338 Myrtle Avenue
Brooklyn, NY 11205
(718) 855-5921
Current Inspection Grade: B
At A Glance
Chung Chun Kitchen has an average score of 16 from 3 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that Chung Chun Kitchen 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
01/05/2023 | Cycle Inspection / Initial Inspection | Score: 9 | A
- (Critical) Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
- 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.
01/19/2022 | Cycle Inspection / Re-inspection | Score: 25 | B
- (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
- (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
- (Critical) Hot food item not held at or above 140º F.
- Canned food product observed dented and not segregated from other consumable food items.
- Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
09/09/2021 | Cycle Inspection / Initial Inspection | Score: 14 | Not Graded
- (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
- (Critical) Hot food item not held at or above 140º F.
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