Grade CChinese

Dun Huang Grand Central

320 LEXINGTON AVE, Manhattan, 10016

Should you eat here?

Mostly OK — but 4 critical violations were found at the latest inspection (9 months ago). Details below.

Last inspected Oct 30, 2025 · New York City health department

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
A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.
No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
Critical
Raw and ready-to-eat foods were not kept separate, risking contamination.
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
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

Date	Result	Type	Violations
Oct 30, 2025	Grade Pending	Cycle Inspection / Initial Inspection	4 (4 critical)
Jul 2, 2025	Grade Pending	Cycle Inspection / Reopening Inspection	2
Jun 30, 2025	Grade Pending	Cycle Inspection / Re-inspection	3 (3 critical)
May 20, 2025	Grade Pending	Cycle Inspection / Initial Inspection	8 (6 critical)
Mar 14, 2024	Grade C	Cycle Inspection / Re-inspection	9 (6 critical)
May 4, 2023	Grade Pending	Cycle Inspection / Initial Inspection	6 (4 critical)

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

5×Raw and ready-to-eat foods were not kept separate, risking contamination.
4×Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
3×A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.
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.
2×Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.
2×A general health-code issue noted during the inspection.
2×A general health-code issue noted during the inspection.

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

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