Chinese · Queens
New Win Shing
48-06 Broadway, Queens, NY 11103
(718) 956-9688
★★★★★ 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: #50090473
11
Violation Points
3
Critical Violations
10
Total Citations
2024-10-31
Last Inspection
Recorded Violations History
Code 09C 2026-03-04
Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
⚠ CRITICAL VIOLATION Code 06F 2026-03-04
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
Code 10F 2026-03-04
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 08C 2026-03-04
Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
Code 09B 2026-03-04
Thawing procedure improper.
⚠ CRITICAL VIOLATION Code 04E 2026-03-04
Toxic chemical or pesticide improperly stored or used such that food contamination may occur.
Code 10E 2026-03-04
Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
Code 10B 2024-10-31
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.
Code 10F 2024-10-31
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 06C 2024-10-31
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.
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