Chinese · Manhattan
Rich Aroma
465 West 125 Street, Manhattan, NY 10027
(212) 932-8706
★★★★★ 4.5 (1 diner reviews)
· Google: ★ 3.4 (181)
Verified Public Record · NYC DOHMH Live OpenData Feed · Article 81
Z
DOH SANITARY GRADE
Grade Pending · Under Review
Venue & Culinary Highlights
4 Verified Photos
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NYC Health Department Official Inspection
CAMIS ID: #50076967
27
Violation Points
8
Critical Violations
11
Total Citations
2026-04-15
Last Inspection
Recorded Violations History
⚠ CRITICAL VIOLATION Code 06C 2026-04-15
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 10B 2026-04-15
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 06D 2026-04-15
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
⚠ CRITICAL VIOLATION Code 04E 2026-04-15
Toxic chemical or pesticide improperly stored or used such that food contamination may occur.
⚠ CRITICAL VIOLATION Code 02G 2026-04-15
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 02G 2026-01-22
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 06C 2026-01-22
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 09B 2026-01-22
Thawing procedure improper.
⚠ CRITICAL VIOLATION Code 02B 2026-01-22
Hot TCS food item not held at or above 140 °F.
⚠ CRITICAL VIOLATION Code 02G 2024-06-25
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.
Verified Diner Community Reviews
4.5 / 5.0 (1)
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