Grade BChinese

Dim Sum Sam

80 BOWERY, Manhattan, 10013

Should you eat here?

Mostly OK — but 5 critical violations were found at the latest inspection (3 weeks ago). Details below.

Last inspected Jul 15, 2026 · New York City health department

A general health-code issue noted during the inspection.
Hot TCS food item not held at or above 140 °F.
Critical
A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.
Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
Critical
Food was not stored, covered, labeled, or dated properly.
Swollen, leaking, rusted or otherwise damaged canned food to be returned to distributor not segregated from intact product and clearly labeled DO NOT USE
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
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
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.

Date	Result	Type	Violations
Jul 15, 2026	Grade Pending	Cycle Inspection / Initial Inspection	6 (5 critical)
May 6, 2026	Grade Pending	Administrative Miscellaneous / Initial Inspection	0
Jun 10, 2025	Grade B	Pre-permit (Operational) / Re-inspection	4 (3 critical)
Apr 24, 2025	Grade Pending	Pre-permit (Operational) / Initial Inspection	6 (4 critical)

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

3×A general health-code issue noted during the inspection.
3×Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
3×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.

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

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