Inspection history

2025-08-27 · Cycle Inspection / Re-inspection · Violations were cited · score 11 A

Code	Description	Critical
04H	Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.	Critical
10B	Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.	—
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.	—

2025-01-14 · Cycle Inspection / Initial Inspection · Violations were cited · score 25

Code	Description	Critical
02B	Hot TCS food item not held at or above 140 °F.	Critical
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.	Critical
06D	Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.	Critical
08C	Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.	—
09B	Thawing procedure improper.	—
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.	—

2024-02-29 · Cycle Inspection / Re-inspection · Violations were cited · score 27 B

Code	Description	Critical
02H	After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.	Critical
04A	Food Protection Certificate (FPC) not held by manager or supervisor of food operations.	Critical
06A	Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.	Critical
06D	Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.	Critical

2023-03-13 · Cycle Inspection / Initial Inspection · Violations were cited · score 27

Code	Description	Critical
02B	Hot TCS food item not held at or above 140 °F.	Critical
06E	Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.	Critical
09A	Swollen, leaking, rusted or otherwise damaged canned food to be returned to distributor not segregated from intact product and clearly labeled DO NOT USE	—
09B	Thawing procedure improper.	—
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.	—
10G	Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.	—

At this address

GRADE A

8 open HPD violations — 0 class C

1 Food Establishment complaint to 311 at this address in the last three years (most often: Food Contaminated), shared by 2 restaurants · complaints filed by the public; DOHMH investigates, outcomes aren't published.

Other restaurants at this address: District Taco.

Dun Huang Miss Noodle

Inspection history

At this address

Report a problem to 311