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Dim Sum Palace: health inspection history
123 William Street, New York City, NY 10038
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
- 123 William Street, New York City, NY 10038
- Borough
- Manhattan
- Cuisine (as listed)
- Chinese
- Most recent grade
- Grade A issued Jul 14, 2026
- Latest inspection
- Jul 14, 2026 (Cycle Inspection / Re-inspection)
- Records shown
- 6 inspections, Aug 22, 2023 to Jul 14, 2026
Across these 6 inspection records, the health department cited 21 violations, of which 15 were flagged critical. The score behind its most recent letter grade was 12 points. Among 157 graded restaurants in ZIP 10038, the median score behind the latest grade is 10 points. In New York City, lower scores are better.
Inspection history
Jul 14, 2026 Cycle Inspection / Re-inspection
Score: 12Grade: Grade AViolations were cited in the following area(s).
- 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.
- 06DCritical Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- 09ANot critical Swollen, leaking, rusted or otherwise damaged canned food to be returned to distributor not segregated from intact product and clearly labeled DO NOT USE
Dec 18, 2025 Cycle Inspection / Initial Inspection
Score: 21Violations were cited in the following area(s).
- 04HCritical Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
- 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.
- 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.
- 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.
Aug 4, 2025 Cycle Inspection / Re-inspection
Score: 39Grade: Grade CViolations were cited in the following area(s).
- 09CNot critical Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
- 06DCritical Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- 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.
- 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.
- 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.
- 10ENot critical Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
- 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.
- 04HCritical Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
Sep 23, 2024 Cycle Inspection / Initial Inspection
Score: 16Violations were cited in the following area(s).
- 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.
Oct 24, 2023 Pre-permit (Operational) / Re-inspection
Score: 7Grade: Grade AViolations were cited in the following area(s).
- 02BCritical Hot TCS food item not held at or above 140 °F.
Aug 22, 2023 Pre-permit (Operational) / Initial Inspection
Score: 14Violations were cited in the following area(s).
- 06DCritical Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- 02BCritical Hot TCS food item not held at or above 140 °F.
Nearby
See all inspected establishments in ZIP 10038 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.