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Grade CChinese

Chairman Sun

47-30 VERNON BOULEVARD, Queens, 11101

Should you eat here?

Caution — pest-related violations found across multiple inspections, including the latest (2 months ago).

Last inspected Jun 8, 2026 · New York City health department

What the inspector found on Jun 8, 2026

  • Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.

    Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

  • Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.

    Evidence of mice or live mice in establishment's food or non-food areas.

    Critical

  • An issue with how food is prepared, protected, or handled during service.

    Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

    Critical

  • An issue with how food is prepared, protected, or handled during service.

    Food, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site.

    Critical

  • Raw and ready-to-eat foods were not kept separate, risking contamination.

    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.

    Critical

  • Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.

    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.

    Critical

  • Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.

    After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.

    Critical

  • A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.

    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.

  • A general health-code issue noted during the inspection.

    Thawing procedure improper.

  • A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.

    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.

Inspection history

DateResultTypeViolations
Jun 8, 2026Grade PendingCycle Inspection / Initial Inspection10 (6 critical)
Oct 22, 2025Grade CCycle Inspection / Re-inspection5 (4 critical)
Aug 4, 2025Grade PendingCycle Inspection / Initial Inspection6 (3 critical)
Apr 1, 2025Grade PendingCycle Inspection / Reopening Inspection0
Mar 27, 2025Grade PendingCycle Inspection / Reopening Inspection9 (4 critical)
Mar 18, 2025Grade PendingCycle Inspection / Initial Inspection11 (6 critical)
Dec 16, 2024Grade CCycle Inspection / Re-inspection5 (4 critical)
May 29, 2024Grade PendingCycle Inspection / Reopening Inspection2 (1 critical)
May 23, 2024Grade PendingCycle Inspection / Initial Inspection11 (6 critical)

Problems that keep coming back

Issues cited at more than one inspection — a better signal than any single visit.

  • 7×Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.
  • 6×Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.
  • 6×Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
  • 5×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
  • 3×An issue with how food is prepared, protected, or handled during service.
  • 3×Raw and ready-to-eat foods were not kept separate, risking contamination.
  • 3×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
  • 3×A general health-code issue noted during the inspection.
  • 3×A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.
  • 2×An issue with how food is prepared, protected, or handled during service.
  • 2×A general health-code issue noted during the inspection.
  • 2×Raw and ready-to-eat foods were not kept separate, risking contamination.
  • 2×Food was not stored, covered, labeled, or dated properly.
  • 2×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
  • 2×Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.

Around this address

City records for the building itself, not this restaurant’s inspection.

  • 1 rodent inspection on record, none finding rat activity.
  • 1 recent 311 complaint filed at this address.

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