DONG YUE SEAFOOD RESTAURANT health grade & inspection history

Latest NYC health inspection

Health inspection snapshot

Inspection details

Latest health code violations

• 02B
  Critical violation

  Hot TCS food item not held at or above 140 °F.

• 02G
  Critical violation

  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.

• 04H
  Critical violation

  Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

• 06D
  Critical violation

  Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

• 06F
  Critical violation

  Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.

• 09B

  Thawing procedure improper.

• 09C

  Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.

• 10F

  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.

Score trend

DONG YUE SEAFOOD RESTAURANT inspection history

11 more inspection points than the previous comparable inspection. This table shows up to twelve inspection events available in the current source snapshot; the feed’s history can change after agency review.

Repeat patterns

Recurring violation codes

Items recorded in at least two separate inspection events. Recurrence adds context but does not indicate that an issue is still present today.

• 10F
  Recorded in 5 inspections

  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.

• 02B
  Recorded in 4 inspections

  Hot TCS food item not held at or above 140 °F.

• 02G
  Recorded in 4 inspections

  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.

• 10B
  Recorded in 4 inspections

  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.

• 09C
  Recorded in 3 inspections

  Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.

• 04H
  Recorded in 2 inspections

  Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

• 06D
  Recorded in 2 inspections

  Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

• 06F
  Recorded in 2 inspections

  Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.

Official location

DONG YUE SEAFOOD RESTAURANT on the map

Common questions

DONG YUE SEAFOOD RESTAURANT inspection FAQ