Grade BSoutheast Asian

High Lua Vietnamese Kitchen

182 SOUTH 2 STREET, Brooklyn, 11211

Should you eat here?

Caution — a pest-related violation was found at the latest inspection (11 months ago).

Last inspected Aug 11, 2025 · New York City health department

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.
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
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.
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
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
Aug 11, 2025	Grade B	Cycle Inspection / Re-inspection	5 (3 critical)
Dec 18, 2024	Grade Pending	Cycle Inspection / Initial Inspection	3 (2 critical)
Oct 24, 2023	Grade B	Cycle Inspection / Re-inspection	4 (3 critical)
Dec 22, 2022	Grade Pending	Cycle Inspection / Initial Inspection	3 (3 critical)

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

3×Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
2×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
2×An issue with how food is prepared, protected, or handled during service.
2×Raw and ready-to-eat foods were not kept separate, risking contamination.

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