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Nasi Kandar Eateries is one of the favourable eateries place in Malaysia even though the closure rate of the premises were found higher due to unhygienic handling and dirty environmental. Therefore, this study aimed to identify visible cues that consumers use as indicators in determined the level of food safety of Nasi Kandar eateries. Moreover, the determination of the most influenced visible factors in assessing food safety risk at nasi kandar eateries place from the perspectives of consumer were also carried out. A quantitative research was carried out on 178 respondents through Google Form online survey. The instrument utilized for this research are questionnaire with non-probability sampling technique and analysed using SPSS adaptation 21. The findings showed that there was relationship between all factors and there is a solid relationship between premise cleanliness (r=1.000) and personal hygiene (r= 0.772). The result also revealed there is a strong relationship among equipment and utensil cleanliness, as shown by the relationship of r = 0.775. The most impactful data that has a higher change towards food safety practices is premise cleanliness that represented by the value of R²= 0.326. Thus, indicated that premise cleanliness is becoming the main factor of consumer-s consideration while selecting the Nasi Kandar Eateries. Therefore, this result may help the owners or managers of Nasi Kandar Eateries in improving and positioning their restaurants. However, as the food safety standards are based only on aesthetics value there is a need to educate the public to increase their awareness of food safety issues and a reliable system need to be developed to help them judge the hygiene standards at Nasi Kandar Eateries Place.