New York City, NY - An inspection on 08/06/2025 at Shun Wang Restaurant uncovered significant health code violations.
Situated at 8125 Broadway Queens Ny in Jackson Heights, the restaurant serves a diverse clientele in one of New York City's bustling districts.
The inspection details: "02a. Time/temperature control for safety (TCS) food not cooked to required minimum internal temperature. • poultry, poultry parts, ground and comminuted poultry, all stuffing containing poultry, mea." These circumstances require correction according to industry standards.
The examination revealed violations related to temperature control, which need to be addressed for proper compliance.
Food safety professionals regularly stress the essential nature of adequate temperature control procedures. As outlined in USDA Safe Temperature Standards, Temperature abuse remains the leading cause of foodborne illness outbreaks in restaurant settings. These federal guidelines guarantee that restaurants adhere to strict health requirements.
Inspectors documented deficiencies involving pest control, an essential component of restaurant operations.
Industry experts consistently emphasize the critical importance of proper pest control protocols. The FDA Pest Control Guidelines clearly states that Effective pest control is considered a critical control point in preventing foodborne illness outbreaks.
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 Research conducted by federal health agencies demonstrates that Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments. The Food Safety Modernization Act provides comprehensive guidance for preventing such violations.
These types of violations require attention to maintain compliance standards for the establishment and its customers. Health officials note that addressing such conditions helps maintain public confidence in food service establishments.
City health officials have required that Shun Wang Restaurant promptly correct these infractions before continuing food service. Re-examination will be conducted to ensure corrections.
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.
| SCORE | 33 |
| BORO | Queens |
| INSPECTION TYPE | Cycle Inspection / Re-inspection |
| Latitude | 40.743097029615 |
| NTA | QN29 |
| CAMIS | 41686215 |
| PHONE | 7187793330 |
| GRADE DATE | 08/06/2025 |
| BUILDING | 8125 |
| RECORD DATE | 08/15/2025 |
| INSPECTION DATE | 08/06/2025 |
| CUISINE DESCRIPTION | Chinese |
| BIN | 4307385 |
| ACTION | Violations were cited in the following area(s). |
| Census Tract | 026902 |
| Community Board | 404 |
| BBL | 4015097501 |
| Longitude | -73.883251648136 |
| Council District | 25 |
| STREET | BROADWAY |
| GRADE | Z |
| DBA | SHUN WANG RESTAURANT |
| ZIPCODE | 11373 |
| VIOLATION CODES | 02A; 04M; 04N; 08A; 10B; 06D |
| ALL VIOLATIONS | 02A: Time/Temperature Control for Safety (TCS) food not cooked to required minimum internal temperature. • Poultry; poultry parts; ground and comminuted poultry; all stuffing containing poultry; meats; fish or ratites to or above 165 °F for 15 seconds with no interruption of the cooking process • Ground meat; and food containing ground and comminuted meat; to or above 158 °F for 15 seconds with no interruption of the cooking process; except per individual customer request • Pork; any food containing pork to or above 150 °F for 15 seconds • Mechanically tenderized or injected meats to or above 155 °F. • Whole meat roasts and beef steak to or above required temperature and time except per individual customer request • Raw animal foods cooked in microwave to or above165 °F; covered; rotated or stirred • All other foods to or above 140 °F for 15 seconds; shell eggs to or above 145 °F for 15 seconds except per individual customer request. || 04M: Live roaches in facility's food or non-food area. || 04N: Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies; blow flies; bottle flies; flesh flies; drain flies; Phorid flies and fruit flies. || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 10B: 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. || 06D: Food contact surface not properly washed; rinsed and sanitized after each use and following any activity when contamination may have occurred. |
This inspection was conducted on August 6, 2025.
Chicago Department of Public Health
The following violations were found: 02A: Time/Temperature Control for Safety (TCS) food not cooked to required minimum internal temperature. • Poultry, poultry parts, ground and comminuted poultry, all stuffing containing poultry, meats, fish or ratites to or above 165 °F for 15 seconds with no interruption of the cooking process • Ground meat, and food containing ground and comminuted meat, to or above 158 °F for 15 seconds with no interruption of the cooking process, except per individual customer request • Pork, any food containing pork to or above 150 °F for 15 seconds • Mechanically tenderized or injected meats to or above 155 °F. • Whole meat roasts and beef steak to or above required temperature and time except per individual customer request • Raw animal foods cooked in microwave to or above165 °F, covered, rotated or stirred • All other foods to or above 140 °F for 15 seconds; shell eggs to or above 145 °F for 15 seconds except per individual customer request. | 04M: Live roaches in facility's food or non-food area. | 04N: Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies. | 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 10B: 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. | 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred..
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.
