8905 37th Ave
Queens, NY 11372
(718) 651-9110
Current Inspection Grade: A
At A Glance
New Sing Sheng Kitchen has an average score of 15 from 3 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that New Sing Sheng 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
03/16/2024 | Cycle Inspection / Re-inspection | Score: 12 | A
- (Critical) Hot TCS food item not held at or above 140 °F.
- (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
06/15/2023 | Cycle Inspection / Initial Inspection | Score: 21 | Not Graded
- (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
- (Critical) Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
- (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.
05/25/2022 | Cycle Inspection / Initial Inspection | Score: 12 | A
- (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
- Single service item reused, improperly stored, dispensed; not used when required.
- Mechanical or natural ventilation system not provided, improperly installed, in disrepair and/or fails to prevent excessive build-up of grease, heat, steam condensation vapors, odors, smoke, and fumes.
- Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
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