Chinese · Queens
New Si Hai Ju
59-06 Kissena Blvd, Queens, NY 11355
(718) 799-0866
★★★★★ 4.5 (1 diner reviews)
Verified Public Record · NYC DOHMH Live OpenData Feed · Article 81
Z
DOH SANITARY GRADE
Grade Pending · Under Review
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NYC Health Department Official Inspection
CAMIS ID: #50170015
64
Violation Points
19
Critical Violations
28
Total Citations
2025-10-02
Last Inspection
Recorded Violations History
⚠ CRITICAL VIOLATION Code 04L 2025-11-10
Evidence of mice or live mice in establishment's food or non-food areas.
⚠ CRITICAL VIOLATION Code 02B 2025-11-10
Hot TCS food item not held at or above 140 °F.
Code 08C 2025-11-10
Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
Code 08A 2025-11-10
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
⚠ CRITICAL VIOLATION Code 02B 2025-10-02
Hot TCS food item not held at or above 140 °F.
⚠ CRITICAL VIOLATION Code 05D 2025-10-02
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
⚠ CRITICAL VIOLATION Code 06C 2025-10-02
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 04L 2025-10-02
Evidence of mice or live mice in establishment's food or non-food areas.
Code 08A 2025-10-02
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
⚠ CRITICAL VIOLATION Code 02H 2025-10-02
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.
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4.5 / 5.0 (1)
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