New York City, NY - An inspection conducted at Golden Steamer on 08/05/2025 identified food safety violations.
Located in the heart of Chinatown, Golden Steamer operates from a prominent location at 143 Mott Street, making it easily accessible to area customers.
The inspection report notes: "04l. Evidence of mice or live mice in establishment's food or non-food areas. (critical: critical). 04m. Live roaches in facility's food or non-food area. (critical: critical). 08a. Establishment is." Food safety guidelines indicate that such conditions should be addressed promptly.
The inspection found infractions involving pest control, a fundamental aspect of food service operations.
Public health authorities continually highlight the fundamental significance of comprehensive pest control practices. Studies from public health organizations show that Federal food safety regulations require all food service establishments to maintain comprehensive pest exclusion programs. The FDA Food Code Standards offers detailed requirements for maintaining compliance.
These compliance issues require correction to maintain proper standards for the restaurant and public health. Food safety professionals indicate that addressing non-compliance helps ensure customer safety standards.
Local regulatory authorities have ordered that Golden Steamer 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.
| DBA | GOLDEN STEAMER |
| INSPECTION TYPE | Cycle Inspection / Re-inspection |
| BORO | Brooklyn |
| GRADE DATE | 07/02/2025 |
| BIN | 3166863 |
| STREET | 86 STREET |
| BUILDING | 1964 |
| CAMIS | 50044650 |
| Longitude | -73.998861987543 |
| INSPECTION DATE | 07/02/2025 |
| RECORD DATE | 08/15/2025 |
| CUISINE DESCRIPTION | Chinese |
| ACTION | Violations were cited in the following area(s). |
| ZIPCODE | 11214 |
| Council District | 38 |
| Census Tract | 028400 |
| BBL | 3063740049 |
| PHONE | 7189967888 |
| Latitude | 40.604959714834 |
| GRADE | A |
| Community Board | 311 |
| NTA | BK28 |
| SCORE | 9 |
| VIOLATION CODES | 10F; 02G |
| ALL VIOLATIONS | 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. || 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. |
This inspection was conducted on August 5, 2025.
Chicago Department of Public Health
The following violations were found: 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. | 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..
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.
