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Mission Chinese Food / Basement: health inspection history

45 Mott Street, New York City, NY 10013

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: 45 Mott Street, New York City, NY 10013
Borough: Manhattan
Cuisine (as listed): Chinese
Most recent grade: Grade A issued Mar 24, 2026
Latest inspection: Mar 24, 2026 (Administrative Miscellaneous / Initial Inspection)
Records shown: 4 inspections, Apr 11, 2024 to Mar 24, 2026

Across these 4 inspection records, the health department cited 12 violations, of which 6 were flagged critical. The score behind its most recent letter grade was 13 points. Among 424 graded restaurants in ZIP 10013, the median score behind the latest grade is 12 points. In New York City, lower scores are better.

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Inspection history

Mar 24, 2026 Administrative Miscellaneous / Initial Inspection

Score: not recordedNo violations were recorded at the time of this inspection.

28-01Not critical Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition.

Mar 24, 2026 Cycle Inspection / Initial Inspection

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

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.
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.

Nov 22, 2024 Cycle Inspection / Re-inspection

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

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.
03BCritical Shellfish not from approved source, not or improperly tagged/labeled; tags not retained for 90 days.
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.

Apr 11, 2024 Cycle Inspection / Initial Inspection

Score: 27Violations 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.
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.
10GNot critical Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
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.
08CNot critical Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.

Nearby

See all inspected establishments in ZIP 10013 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.