New York City, NY - Health department officials identified compliance problems at Shaxian Snacks during an inspection on 07/23/2025.
The restaurant is located at 8329 Broadway Queens Ny in New York City's Elmhurst district, serving local residents and visitors.
According to inspection records: "02g. 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 excep." This type of violation requires correction to maintain food safety standards.
The examination revealed violations related to temperature control, which need to be addressed for proper compliance.
Professional food safety experts consider temperature monitoring essential for preventing foodborne illness Data compiled by food safety institutions reveals that Temperature abuse remains the leading cause of foodborne illness outbreaks in restaurant settings. Per USDA Safe Temperature Standards, such standards maintain that dining facilities comply with comprehensive protection measures.
The examination revealed violations related to pest control, which need to be addressed for proper compliance.
Industry experts consistently emphasize the critical importance of proper pest control protocols. The FDA Food Code Standards clearly states that Effective pest control is considered a critical control point in preventing foodborne illness outbreaks.
Inspectors documented deficiencies involving sanitation, an essential component of restaurant operations.
Sanitation violations encompass a broad spectrum of cleanliness and maintenance issues that affect food safety Research conducted by federal health agencies demonstrates that Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments. The FDA Sanitation Standards provides comprehensive guidance for preventing such violations.
Beyond regulatory requirements, such infractions may affect the restaurant's standing and customer relationships. Local food safety organizations monitor inspection results to provide information to the public.
Health department officials will conduct a comprehensive re-inspection to ensure that all violations have been properly addressed. The establishment must demonstrate full compliance before the matter can be considered resolved.
This inspection emphasizes the fundamental necessity of strict regulatory adherence in dining establishments. Area customers have the right to access compliance documentation when selecting food service establishments.
| GRADE | N |
| BORO | Queens |
| NTA | QN29 |
| BIN | 4314500 |
| RECORD DATE | 08/15/2025 |
| CUISINE DESCRIPTION | Chinese |
| ACTION | Violations were cited in the following area(s). |
| BBL | 4015800103 |
| Community Board | 404 |
| INSPECTION DATE | 07/23/2025 |
| Longitude | -73.879412677471 |
| CAMIS | 50156302 |
| Latitude | 40.740672175807 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| BUILDING | 8329 |
| Council District | 25 |
| STREET | BROADWAY |
| SCORE | 30 |
| DBA | SHAXIAN SNACKS |
| PHONE | 9292685456 |
| Census Tract | 047100 |
| ZIPCODE | 11373 |
| VIOLATION CODES | 02G; 08A; 06F; 04L; 10F |
| ALL VIOLATIONS | 02G: 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. || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 06F: Wiping cloths not stored clean and dry; or in a sanitizing solution; between uses. || 04L: Evidence of mice or live mice in establishment's food or non-food areas. || 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: 02G: 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. | 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 06F: Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses. | 04L: Evidence of mice or live mice in establishment's food or non-food areas. | 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.
