Chinese · Brooklyn
New York Chan Chinese Restaurant
744 New Lots Avenue, Brooklyn, NY 11207
(718) 272-0717
★★★★★ 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: #50054690
6
Violation Points
4
Critical Violations
9
Total Citations
2024-08-22
Last Inspection
Recorded Violations History
⚠ CRITICAL VIOLATION Code 06C 2026-05-02
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.
Code 10D 2026-05-02
Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes.
⚠ CRITICAL VIOLATION Code 02B 2026-05-02
Hot TCS food item not held at or above 140 °F.
Code 09A 2026-05-02
Swollen, leaking, rusted or otherwise damaged canned food to be returned to distributor not segregated from intact product and clearly labeled DO NOT USE
Code 10F 2024-08-22
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.
Code 09C 2024-08-22
Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
⚠ CRITICAL VIOLATION Code 02B 2024-06-27
Hot TCS food item not held at or above 140 °F.
Code 10F 2024-06-27
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.
⚠ CRITICAL VIOLATION Code 02G 2024-06-27
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.
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4.5 / 5.0 (1)
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