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Hunan Slurp Shop: health inspection history
112 1 Avenue, New York City, NY 10009
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
- 112 1 Avenue, New York City, NY 10009
- Borough
- Manhattan
- Cuisine (as listed)
- Chinese
- Most recent grade
- Grade B issued Apr 17, 2025
- Latest inspection
- Apr 17, 2025 (Cycle Inspection / Re-inspection)
- Records shown
- 4 inspections, Sep 1, 2022 to Apr 17, 2025
Across these 4 inspection records, the health department cited 20 violations, of which 13 were flagged critical. The score behind its most recent letter grade was 21 points. Among 268 graded restaurants in ZIP 10009, the median score behind the latest grade is 12 points. In New York City, lower scores are better.
Inspection history
Apr 17, 2025 Cycle Inspection / Re-inspection
Score: 21Grade: Grade BViolations 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.
- 04LCritical Evidence of mice or live mice in establishment's food or non-food areas.
- 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.
- 09BNot critical Thawing procedure improper.
Mar 11, 2025 Cycle Inspection / Initial Inspection
Score: 33Violations were cited in the following area(s).
- 06BCritical Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.
- 02BCritical Hot TCS food item not held at or above 140 °F.
- 06ACritical Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
- 08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
- 04LCritical Evidence of mice or live mice in establishment's food or non-food areas.
- 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.
Feb 3, 2023 Cycle Inspection / Re-inspection
Score: 9Grade: Grade AViolations were cited in the following area(s).
- 08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
- 04LCritical Evidence of mice or live mice in establishment's food or non-food areas.
Sep 1, 2022 Cycle Inspection / Initial Inspection
Score: 42Violations were cited in the following area(s).
- 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.
- 06ACritical Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
- 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.
- 06DCritical Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- 10GNot critical Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
- 09BNot critical Thawing procedure improper.
- 06ECritical Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
Nearby
See all inspected establishments in ZIP 10009 or the New York City overview.
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.