Chinese · Queens
China Fu Zhou Snack Bar
57-35 Main Street, Queens, NY 11355
(917) 970-5666
★★★★★ 4.5 (1 diner reviews)
Verified Public Record · NYC DOHMH Live OpenData Feed · Article 81
B
DOH SANITARY GRADE
14–27 Points · Re-inspection Required
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NYC Health Department Official Inspection
CAMIS ID: #50168587
23
Violation Points
9
Critical Violations
14
Total Citations
2026-01-23
Last Inspection
Recorded Violations History
⚠ CRITICAL VIOLATION Code 04A 2026-01-23
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
⚠ CRITICAL VIOLATION Code 02B 2026-01-23
Hot TCS food item not held at or above 140 °F.
⚠ CRITICAL VIOLATION Code 06C 2026-01-23
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 06F 2025-12-10
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
Code 20-04 2025-12-10
“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 09E 2025-12-10
Wash hands sign not posted near or above hand washing sink.
⚠ CRITICAL VIOLATION Code 02B 2025-12-10
Hot TCS food item not held at or above 140 °F.
⚠ CRITICAL VIOLATION Code 04J 2025-12-10
Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.
Code 10D 2025-12-10
Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes.
⚠ CRITICAL VIOLATION Code 05D 2025-12-10
No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or accepta
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