Chinese · Brooklyn
New Great Wall
4425 5 Avenue, Brooklyn, NY 11220
(718) 871-4989
★★★★★ 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: #50088248
12
Violation Points
8
Critical Violations
13
Total Citations
2025-11-06
Last Inspection
Recorded Violations History
⚠ CRITICAL VIOLATION Code 02A 2025-11-06
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
Code 09B 2025-11-06
Thawing procedure improper.
Code 28-06 2025-11-06
Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
⚠ CRITICAL VIOLATION Code 04E 2025-09-18
Toxic chemical or pesticide improperly stored or used such that food contamination may occur.
⚠ CRITICAL VIOLATION Code 04M 2025-09-18
Live roaches in facility's food or non-food area.
⚠ CRITICAL VIOLATION Code 06A 2025-09-18
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.
Code 28-06 2025-09-18
Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
Code 08A 2025-09-18
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Code 10F 2025-09-18
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 2025-09-18
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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