HUA XING
2050 58 AVE
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/7/2025
High Priority
1
Intermediate
0
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table Corrected On-Site
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Cut produce in walk in cooler
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage 53f and cooked lo mein noodles 68f sitting out for 45mins. Operator moved to cooler **Corrective Action Taken**
Food safety inspection conducted on 3/7/2025 revealed 5 total violations (1 high priority, 0 intermediate, 4 basic).
Inspection on 9/11/2024
High Priority
1
Intermediate
0
Basic
6
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. In back kitchen area Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Containers of soy sauce in kitchen Corrected On-Site
- 51-18-6:Basic - No copy of latest inspection report available.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp sitting in water by prep sink that is still frozen. Operator moved under running water. Corrected On-Site
- 22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk bins
- 22-11-5:High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Meat grinder blades with old food debris being stored in freezer. Educated operator to clean after each use.
Food safety inspection conducted on 9/11/2024 revealed 7 total violations (1 high priority, 0 intermediate, 6 basic).
Inspection on 2/28/2024
High Priority
3
Intermediate
0
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Throughout kitchen Repeat Violation
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site
- 41-07-4:High Priority - Container of medicine improperly stored. In reach in cooler. Operator removed Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork with vegetables in reach in freezer. Operator moved Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Found cut chicken and cut beef sitting out at 50-54F. Manager stated it has been sitting for 30 minutes. Items were moved to cooler. **Corrective Action Taken**
Food safety inspection conducted on 2/28/2024 revealed 6 total violations (3 high priority, 0 intermediate, 3 basic).
Inspection on 10/11/2023
High Priority
0
Intermediate
1
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Throughout kitchen
- 14-69-4:Basic - Ice buildup in reach-in freezer.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease dripping from fire suppression devices
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Shelf next to fryer Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Scoops in sink. Corrected On-Site
Food safety inspection conducted on 10/11/2023 revealed 5 total violations (0 high priority, 1 intermediate, 4 basic).