Chinese · Brooklyn
King's Kitchen
683 60 Street, Brooklyn, NY 11220
(718) 567-2333
★★★★★ 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: #50154303
9
Violation Points
8
Critical Violations
14
Total Citations
2025-12-01
Last Inspection
Recorded Violations History
Code 09E 2025-12-01
Wash hands sign not posted near or above hand washing sink.
⚠ CRITICAL VIOLATION Code 06D 2025-12-01
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Code 20-01 2025-12-01
Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers.
Code 10H 2025-12-01
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.
Code 20-08 2025-12-01
Failure to post or conspicuously post healthy eating information
Code 10F 2024-08-30
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 2024-08-30
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 06C 2024-07-24
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 02G 2024-07-24
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 02B 2024-07-24
Hot TCS food item not held at or above 140 °F.
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