Japanese · Queens
Jing Li
27-35 Jackson Avenue, Queens, NY 11101
(917) 518-0388
★★★★★ 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: #50115087
13
Violation Points
8
Critical Violations
17
Total Citations
2025-11-03
Last Inspection
Recorded Violations History
Code 10F 2025-11-03
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 06E 2025-11-03
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
⚠ CRITICAL VIOLATION Code 06C 2025-11-03
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 20-06 2025-09-18
Current letter grade or Grade Pending card not posted
⚠ 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.
Code 20-04 2025-09-18
“Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted.
Code 10H 2025-09-18
Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.
⚠ CRITICAL VIOLATION Code 02A 2025-09-18
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 02C 2025-09-18
Hot TCS food item that has been cooked and cooled is being held for service without first being reheated to 165º F or above within 2 hours.
⚠ CRITICAL VIOLATION Code 06C 2025-09-18
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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4.5 / 5.0 (1)
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