New York City, NY - Health department officials identified compliance problems at Pearl of China during an inspection on 08/07/2025.
Pearl of China is positioned at 8411 3 Avenue Brooklyn Ny in the Bay Ridge area, drawing neighborhood patrons and tourists.
Health department documentation states: "08. Failure to post or conspicuously post healthy eating information (critical: not critical). 04m. 06. Contract with a pest management professional not in place." Such infractions require correction to meet regulatory standards.
Inspectors documented deficiencies involving temperature control, an essential component of restaurant operations.
Temperature control violations pose immediate risks to public health and food safety Research conducted by federal health agencies demonstrates that Maintaining proper food temperatures is the most effective method for preventing bacterial growth and foodborne illness. The USDA Safe Temperature Standards provides comprehensive guidance for preventing such violations.
Among the findings were infractions involving hand washing, a key component of food safety protocols.
Industry experts consistently emphasize the critical importance of proper hand washing protocols. The CDC Hand Hygiene Guidelines clearly states that Proper hand hygiene represents the single most effective method for preventing cross-contamination in food service.
The inspection found infractions involving pest control, a fundamental aspect of food service operations.
Restaurant industry studies show that pest-related violations often correlate with other sanitation deficiencies Research conducted by federal health agencies demonstrates that Effective pest control is considered a critical control point in preventing foodborne illness outbreaks. The FDA Pest Control Guidelines provides comprehensive guidance for preventing such violations.
The inspection identified violations related to sanitation, an important area of food safety.
Industry experts consistently emphasize the critical importance of proper sanitation protocols. The Food Safety Modernization Act clearly states that Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments.
Such infractions require attention for the business to maintain compliance with community safety standards. Public health officials note that addressing these violations helps maintain trust in dining establishments.
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.
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 DATE | 08/07/2025 |
| BORO | Brooklyn |
| PHONE | 7188334281 |
| RECORD DATE | 08/15/2025 |
| NTA | BK31 |
| CUISINE DESCRIPTION | Chinese |
| ACTION | Violations were cited in the following area(s). |
| Longitude | -74.030476157439 |
| SCORE | 67 |
| ZIPCODE | 11209 |
| BIN | 3152743 |
| BUILDING | 8411 |
| Latitude | 40.624849867378 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| Community Board | 310 |
| Council District | 47 |
| BBL | 3060250006 |
| Census Tract | 006200 |
| DBA | PEARL OF CHINA |
| STREET | 3 AVENUE |
| CAMIS | 50138007 |
| VIOLATION CODES | 06B; 20-08; 04M; 04D; 02G; 02B; 08A; 04H; 10F; 06C; 03B; 28-06 |
| ALL VIOLATIONS | 06B: Tobacco or electronic cigarette use; eating; or drinking from open container in food preparation; food storage or dishwashing area. || 20-08: Failure to post or conspicuously post healthy eating information || 04M: Live roaches in facility's food or non-food area. || 04D: Food worker/food vendor does not wash hands thoroughly after using the toilet; or after coughing; sneezing; smoking; eating; preparing raw foods or otherwise contaminating hands or does not change gloves when required; Worker fails to refrain from smoking or being fully clothed in clean outer garments. || 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. || 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. || 04H: Raw; cooked or prepared food is adulterated; contaminated; cross-contaminated; or not discarded in accordance with HACCP plan. || 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. || 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. || 03B: Shellfish not from approved source; not or improperly tagged/labeled; tags not retained for 90 days. || 28-06: Contract with a pest management professional not in place. Record of extermination activities not kept on premises. |
This inspection was conducted on August 7, 2025.
Chicago Department of Public Health
The following violations were found: 06B: Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area. | 20-08: Failure to post or conspicuously post healthy eating information | 04M: Live roaches in facility's food or non-food area. | 04D: Food worker/food vendor does not wash hands thoroughly after using the toilet, or after coughing, sneezing, smoking, eating, preparing raw foods or otherwise contaminating hands or does not change gloves when required; Worker fails to refrain from smoking or being fully clothed in clean outer garments. | 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. | 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. | 04H: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. | 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. | 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. | 03B: Shellfish not from approved source, not or improperly tagged/labeled; tags not retained for 90 days. | 28-06: Contract with a pest management professional not in place. Record of extermination activities not kept on premises..
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.
