Chinese · 483 Grand Street · Brooklyn 11211
C Grade C posted 2025-04-09 (score 44)
2025-04-09 · Cycle Inspection / Re-inspection · Violations were cited · score 44 C
| Code | Description | Critical |
|---|---|---|
| 02B | Hot TCS food item not held at or above 140 °F. | Critical |
| 04A | Food Protection Certificate (FPC) not held by manager or supervisor of food operations. | Critical |
| 04H | Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. | Critical |
| 04K | Evidence of rats or live rats in establishment's food or non-food areas. | 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. | — |
2024-11-20 · Cycle Inspection / Initial Inspection · Violations were cited · score 29
| 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 |
| 04A | Food Protection Certificate (FPC) not held by manager or supervisor of food operations. | Critical |
| 04K | Evidence of rats or live rats in establishment's food or non-food areas. | Critical |
| 04L | Evidence of mice or live mice in establishment's food or non-food areas. | 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 |
| 08A | Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | — |
| 10G | Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. | — |
2023-04-02 · Pre-permit (Operational) / 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. | — |
2022-11-04 · Pre-permit (Operational) / Initial Inspection · Violations were cited · score 51
| Code | Description | Critical |
|---|---|---|
| 02B | Hot TCS food item not held at or above 140 °F. | Critical |
| 04C | Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment. | Critical |
| 04H | Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. | Critical |
| 04J | Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding. | Critical |
| 04L | Evidence of mice or live mice in establishment's food or non-food areas. | Critical |
| 06E | Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. | Critical |
| 08A | Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | — |
| 09C | Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained. | — |
| 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. | — |
Inspectors recorded evidence of mice on 4 inspections: 2025-04-09, 2024-11-20, 2023-04-02, 2022-11-04
Inspectors recorded evidence of rats on 2 inspections: 2025-04-09, 2024-11-20
GRADE A
See this building's full record
1 Food Establishment complaint to 311 at this address in the last three years (most often: Rodents/Insects/Garbage), shared by 2 restaurants · complaints filed by the public; DOHMH investigates, outcomes aren't published.
Other restaurants at this address: 3 Times 483 INC..
Report to 311: Food poisoning · Food safety complaint
483 Grand Street