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Excellent Dumpling House: health inspection history
165 West 23 Street, New York City, NY 10011
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
- 165 West 23 Street, New York City, NY 10011
- Borough
- Manhattan
- Cuisine (as listed)
- Chinese
- Most recent grade
- Grade Pending issued Jul 27, 2026
- Latest inspection
- Jul 27, 2026 (Cycle Inspection / Reopening Inspection)
- Records shown
- 4 inspections, Oct 4, 2023 to Jul 27, 2026
Across these 4 inspection records, the health department cited 19 violations, of which 13 were flagged critical.
Inspection history
Jul 27, 2026 Cycle Inspection / Reopening Inspection
Score: 3Grade: Grade PendingEstablishment re-opened by DOHMH.
- 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.
Jul 16, 2026 Cycle Inspection / Re-inspection
Score: 86Establishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed.
- 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.
- 08CNot critical Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
- 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.
- 04LCritical Evidence of mice or live mice in establishment's food or non-food areas.
- 08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
- 04HCritical Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
- 04MCritical Live roaches in facility's food or non-food area.
- 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.
- 03ACritical Food, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site.
- 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.
- 06DCritical Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Sep 9, 2025 Cycle Inspection / Initial Inspection
Score: 23Violations were cited in the following area(s).
- 02BCritical Hot TCS food item not held at or above 140 °F.
- 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.
- 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.
Oct 4, 2023 Cycle Inspection / Re-inspection
Score: 10Grade: Grade AViolations were cited in the following area(s).
- 06BCritical Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.
- 06FCritical Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
Nearby
See all inspected establishments in ZIP 10011 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.