Chinese · Bronx
New China House
9 West 183 Street, Bronx, NY 10453
(718) 584-1326
★★★★★ 4.5 (1 diner reviews)
Verified Public Record · NYC DOHMH Live OpenData Feed · Article 81
B
DOH SANITARY GRADE
14–27 Points · Re-inspection Required
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NYC Health Department Official Inspection
CAMIS ID: #50052772
26
Violation Points
11
Critical Violations
15
Total Citations
2024-12-23
Last Inspection
Recorded Violations History
Code 08A 2026-04-20
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
⚠ CRITICAL VIOLATION Code 04L 2026-04-20
Evidence of mice or live mice in establishment's food or non-food areas.
⚠ CRITICAL VIOLATION Code 06F 2026-04-20
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
⚠ CRITICAL VIOLATION Code 02G 2026-04-20
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.
Code 28-01 2024-12-23
Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition.
⚠ CRITICAL VIOLATION Code 02H 2024-12-23
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 VIOLATION Code 02G 2024-12-23
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 02B 2024-12-23
Hot TCS food item not held at or above 140 °F.
⚠ CRITICAL VIOLATION Code 06B 2024-12-23
Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.
Code 09C 2024-10-10
Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
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4.5 / 5.0 (1)
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