Inspection history

2026-04-30 · Cycle Inspection / Initial Inspection · Violations were cited · score 26

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
06D	Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.	Critical
08A	Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.	—
08C	Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.	—

2026-01-17 · Cycle Inspection / Re-inspection · Violations were cited · score 43 Grade Pending

Code	Description	Critical
02B	Hot TCS food item not held at or above 140 °F.	Critical
03B	Shellfish not from approved source, not or improperly tagged/labeled; tags not retained for 90 days.	Critical
04A	Food Protection Certificate (FPC) not held by manager or supervisor of food operations.	Critical
04L	Evidence of mice or live mice in establishment's food or non-food areas.	Critical
04M	Live roaches in facility's food or non-food area.	Critical
08A	Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.	—
08C	Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.	—

2025-03-06 · Cycle Inspection / Initial Inspection · Violations were cited · score 37

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
04L	Evidence of mice or live mice in establishment's food or non-food areas.	Critical
04M	Live roaches in facility's food or non-food area.	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
06F	Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.	Critical
08A	Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.	—

2024-04-04 · Pre-permit (Operational) / Reopening Inspection · Establishment re-opened by DOHMH. · score 4 Grade Pending

Code	Description	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.	—

2024-04-01 · Pre-permit (Operational) / Initial Inspection · Establishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed. · score 100

Code	Description	Critical
02F	Meat, fish, molluscan shellfish, unpasteurized raw shell eggs, poultry or other TCS offered or served raw or undercooked and written notice not provided to consumer.	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
03B	Shellfish not from approved source, not or improperly tagged/labeled; tags not retained for 90 days.	Critical
04A	Food Protection Certificate (FPC) not held by manager or supervisor of food operations.	Critical
04F	Food preparation area, food storage area, or other area used by employees or patrons, contaminated by sewage or liquid waste.	Critical
04H	Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.	Critical
05D	No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.	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
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.	—

At this address

GRADE A

5 food-poisoning reports to 311 at this address in the last three years (1 with three or more people sick), shared by 16 restaurants
8 Food Establishment complaints to 311 at this address in the last three years (most often: Food Contaminated, Food Spoiled, Letter Grading), shared by 16 restaurants · complaints filed by the public; DOHMH investigates, outcomes aren't published.

Szechuan Opera

Inspection history

Mice and rats

At this address

Report a problem to 311