Grade CChinese

Mala Project

41 WEST 46 STREET, Manhattan, 10036

Should you eat here?

Mostly OK — but 3 critical violations were found at the latest inspection (11 months ago). Details below.

Last inspected Sep 8, 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
Food was not stored, covered, labeled, or dated properly.
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
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
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
Sep 8, 2025	Grade Pending	Cycle Inspection / Re-inspection	4 (3 critical)
May 21, 2025	Grade Pending	Cycle Inspection / Initial Inspection	8 (4 critical)
Feb 20, 2024	Grade C	Cycle Inspection / Re-inspection	10 (6 critical)
Apr 21, 2023	Grade Pending	Cycle Inspection / Initial Inspection	5 (4 critical)

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

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

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

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