasizes that inadequate hand washing contributes to approximately 89% of foodborne illness outbreaks. The FDA Hand Washing Standards offers detailed requirements for maintaining compliance.
Beyond regulatory requirements, such infractions may affect the restaurant's standing and customer relationships. Local food safety organizations monitor inspection results to provide information to the public.
Health department officials will conduct a comprehensive re-inspection to ensure that all violations have been properly addressed. The establishment must demonstrate full compliance before the matter can be considered resolved.
Regular health inspections serve as critical safeguards for public health in New York City's dining landscape. Transparency in reporting inspection findings ensures that community members can make informed decisions about their dining options.
| BUILDING | 6012 |
| SCORE | 84 |
| BORO | Brooklyn |
| Community Board | 307 |
| RECORD DATE | 08/15/2025 |
| ZIPCODE | 11220 |
| DBA | NG'S KITCHEN |
| CUISINE DESCRIPTION | Chinese |
| ACTION | Violations were cited in the following area(s). |
| BIN | 3143610 |
| NTA | BK34 |
| CAMIS | 50117061 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| INSPECTION DATE | 07/28/2025 |
| Latitude | 40.635355050858 |
| Longitude | -74.009709955341 |
| BBL | 3057850038 |
| Census Tract | 011800 |
| STREET | 8 AVENUE |
| Council District | 43 |
| PHONE | 6469190011 |
| VIOLATION CODES | 08C; 04L; 05D; 02G; 10F; 04M; 09C; 06C; 04N; 08A; 05C; 04H |
| ALL VIOLATIONS | 08C: Pesticide not properly labeled or used by unlicensed individual. Pesticide; other toxic chemical improperly used/stored. Unprotected; unlocked bait station used. || 04L: Evidence of mice or live mice in establishment's food or non-food areas. || 05D: No 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. || 02G: 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. || 10F: 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. || 04M: Live roaches in facility's food or non-food area. || 09C: Design; construction; materials used or maintenance of food contact surface improper. Surface not easily cleanable; sanitized and maintained. || 06C: Food; 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. || 04N: Filth 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. || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 05C: Food contact surface; refillable; reusable containers; or equipment improperly constructed; placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food. || 04H: Raw; cooked or prepared food is adulterated; contaminated; cross-contaminated; or not discarded in accordance with HACCP plan. |
This inspection was conducted on July 28, 2025.
Chicago Department of Public Health
The following violations were found: 08C: Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used. | 04L: Evidence of mice or live mice in establishment's food or non-food areas. | 05D: No 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. | 02G: 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. | 10F: 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. | 04M: Live roaches in facility's food or non-food area. | 09C: Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained. | 06C: Food, 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. | 04N: Filth 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. | 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 05C: Food contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food. | 04H: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan..
Health code violations can increase the risk of foodborne illness. Common concerns include improper food temperatures (which can allow bacteria growth), inadequate handwashing facilities (which can spread germs), pest activity (which can contaminate food), and cross-contamination risks. These violations are monitored by health departments to ensure public safety and prevent foodborne illness outbreaks.
All inspection data for this report is sourced directly from the New York City Department of Health and Mental Hygiene . View the original data source .
Food safety standards referenced in this report are based on:
Important Note: This article is based on official inspection reports at the time of inspection. Current conditions may differ. Always check the most recent inspection results before dining. Establishments have the opportunity to correct violations and request re-inspection.
