Master Huang
157-02 45 Avenue, New York City, NY 11355 · Queens · Chinese
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No failures across 5 inspections — critical food temperature violations noted
2026-01-03 violations cited Cycle Inspection / Re-inspection 4 violations CRITICAL
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
Thawing procedure improper.
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
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
2025-01-14 violations cited Cycle Inspection / Initial Inspection 3 violations CRITICAL
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
HACCP plan not approved or approved HACCP plan not maintained on premises.
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
2025-01-14 violations cited Administrative Miscellaneous / Initial Inspection 1 violation
Equipment used for ROP not approved by the Department
2023-08-16 violations cited Pre-permit (Operational) / Re-inspection 3 violations CRITICAL
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
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
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
2023-07-12 violations cited Pre-permit (Operational) / Initial Inspection 6 violations CRITICAL
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
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
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Thawing procedure improper.
Swollen, leaking, rusted or otherwise damaged canned food to be returned to distributor not segregated from intact product and clearly labeled DO NOT USE
Hot TCS food item not held at or above 140 °F.
Data sourced from NYC Dept. of Health and Mental Hygiene ·
Score calculated from inspection outcomes, violation severity & recency.
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