Chinese · Bronx
Lucky Garden
305 Wyckoff Avenue, Bronx, NY
(718) 418-1002
★★★★★ 4.5 (1 diner reviews)
Verified Public Record · NYC DOHMH Live OpenData Feed · Article 81
A
DOH SANITARY GRADE
0–13 Violation Points · Top Sanitary Standard
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NYC Health Department Official Inspection
CAMIS ID: #41585425
11
Violation Points
7
Critical Violations
11
Total Citations
2026-01-30
Last Inspection
Recorded Violations History
Code 10B 2026-01-30
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.
⚠ CRITICAL VIOLATION Code 02H 2026-01-30
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.
Code 09B 2026-01-30
Thawing procedure improper.
⚠ CRITICAL VIOLATION Code 06D 2025-12-16
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Code 28-06 2025-12-16
Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
⚠ CRITICAL VIOLATION Code 02G 2025-12-16
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 VIOLATION Code 04L 2025-12-16
Evidence of mice or live mice in establishment's food or non-food areas.
⚠ CRITICAL VIOLATION Code 02B 2025-12-16
Hot TCS food item not held at or above 140 °F.
⚠ CRITICAL VIOLATION Code 02B 2024-08-22
Hot TCS food item not held at or above 140 °F.
⚠ CRITICAL VIOLATION Code 04J 2024-08-22
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.
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