623 Livonia Avenue
Brooklyn, NY 11207
(917) 279-0376
Current Inspection Grade: A
At A Glance
Sun Hing Restaurant has an average score of 20 from 3 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that Sun Hing Restaurant may not be consistently maintaining a high level of control over food safety and handling, personal hygiene, facility and equipment managment and vermin control.
An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.
An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.
Inspection History
05/18/2023 | Cycle Inspection / Initial Inspection | Score: 13 | A
- (Critical) 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.
- Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
- 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.
05/17/2022 | Pre-permit (Operational) / Re-inspection | Score: 10 | A
- (Critical) Hot food item not held at or above 140º F.
- Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.
04/04/2022 | Pre-permit (Operational) / Initial Inspection | Score: 37 | Not Graded
- (Critical) No facilities available to wash, rinse and sanitize utensils and/or equipment.
- (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
- Thawing procedures improper.
- Food contact surface not properly maintained.
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