NYC Restaurants Ordered Closed May 6 - May 13

NEW YORK — Filth flies, vermin and unwashed hands — restaurants across the city have dirty secrets they'd rather not share. But New York City's Health Department is watching.

Every year, inspectors arrive unannounced at more than 25,000 restaurants to examine health and safety standards.

Most eateries pass inspections, but some fall short of the city's standards, accruing violation points for everything from broken light bulbs to "public health hazards," like vermin and failure to follow food safety protocols.

Restaurants hit with non-food-safety violations might get a fine or a lower letter grade, with zero to 13 points warranting an 'A' and violations totaling 28 points or more earning a 'C' (this system is criticized for its efficacy by some gourmands).

Public health hazards that can't be resolved on the spot, like a mouse or fly infestation, pose a bigger issue: immediate closure.

At least several restaurants citywide meet that fate every week. During the last seven days that list includes a Queens Center frozen yogurt shop and a restaurant that describes itself as serving "Brooklyn's Best Chinese Food."

Here's all the eateries that the Department of Health closed down since May 6, 2022:

BROOKLYN

Linda Asian Kitchen (882 DeKalb Avenue): 52 violation points

1. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
2. Evidence of mice or live mice present in facility's food and/or non-food areas.
3. Thawing procedures improper.
4. Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
5. Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
6. Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
7. Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
8. 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.

XIN (8320 3rd Avenue): 73 violation points

1. Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
2. Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
3. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
4. Food not cooled by an approved method whereby the internal product temperature is reduced from 140º F to 70º F or less within 2 hours, and from 70º F to 41º F or less within 4 additional hours.
5. Evidence of mice or live mice present in facility's food and/or non-food areas.
6. 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.
7. 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.
8. Hot food item not held at or above 140º F.
9. Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
10. Food contact surface not properly maintained.
11. Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

QUEENS

15 Flavors (90-15 Queens Boulevard): 91 violation points

1. 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.
2. Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
3. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
4. Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure to enable cleanliness of employees not provided at facility. Soap and an acceptable hand-drying device not provided.
5. Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.
6. Food Protection Certificate not held by supervisor of food operations.
7. Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh flies. Food/refuse/sewage-associated flies include fruit flies, drain flies and Phorid flies.
8. Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
9. Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
10. Food not protected from potential source of contamination during storage, preparation, transportation, display or service.

Kim Chayul's Myung Poom Kalbi (41-22 162nd Street): 46 violation points

1. Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
2. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
3. Live roaches present in facility's food and/or non-food areas.
4. Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
5. Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
6. Evidence of mice or live mice present in facility's food and/or non-food areas.