Dong Yue Seafood Restaurant
Last inspected: Mar 16, 2026
41
Score
Dong Yue Seafood Restaurant in Queens, NY, has received six health inspections to date, with the most recent evaluation on March 16, 2026, resulting in a high-risk designation. The inspection identified five critical and three minor violations, including issues regarding the sanitation of food contact surfaces and the handling of contaminated food items. The facility has consistently received high-risk scores across its inspection history.
6
Inspections
5
Critical latest
0
Major latest
3
Minor latest
Inspection History
Mar 16, 2026
Cycle Inspection / Initial Inspection
5 critical violations. 3 minor violations.
41
Aug 25, 2025
Cycle Inspection / Re-inspection
3 critical violations. 3 minor violations.
55
Aug 13, 2025
Cycle Inspection / Initial Inspection
5 critical violations. 6 minor violations.
35
Jul 2, 2025
Administrative Miscellaneous / Compliance Inspection
No violations found.
100
Feb 4, 2025
Cycle Inspection / Re-inspection
6 critical violations. 5 minor violations.
32
Sep 12, 2024
Cycle Inspection / Initial Inspection
3 critical violations. 4 minor violations.
52
Violations — Mar 16, 2026 Inspection
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
06D
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with haccp plan.
04H
Design, construction, materials used or maintenance of food contact surface improper. surface not easily cleanable, sanitized and maintained.
09C
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.
10F
Thawing procedure improper.
09B
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.
02G
Hot tcs food item not held at or above 140 °f.
02B
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
06F
Critical
Not Critical
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