Asian/asian Fusion · Queens
Ziyan
38-40 Crescent Street, Queens, NY 11101
(917) 280-5690
★★★★★ 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: #50171525
2
Violation Points
8
Critical Violations
14
Total Citations
2026-03-26
Last Inspection
Recorded Violations History
Code 10F 2026-03-26
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 09C 2026-03-17
Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
Code 08C 2026-03-17
Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
⚠ CRITICAL VIOLATION Code 04H 2026-03-17
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
⚠ CRITICAL VIOLATION Code 06D 2026-03-17
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
⚠ CRITICAL VIOLATION Code 05C 2026-03-17
Food contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food.
⚠ CRITICAL VIOLATION Code 05H 2026-03-17
No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
Code 10G 2026-03-17
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
⚠ CRITICAL VIOLATION Code 02H 2026-03-17
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.
⚠ CRITICAL VIOLATION Code 05D 2026-03-17
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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