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Chachawan: health inspection history
881 Woodward Avenue, New York City, NY 11385
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
- 881 Woodward Avenue, New York City, NY 11385
- Borough
- Queens
- Cuisine (as listed)
- Thai
- Most recent grade
- Grade A issued Jul 18, 2025
- Latest inspection
- Jul 18, 2025 (Cycle Inspection / Re-inspection)
- Records shown
- 4 inspections, Dec 15, 2022 to Jul 18, 2025
Across these 4 inspection records, the health department cited 17 violations, of which 12 were flagged critical. The score behind its most recent letter grade was 10 points. Among 298 graded restaurants in ZIP 11385, the median score behind the latest grade is 11 points. In New York City, lower scores are better.
Inspection history
May 16, 2025 Cycle Inspection / Initial Inspection
- 08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
- 05DCritical 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 washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
- 02ACritical Time/Temperature Control for Safety (TCS) food not cooked to required minimum internal temperature. • Poultry, poultry parts, ground and comminuted poultry, all stuffing containing poultry, meats, fish or ratites to or above 165 °F for 15 seconds with no interruption of the cooking process • Ground meat, and food containing ground and comminuted meat, to or above 158 °F for 15 seconds with no interruption of the cooking process, except per individual customer request • Pork, any food containing pork to or above 150 °F for 15 seconds • Mechanically tenderized or injected meats to or above 155 °F. • Whole meat roasts and beef steak to or above required temperature and time except per individual customer request • Raw animal foods cooked in microwave to or above165 °F, covered, rotated or stirred • All other foods to or above 140 °F for 15 seconds; shell eggs to or above 145 °F for 15 seconds except per individual customer request.
- 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.
- 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.
Nov 16, 2023 Cycle Inspection / Re-inspection
- 10HNot critical Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.
- 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.
- 02HCritical 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 less within 4 additional hours.
Dec 15, 2022 Cycle Inspection / Initial Inspection
- 08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
- 02ICritical 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.
- 02BCritical Hot TCS food item not held at or above 140 °F.
- 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.
- 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.
- 04LCritical Evidence of mice or live mice in establishment's food or non-food areas.
Nearby
See all inspected establishments in ZIP 11385 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.