Taste of China
Last inspected: Jul 2, 2025
55
Score
Taste of China in Staten Island, NY, received a moderate risk designation during its most recent inspection on July 2, 2025, which included three critical and three minor violations. The facility has maintained a pattern of moderate risk ratings across its four recorded inspections. Recent findings involved issues with equipment maintenance, food protection protocols, and the design of food contact surfaces.
4
Inspections
3
Critical latest
0
Major latest
3
Minor latest
Inspection History
Jul 2, 2025
Cycle Inspection / Initial Inspection
3 critical violations. 3 minor violations.
55
Mar 21, 2024
Cycle Inspection / Re-inspection
3 critical violations. 1 minor violation.
61
Dec 4, 2023
Cycle Inspection / Initial Inspection
5 critical violations. 4 minor violations.
39
Nov 28, 2022
Cycle Inspection / Initial Inspection
3 critical violations. 1 minor violation.
61
Violations — Jul 2, 2025 Inspection
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
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
Design, construction, materials used or maintenance of food contact surface improper. surface not easily cleanable, sanitized and maintained.
09C
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
Tcs food removed from cold holding or prepared from or combined with ingredients at room temperature not cooled by an approved method to 41 °f or below within 4 hours.
02I
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
Critical
Not Critical
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