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Emperor Seafood: health inspection history

136-59 37 Avenue, New York City, NY 11354

An inspection is a dated snapshot of what an inspector observed on one day. It is not a guarantee of current conditions. Labels and scores below are the NYC Health Department's own terms; see how to read them.

Address: 136-59 37 Avenue, New York City, NY 11354
Borough: Queens
Cuisine (as listed): Chinese
Most recent grade: Grade A issued May 6, 2025
Latest inspection: May 6, 2025 (Cycle Inspection / Re-inspection)
Records shown: 4 inspections, Jun 7, 2023 to May 6, 2025

Across these 4 inspection records, the health department cited 21 violations, of which 13 were flagged critical. The score behind its most recent letter grade was 10 points. Among 393 graded restaurants in ZIP 11354, the median score behind the latest grade is 12 points. In New York City, lower scores are better.

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Inspection history

May 6, 2025 Cycle Inspection / Re-inspection

Score: 10Grade: Grade AViolations were cited in the following area(s).

10FNot critical 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.
02BCritical Hot TCS food item not held at or above 140 °F.

Mar 26, 2025 Cycle Inspection / Initial Inspection

Score: 33Violations were cited in the following area(s).

10FNot critical 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.
08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
05CCritical Food contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food.
04MCritical Live roaches in facility's food or non-food area.
06DCritical Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

Apr 11, 2024 Cycle Inspection / Re-inspection

Score: 50Grade: Grade CViolations were cited in the following area(s).

08CNot critical Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
10FNot critical 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.
02GCritical 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.
02BCritical Hot TCS food item not held at or above 140 °F.
06BCritical Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.
09BNot critical Thawing procedure improper.
06CCritical Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
04ACritical Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
09CNot critical Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.

Jun 7, 2023 Cycle Inspection / Initial Inspection

Score: 31Violations were cited in the following area(s).

10FNot critical 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.
05DCritical 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.
04HCritical Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
06DCritical Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
06CCritical Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.

Nearby

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Source: New York City Department of Health and Mental Hygiene (DOHMH), “DOHMH New York City Restaurant Inspection Results” dataset on the official open data portal. Source data as of Nov 4, 2026; imported by FoodCheck USA on Nov 5, 2026. Report a problem with this record.