OCT 30
2025
PASS W/ CONDITIONS
6 violations2 CRITICALDETAILS
SANITARY INSPECTION RECORD — NEW YORK CITY DOHMH
✕
TONCHIN BROOKLYN.
YOUR CALL. 78/100
109 NORTH 3 STREET · BROOKLYN, NEW YORK CITY
Last inspected October 30, 2025 · passed with conditions
0 of 3 inspections passed, 3 passed with conditions. 4 critical violations across the record.
THE NUMBERS
INSPECTIONS
3
0 passed · 3 w/ conditions
VIOLATIONS
12
includes 4 critical
RECORDS COVER
2 YEARS
since Jul 2023
INSPECTION HISTORY
Swollen, leaking, rusted or otherwise damaged canned food to be returned to distributor not segregated from intact product and clearly labeled DO NOT USE
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
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
Thawing procedure improper.
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
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
JUL 202023PASS W/ CONDITIONS3 violationsDETAILS
JUL 20
2023
PASS W/ CONDITIONS
3 violationsDETAILS
“Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted.
Failure to post or conspicuously post healthy eating information
Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers.
JUL 202023PASS W/ CONDITIONS3 violations2 CRITICALDETAILS
JUL 20
2023
PASS W/ CONDITIONS
3 violations2 CRITICALDETAILS
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
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
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
Data sourced from NYC Dept. of Health and Mental Hygiene · Official record →