THE BEST SICHUAN 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.

• 06C
  Critical violation

  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.

Score trend

THE BEST SICHUAN inspection history

18 fewer 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.

• 06D
  Recorded in 4 inspections

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

• 02B
  Recorded in 3 inspections

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

• 02G
  Recorded in 3 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.

• 10F
  Recorded in 3 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.

• 06C
  Recorded in 2 inspections

  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.

• 10G
  Recorded in 2 inspections

  Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

• 06E
  Recorded in 2 inspections

  Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

• 04L
  Recorded in 2 inspections

  Evidence of mice or live mice in establishment's food or non-food areas.

Official location

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Common questions

THE BEST SICHUAN inspection FAQ