Inspection history

2026-01-06 · Cycle Inspection / Re-inspection · Violations were cited · score 12 A

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

2025-11-14 · Cycle Inspection / Initial Inspection · Violations were cited · score 22

Code	Description	Critical
04L	Evidence of mice or live mice in establishment's food or non-food areas.	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
08A	Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.	—
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.	—
10H	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.	—
28-06	Contract with a pest management professional not in place. Record of extermination activities not kept on premises.	—

2024-08-19 · Cycle Inspection / Re-inspection · Violations were cited · score 12 A

Code	Description	Critical
04L	Evidence of mice or live mice in establishment's food or non-food areas.	Critical
08A	Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.	—
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.	—

2024-06-25 · Cycle Inspection / Initial Inspection · Violations were cited · score 22

Code	Description	Critical
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.	Critical
03A	Food, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site.	Critical
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.	—
28-05	Food adulterated or misbranded. Adulterated or misbranded food possessed, being manufactured, produced, packed, sold, offered for sale, delivered or given away	—
28-06	Contract with a pest management professional not in place. Record of extermination activities not kept on premises.	—

2023-08-07 · Pre-permit (Operational) / Compliance Inspection · Violations were cited · score 11

Code	Description	Critical
02B	Hot TCS food item not held at or above 140 °F.	Critical
10A	Toilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door.	—
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.	—

2023-04-04 · Pre-permit (Operational) / Re-inspection · Violations were cited · score 37 C

Code	Description	Critical
05H	No approved written standard operating procedure for avoiding contamination by refillable returnable containers.	Critical
06F	Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.	Critical
09C	Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.	—
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.	—

2023-03-27 · Pre-permit (Operational) / Initial Inspection · Violations were cited · score 21

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
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.	—
10H	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.	—

At this address

GRADE D

82 open HPD violations — 13 class C

1 food-poisoning report to 311 at this address in the last three years (0 with three or more people sick)
4 Food Establishment complaints to 311 at this address in the last three years (most often: Food Protection, Food Contains Foreign Object, Food Preparation Location) · complaints filed by the public; DOHMH investigates, outcomes aren't published.

Kai Feng Fu Dumpling House

Inspection history

Mice and rats

At this address

Report a problem to 311