Grade AChinese

Taste Of Canton

61-42 SPRINGFIELD BOULEVARD, Queens, 11364

Should you eat here?

Mostly OK — but 3 critical violations were found at the latest inspection (4 months ago). Details below.

Last inspected Mar 16, 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.
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
Critical
A general health-code issue noted during the inspection.
Hot TCS food item not held at or above 140 °F.
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.
A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.

Date	Result	Type	Violations
Mar 16, 2026	Grade Pending	Cycle Inspection / Initial Inspection	5 (3 critical)
Nov 20, 2025	Grade A	Cycle Inspection / Re-inspection	2 (1 critical)
Sep 24, 2025	Grade Pending	Cycle Inspection / Initial Inspection	11 (8 critical)
Dec 28, 2023	Grade A	Pre-permit (Operational) / Re-inspection	3 (1 critical)
Sep 20, 2023	Grade Pending	Pre-permit (Operational) / Initial Inspection	7 (6 critical)

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

4×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
3×Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
3×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
3×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 general health-code issue noted during the inspection.
2×Raw and ready-to-eat foods were not kept separate, risking contamination.
2×A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.

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

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