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China Gourmet: health inspection history

877a 8 Avenue, New York City, NY 10019

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: 877a 8 Avenue, New York City, NY 10019
Borough: Manhattan
Cuisine (as listed): Chinese
Most recent grade: Grade Pending issued Oct 8, 2026
Latest inspection: Oct 8, 2026 (Cycle Inspection / Re-inspection)
Records shown: 5 inspections, May 20, 2024 to Oct 8, 2026

Across these 5 inspection records, the health department cited 24 violations, of which 15 were flagged critical.

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Inspection history

Oct 8, 2026 Cycle Inspection / Re-inspection

Score: 27Grade: Grade PendingViolations were cited in the following area(s).

08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
04MCritical Live roaches in facility's food or non-food area.
04LCritical Evidence of mice or live mice in establishment's food or non-food areas.
04NCritical Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
02BCritical Hot TCS food item not held at or above 140 °F.
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.

Sep 24, 2026 Cycle Inspection / Initial Inspection

Score: 29Violations were cited in the following area(s).

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.
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.
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.
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.
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.

Mar 27, 2025 Cycle Inspection / Initial Inspection

Score: 13Grade: Grade AViolations were cited in the following area(s).

10DNot critical Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes.
06FCritical Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
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.
10ANot critical Toilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door.
09BNot critical Thawing procedure improper.

Dec 19, 2024 Cycle Inspection / Re-inspection

Score: 26Grade: Grade BViolations 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.
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.
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.
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.

May 20, 2024 Cycle Inspection / Initial Inspection

Score: 20Violations were cited in the following area(s).

06FCritical Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
02BCritical Hot TCS food item not held at or above 140 °F.
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.
06ECritical Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

Nearby

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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.