Dong Yue Seafood Restaurant
Last inspected: Mar 16, 2026
41
Score
Inspectors have visited Dong Yue Seafood Restaurant six times, with records going back to 2024. The most recent report on file is from Mar 16, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Things have been moving the wrong way, with the rolling count rising from around six violations to closer to eight violations per visit.
Looking across the full record, “non-food contact surface or equipment made of unacceptable material” is the recurring theme, flagged five times.
By comparison, the average Queens facility scores 75, putting Dong Yue Seafood Restaurant on the weaker side. Diners may want to scan the inspection details before deciding to visit.
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.
View 8 violations
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
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with haccp plan.
04H
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
06D
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
41
Aug 25, 2025
Cycle Inspection / Re-inspection
3 critical violations. 3 minor violations.
View 6 violations
Live roaches in facility's food or non-food area.
04M
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
06D
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
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
08A
Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. condensation or liquid waste improperly disposed of.
10B
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
55
Aug 13, 2025
Cycle Inspection / Initial Inspection
5 critical violations. 6 minor violations.
View 11 violations
Filth flies or food/refuse/sewage associated with (frsa) flies or other nuisance pests in establishment’s food and/or non-food areas. frsa flies include house flies, blow flies, bottle flies, flesh flies, drain flies, phorid flies and fruit flies.
04N
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
Evidence of rats or live rats in establishment's food or non-food areas.
04K
Food worker or vendor working or is knowingly or negligently permitted to work in fse while afflicted with infected wound or reportable communicable disease. no spitting allowed. spitting anywhere in the establishment is prohibited.
04B
Hot tcs food item not held at or above 140 °f.
02B
Pesticide not properly labeled or used by unlicensed individual. pesticide, other toxic chemical improperly used/stored. unprotected, unlocked bait station used.
08C
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
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
08A
Garbage receptacle not pest or water resistant, with tight-fitting lids, and covered except while in active use. garbage receptacle and cover not cleaned after emptying and prior to reuse. garbage, refuse and other solid and liquid waste not collected, stored, removed and disposed of so as to prevent a nuisance.
08B
Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. condensation or liquid waste improperly disposed of.
10B
Design, construction, materials used or maintenance of food contact surface improper. surface not easily cleanable, sanitized and maintained.
09C
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.
View 11 violations
Hot tcs food item not held at or above 140 °f.
02B
After cooking or removal from hot holding, tcs food not cooled by an approved method whereby the internal temperature is reduced from 140 °f to 70 °f or less within 2 hours, and from 70 °f to 41 °f or less within 4 additional hours.
02H
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
06F
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
No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. hand washing facility not accessible, obstructed or used for non-hand washing purposes. no hot and cold running water or water at inadequate pressure. no soap or acceptable hand-drying device.
05D
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.
06C
Nuisance created or allowed to exist. facility not free from unsafe, hazardous, offensive or annoying condition.
28-01
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
Wash hands sign not posted near or above hand washing sink.
09E
Thawing procedure improper.
09B
Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. condensation or liquid waste improperly disposed of.
10B
32
Sep 12, 2024
Cycle Inspection / Initial Inspection
3 critical violations. 4 minor violations.
View 7 violations
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.
06C
Hot tcs food item not held at or above 140 °f.
02B
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with haccp plan.
04H
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
Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. condensation or liquid waste improperly disposed of.
10B
Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
10E
Design, construction, materials used or maintenance of food contact surface improper. surface not easily cleanable, sanitized and maintained.
09C
52
Frequently Asked Questions
When was Dong Yue Seafood Restaurant last inspected?
The most recent health inspection at Dong Yue Seafood Restaurant on file is from Mar 16, 2026. The public record contains six inspections in total.
What is the most common violation at Dong Yue Seafood Restaurant?
Across the inspection record, “non-food contact surface or equipment made of unacceptable material” has been cited five times, more than any other issue at Dong Yue Seafood Restaurant.
How does Dong Yue Seafood Restaurant compare to other restaurants in Queens?
Dong Yue Seafood Restaurant most recently scored 41 out of 100, which is lower than the Queens average of 75.
Has Dong Yue Seafood Restaurant's inspection record improved over time?
No. Recent inspections at Dong Yue Seafood Restaurant have averaged around eight violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Dong Yue Seafood Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Dong Yue Seafood Restaurant inspected?
Based on the inspection history on file, Dong Yue Seafood Restaurant is inspected around four times per year on average.
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