Chinese · Manhattan
Jiang Kitchen
65 Saint Marks Place, Manhattan, NY 10003
(646) 398-7722
★★★★★ 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: #50115905
13
Violation Points
6
Critical Violations
16
Total Citations
2024-12-16
Last Inspection
Recorded Violations History
⚠ CRITICAL VIOLATION Code 02H 2026-04-14
After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
Code 10B 2026-04-14
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 09C 2026-04-14
Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
⚠ CRITICAL VIOLATION Code 06D 2026-04-14
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Code 09B 2026-04-14
Thawing procedure improper.
Code 08A 2026-04-14
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Code 10F 2026-04-14
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 10H 2026-04-14
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 06C 2026-04-14
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.
⚠ CRITICAL VIOLATION Code 02B 2026-04-14
Hot TCS food item not held at or above 140 °F.
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