Grade BAsian/Asian Fusion

Nuan Xin Rice Roll

5901 8 AVENUE, Brooklyn, 11220

Should you eat here?

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

Last inspected Jul 14, 2026 · New York City health department

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
A paperwork or posting requirement, such as permits, certificates, or required signs.
Current letter grade or Grade Pending card not posted
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
Jul 14, 2026	Grade Pending	Cycle Inspection / Initial Inspection	4 (2 critical)
Aug 13, 2025	Grade B	Cycle Inspection / Re-inspection	5 (3 critical)
Jan 13, 2025	Grade Pending	Cycle Inspection / Initial Inspection	3 (3 critical)
Jan 22, 2024	Grade A	Pre-permit (Operational) / Re-inspection	3 (1 critical)
Jan 11, 2024	Grade Pending	Pre-permit (Operational) / Initial Inspection	6 (4 critical)

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

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

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