Chinese · Brooklyn
Duck Wong
2341 86 Street, Brooklyn, NY 11214
(718) 483-9687
★★★★★ 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: #50078666
12
Violation Points
11
Critical Violations
14
Total Citations
2024-08-26
Last Inspection
Recorded Violations History
⚠ CRITICAL VIOLATION Code 06A 2025-11-22
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 06E 2025-11-22
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
Code 10F 2025-11-22
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.
⚠ CRITICAL VIOLATION Code 02B 2025-11-22
Hot TCS food item not held at or above 140 °F.
⚠ CRITICAL VIOLATION Code 06D 2024-08-26
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
⚠ CRITICAL VIOLATION Code 02G 2024-08-26
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 2024-05-29
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 02A 2024-05-29
Time/Temperature Control for Safety (TCS) food not cooked to required minimum internal temperature. • Poultry, poultry parts, ground and comminuted poultry, all stuffing containing poultry, meats, fish or ratites to or above 165 °F for 15 seconds with no interruption of the cooking process • Gro
⚠ CRITICAL VIOLATION Code 02I 2024-05-29
TCS food removed from cold holding or prepared from or combined with ingredients at room temperature not cooled by an approved method to 41 °F or below within 4 hours.
⚠ CRITICAL VIOLATION Code 02B 2024-05-29
Hot TCS food item not held at or above 140 °F.
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