Department of FoodieDepartment of Foodie
20260113:: the best out of 3 beef rice roll $3.5(cheap) i tried today, but it had fruit peel in it. the $2 small congee was good, the shrimp ha gow $2.75 was a bit smaller and the skin was a bit chewy. definately a repeat
Evidence of mice was found on site.
Contaminated food was kept instead of being thrown out.
Hot food was held below 140°F, cool enough for bacteria to grow.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
I like the atmosphere of the restaurant and that it’s quiet. But the service needs improvement. I was coming with a large group. The staff were kinda disorganized when taking our order. They didn’t even ask us if we would like something to drink. Also we were there for a bit over an hour and a half and in all that time they never came for our finished plates so the table was really a mess. Even though we were literally the only ones there! Overall, it was a pleasant experience but I still think
Live roaches were found on site.
Clean utensils were stored where they could get dirty again.
Pesticides were used or stored improperly, or applied by someone unlicensed.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
20260313::the rice noodle was not bad, very meaty and didn't have the fruit peel in it, 4/5. sat under the golden cat and it was judging my life choices
Evidence of mice was found on site.
No one on shift holds the required food-safety certificate.
Live roaches were found on site.
Hot food was held below 140°F, cool enough for bacteria to grow.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Came here for lunch on a Saturday. Although it was crowded, there was no wait and the staff was attentive. $45 (included tips) for 3 people is not easy to find nowadays. Still packed some leftovers home too. The portions was great for the price.
Cold food was held above 41°F, warm enough for bacteria to grow.
Food was left exposed to possible contamination during storage, prep, or serving.
Wiping cloths weren't kept clean, dry, or in sanitizer between uses.
Hot food was held below 140°F, cool enough for bacteria to grow.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Food was left exposed to possible contamination during storage, prep, or serving.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
Cold food was held above 41°F, warm enough for bacteria to grow.
Food was left exposed to possible contamination during storage, prep, or serving.
Cooked food wasn't cooled down fast enough to be safe.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
No working thermometer in the fridge or hot-holding unit.
Contaminated food was kept instead of being thrown out.
No one on shift holds the required food-safety certificate.
Food surfaces weren't washed and sanitized between uses.
Flies were present in the space.
Dishes and utensils weren't being properly washed and sanitized.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
MidtownFlushingUpper East SideWilliamsburgChelseaEast VillageUpper West SideHell's KitchenSunset ParkAstoriaWest VillageBushwickFinancial DistrictLong Island CityBedford-StuyvesantTheater DistrictLower East SideElmhurstSheepshead BayJamaicaEast HarlemChinatownCrown HeightsGreenwich VillageAll neighborhoods →
AmericanCoffeeChinesePizzaBakeryMexicanLatinJapaneseItalianHealthyVeganCaribbeanChickenAsianDeliSpanishMediterraneanMiddle EasternIndianKoreanDessertThaiKosherFrenchPubsSeafoodEuropeanBBQ & SoulAfricanSteak