Liu Yi Shou Hotpot
136-76 39 Avenue, New York City, NY 11354 · Queens · Chinese
Passed all 6 inspections — critical violations noted
2025-07-30 violations cited Cycle Inspection / Compliance Inspection 1
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
2025-06-13 violations cited Cycle Inspection / Re-inspection CRITICAL 5
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
No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
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
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
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
2025-04-16 violations cited Cycle Inspection / Initial Inspection CRITICAL 8
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
Hot TCS food item not held at or above 140 °F.
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
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
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
Thawing procedure improper.
No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
2025-02-07 violations cited Cycle Inspection / Re-inspection CRITICAL 3
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
Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
Food, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish
2024-06-26 violations cited Cycle Inspection / Initial Inspection CRITICAL 5
Hot TCS food item not held at or above 140 °F.
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
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
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
Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures
2023-03-30 violations cited Cycle Inspection / Re-inspection CRITICAL 5
Thawing procedure improper.
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
TCS food removed from cold holding or prepared from or combined with ingredients at room temperature not cooled by an approved method to 41 °F or below within 4 hours.
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Cond
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
Data sourced from NYC Dept. of Health and Mental Hygiene ·
Score calculated from inspection outcomes, violation severity & recency.
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