Chinese · New York City, NY
711 59 Street
Last inspected Jul 31, 2026 · View Map ↗ · Compare ↗
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Pre-permit (Operational) / Reopening Inspection
Official score: 0 · Understand This Area’s Scale
0 recorded violations
No violations recorded in this inspection.
Official record from NYC Department of Health and Mental Hygiene, Jul 31, 2026 · Original Source
Administrative Miscellaneous / Compliance Inspection
The health department recorded a closure at this inspection.
1 recorded violation
Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from NYC Department of Health and Mental Hygiene, Jul 14, 2026 · Original Source
Pre-permit (Operational) / Compliance Inspection
Official score: 45 · Understand This Area’s Scale
The health department recorded a closure at this inspection.
5 recorded violations
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.
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsSingle 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.
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationHot TCS food item not held at or above 140 °F.
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureDesign, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial record from NYC Department of Health and Mental Hygiene, Jul 14, 2026 · Original Source
Pre-permit (Operational) / Re-inspection
Official score: 28 · Understand This Area’s Scale
1 recorded violation
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.
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from NYC Department of Health and Mental Hygiene, Jan 28, 2026 · Original Source
Pre-permit (Operational) / Initial Inspection
Official score: 40 · Understand This Area’s Scale
4 recorded violations
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.
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsSanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsThawing procedure improper.
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureDishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from NYC Department of Health and Mental Hygiene, Dec 29, 2025 · Original Source