Grade CChinese

Jiuhao Bbq Restaurant

34-40 UNION STREET, Queens, 11354

Should you eat here?

Caution — a pest-related violation was found at the latest inspection (3 months ago).

Last inspected Apr 18, 2026 · New York City health department

Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.
Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
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 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

Date	Result	Type	Violations
Apr 18, 2026	Grade Pending	Cycle Inspection / Initial Inspection	4 (3 critical)
Dec 2, 2024	Grade Pending	Pre-permit (Operational) / Compliance Inspection	6 (4 critical)
Aug 27, 2024	Grade C	Pre-permit (Operational) / Re-inspection	10 (7 critical)
Apr 4, 2024	Grade Pending	Pre-permit (Operational) / Initial Inspection	4 (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.
3×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×Raw and ready-to-eat foods were not kept separate, risking contamination.
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×A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.

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