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Ten Full: health inspection history

39-49 48 Avenue, New York City, NY 11104

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
39-49 48 Avenue, New York City, NY 11104
Borough
Queens
Cuisine (as listed)
Chinese
Most recent grade
Grade A issued Mar 25, 2026
Latest inspection
Mar 25, 2026 (Cycle Inspection / Initial Inspection)
Records shown
3 inspections, Jun 25, 2024 to Mar 25, 2026

Across these 3 inspection records, the health department cited 7 violations, of which 6 were flagged critical. The score behind its most recent letter grade was 9 points. Among 105 graded restaurants in ZIP 11104, 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 25, 2026 Cycle Inspection / Initial Inspection

Score: 9Grade: Grade AViolations 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.

Nov 13, 2024 Cycle Inspection / Re-inspection

Score: 12Grade: Grade AViolations were cited in the following area(s).
  • 09ACritical Swollen, leaking, rusted or otherwise damaged canned food to be returned to distributor not segregated from intact product and clearly labeled DO NOT USE
  • 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.

Jun 25, 2024 Cycle Inspection / Initial Inspection

Score: 20Violations 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.
  • 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.

Nearby

See all inspected establishments in ZIP 11104 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.