Chinese · Brooklyn
New Great Wall 1419
1419 Gravesend Neck Road, Brooklyn, NY 11229
(718) 376-5310
★★★★★ 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: #50060559
11
Violation Points
8
Critical Violations
13
Total Citations
2026-05-07
Last Inspection
Recorded Violations History
⚠ CRITICAL VIOLATION Code 04M 2026-05-07
Live roaches in facility's food or non-food area.
Code 08A 2026-05-07
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Code 10F 2025-01-29
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 08A 2025-01-29
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Code 28-06 2025-01-29
Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
⚠ CRITICAL VIOLATION Code 04K 2025-01-29
Evidence of rats or live rats in establishment's food or non-food areas.
⚠ CRITICAL VIOLATION Code 06B 2024-06-04
Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.
⚠ CRITICAL VIOLATION Code 02G 2024-06-04
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 06A 2024-06-04
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 VIOLATION Code 06D 2024-06-04
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
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