Grade AChinese

Hot Space Szechwan Restaurant

774 51 STREET, Brooklyn, 11220

Should you eat here?

Mostly OK — but 3 critical violations were found at the latest inspection (2 months ago). Details below.

Last inspected May 29, 2026 · 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
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 stored, covered, labeled, or dated properly.
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
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
May 29, 2026	Grade Pending	Cycle Inspection / Initial Inspection	4 (3 critical)
Dec 2, 2024	Grade A	Cycle Inspection / Re-inspection	2 (2 critical)
Jul 8, 2024	Grade Pending	Cycle Inspection / Initial Inspection	7 (4 critical)

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

2×Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
2×Raw and ready-to-eat foods were not kept separate, risking contamination.
2×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
2×Raw and ready-to-eat foods were not kept separate, risking contamination.

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