CUIHUA KITCHEN.

NYC Health Dept

2004 86 STREET · BROOKLYN, NEW YORK CITY

Graded A, 12 points (Mar 2026). Down from 15 points at the prior graded inspection.

4 inspections on record since 2024 · Last inspected Mar 2026 · 2 critical violations in the last 12 months.

THE NUMBERS

INSPECTIONS

VIOLATIONS

total on record

LAST INSPECTED

MAR 2026

INSPECTION HISTORY

MAR 18

2026

PASS W/ CONDITIONS 2 violations 2 CRITICAL

Critical Food Storage & Handling

Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condi

Critical Sanitation

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

NOV 18

2024

PASS W/ CONDITIONS 2 violations 1 CRITICAL

Not Critical Sanitation

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 under

Critical Sanitation

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

MAR 28

2024

PASS W/ CONDITIONS 4 violations 2 CRITICAL

Not Critical Plumbing & Waste

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 liq

Not Critical Sanitation

Critical Food Temperature

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

Critical Other

Hot TCS food item not held at or above 140 °F.

FEB 28

2024

PASS W/ CONDITIONS 6 violations 4 CRITICAL

Critical Food Temperature

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 dur

Not Critical Food Temperature

Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment

Critical Sanitation

Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.

Critical Other

Hot TCS food item not held at or above 140 °F.

Not Critical Food Temperature

Thawing procedure improper.

Critical Food Storage & Handling

Public inspection records from NYC Department of Health and Mental Hygiene. Records current as of 2026-07-05. EatOrBeat reports records and does not rate restaurants. Official record →

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