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Grade CChinese

Great Taste Usa

33 CATHERINE STREET, Manhattan, 10038

Should you eat here?

Caution — pest-related violations found across multiple inspections, including the latest (8 weeks ago).

Last inspected Jun 12, 2026 · New York City health department

What the inspector found on Jun 12, 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.

    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.

    Critical

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

    Live roaches in facility's food or non-food area.

    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

  • 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 contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

    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

  • 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

  • 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.

  • 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.

Inspection history

DateResultTypeViolations
Jun 12, 2026Grade CCycle Inspection / Re-inspection10 (7 critical)
Apr 30, 2026Grade PendingCycle Inspection / Initial Inspection3 (3 critical)
Feb 4, 2026Grade CCycle Inspection / Reopening Inspection1
Jan 30, 2026Grade PendingCycle Inspection / Reopening Inspection4 (2 critical)
Dec 29, 2025Grade PendingCycle Inspection / Re-inspection10 (6 critical)
Oct 31, 2025Grade PendingCycle Inspection / Initial Inspection6 (4 critical)
Apr 15, 2025Grade PendingPre-permit (Operational) / Reopening Inspection1 (1 critical)
Apr 11, 2025Grade PendingPre-permit (Operational) / Reopening Inspection5 (4 critical)
Apr 8, 2025Grade PendingPre-permit (Operational) / Initial Inspection13 (7 critical)

Problems that keep coming back

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

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

  • 27 rodent inspections on record, none finding rat activity.

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