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3 Times: health inspection history
483 Grand Street, New York City, NY 11211
An inspection is a dated snapshot of what an inspector observed on one day. It is not a guarantee of current conditions. Labels and scores below are the NYC Health Department's own terms; see
how to read them.
- Address
- 483 Grand Street, New York City, NY 11211
- Borough
- Brooklyn
- Cuisine (as listed)
- Chinese
- Most recent grade
- Grade C issued Apr 9, 2025
- Latest inspection
- Apr 9, 2025 (Cycle Inspection / Re-inspection)
- Records shown
- 4 inspections, Nov 4, 2022 to Apr 9, 2025
Across these 4 inspection records, the health department cited 27 violations, of which 18 were flagged critical. The score behind its most recent letter grade was 44 points. Among 372 graded restaurants in ZIP 11211, the median score behind the latest grade is 11 points. In New York City, lower scores are better.
Inspection history
Apr 9, 2025 Cycle Inspection / Re-inspection
Score: 44Grade: Grade CViolations were cited in the following area(s).
- 10FNot critical 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.
- 04KCritical Evidence of rats or live rats in establishment's food or non-food areas.
- 04ACritical Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
- 04HCritical Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
- 06CCritical Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
- 08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
- 02BCritical Hot TCS food item not held at or above 140 °F.
- 04LCritical Evidence of mice or live mice in establishment's food or non-food areas.
Nov 20, 2024 Cycle Inspection / Initial Inspection
Score: 29Violations were cited in the following area(s).
- 04LCritical Evidence of mice or live mice in establishment's food or non-food areas.
- 04ACritical Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
- 06ACritical Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
- 04KCritical Evidence of rats or live rats in establishment's food or non-food areas.
- 02GCritical 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 during active necessary preparation.
- 10GNot critical Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
- 08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Apr 2, 2023 Pre-permit (Operational) / Re-inspection
Score: 12Grade: Grade AViolations were cited in the following area(s).
- 08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
- 10FNot critical 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.
- 04LCritical Evidence of mice or live mice in establishment's food or non-food areas.
Nov 4, 2022 Pre-permit (Operational) / Initial Inspection
Score: 51Violations were cited in the following area(s).
- 04LCritical Evidence of mice or live mice in establishment's food or non-food areas.
- 04CCritical Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
- 02BCritical Hot TCS food item not held at or above 140 °F.
- 08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
- 10BNot critical 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 liquid waste improperly disposed of.
- 04JCritical Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.
- 09CNot critical Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
- 06ECritical Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
- 04HCritical Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
Nearby
See all inspected establishments in ZIP 11211 or the New York City overview.
Source: New York City Department of Health and Mental Hygiene (DOHMH), “DOHMH New York City Restaurant Inspection Results” dataset on the official open data portal. Source data as of Nov 4, 2026; imported by FoodCheck USA on Nov 5, 2026. Report a problem with this record.