New York City, NY - A scheduled inspection at San Wei on 07/23/2025 documented several health code infractions.
Situated at 9015 Queens Boulevard Queens Ny in Rego Park, the restaurant serves a diverse clientele in one of New York City's bustling districts.
According to inspection records: "04k. Evidence of rats or live rats in establishment's food or non-food areas. (critical: critical). 06c. Food, supplies, or equipment not protected from potential source of contamination during stora." This type of violation requires correction to maintain food safety standards.
The inspection found infractions involving temperature control, a fundamental aspect of food service operations.
Temperature control violations pose immediate risks to public health and food safety Data compiled by food safety institutions reveals that Maintaining proper food temperatures is the most effective method for preventing bacterial growth and foodborne illness. Per HACCP Temperature Monitoring, such standards maintain that dining facilities comply with comprehensive protection measures.
The inspection found infractions involving pest control, a fundamental aspect of food service operations.
Industry experts consistently emphasize the critical importance of proper pest control protocols. The FDA Pest Control Guidelines clearly states that The FDA Food Code mandates that food storage areas remain free from pest contamination at all times.
Health department officials noted violations related to sanitation, which require attention for public health compliance.
Industry best practices require establishments to maintain rigorous cleaning schedules and equipment maintenance Data compiled by food safety institutions reveals that The FDA Food Code establishes comprehensive sanitation requirements that form the foundation of safe food service operations. Per FDA Sanitation Standards, such standards maintain that dining facilities comply with comprehensive protection measures.
The implications extend to broader community food safety standards. Health department data shows that correction of violations helps maintain community health standards.
Local regulatory authorities have ordered that San Wei swiftly remediate the documented deficiencies before reopening to customers. Additional review is planned to confirm remediation.
The broader restaurant industry can learn valuable lessons from such cases, emphasizing the need for continuous vigilance to food safety standards. Consumer awareness remains a crucial component in maintaining community food safety.
| INSPECTION TYPE | Pre-permit (Operational) / Re-inspection |
| Longitude | -73.871577033806 |
| BORO | Queens |
| SCORE | 26 |
| CUISINE DESCRIPTION | Chinese/Japanese |
| NTA | QN29 |
| Census Tract | 068300 |
| DBA | SAN WEI |
| BBL | 4018600100 |
| RECORD DATE | 08/15/2025 |
| CAMIS | 50162199 |
| BIN | 4045999 |
| ACTION | Violations were cited in the following area(s). |
| Latitude | 40.733840182011 |
| Community Board | 404 |
| STREET | QUEENS BLVD |
| INSPECTION DATE | 07/23/2025 |
| PHONE | 9175399763 |
| Council District | 25 |
| GRADE DATE | 07/23/2025 |
| GRADE | Z |
| BUILDING | 9015 |
| ZIPCODE | 11373 |
| VIOLATION CODES | 04K; 06C; 02B; 08A; 10F |
| ALL VIOLATIONS | 04K: Evidence of rats or live rats in establishment's food or non-food areas. || 06C: 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. || 02B: Hot TCS food item not held at or above 140 °F. || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 10F: 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. |
This inspection was conducted on July 23, 2025.
Chicago Department of Public Health
The following violations were found: 04K: Evidence of rats or live rats in establishment's food or non-food areas. | 06C: 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. | 02B: Hot TCS food item not held at or above 140 °F. | 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 10F: 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..
Health code violations can increase the risk of foodborne illness. Common concerns include improper food temperatures (which can allow bacteria growth), inadequate handwashing facilities (which can spread germs), pest activity (which can contaminate food), and cross-contamination risks. These violations are monitored by health departments to ensure public safety and prevent foodborne illness outbreaks.
All inspection data for this report is sourced directly from the New York City Department of Health and Mental Hygiene . View the original data source .
Food safety standards referenced in this report are based on:
Important Note: This article is based on official inspection reports at the time of inspection. Current conditions may differ. Always check the most recent inspection results before dining. Establishments have the opportunity to correct violations and request re-inspection.
