Inspection conducted Nov 5, 2025 · Data released by DOHMH Feb 27, 2026
CRITICAL VIOLATIONS
Gwongfu Beef Mix Cited for Critical Violations - Brooklyn
Published March 2, 2026 3:46 AM
6104 7 AVENUE, Brooklyn, NY 11220 · Chinese
66
Violation Score A: 0-13 · B: 14-27 · C: 28+
Brooklyn, NY — Gwongfu Beef Mix, a Chinese restaurant located at 6104 7th Avenue in Brooklyn, received a score of 66 during a New York City Department of Health and Mental Hygiene (DOHMH) inspection conducted on November 5, 2025. The score places the establishment well above the 28-point threshold for a Grade C rating, with inspectors documenting two critical violations related to food protection and staff certification.
Illustrative image — not a photo of the actual business
The inspection data was released by DOHMH on February 27, 2026.
What Inspectors Found
During the inspection, DOHMH inspectors identified two critical violations at the establishment. No non-critical violations were recorded.
The first critical violation, cited under code 06C, documented that food, supplies, or equipment were not adequately protected from potential sources of contamination. This violation covers multiple stages of food handling, including storage, preparation, transportation, display, and service. The citation also noted issues with condiments not being provided in single-service containers or dispensed directly by the vendor. When food items lack proper protective barriers or covering, they may be exposed to airborne contaminants, cross-contact with other substances, or other environmental hazards within the kitchen and service areas.
The second critical violation, cited under code 04A, found that no manager or supervisor of food operations held a valid Food Protection Certificate (FPC). New York City requires that at least one supervisory staff member at every food service establishment maintain a current FPC, which demonstrates completion of an accredited food safety training course. The certificate ensures that someone on-site has formal training in safe food handling procedures, temperature control, allergen awareness, and contamination prevention.
Food Safety Context
NYC Health Code Article 81 establishes the regulatory framework for food service establishments operating in New York City. Under these regulations, all restaurants must maintain sanitary conditions and employ at least one certified food protection manager during operating hours. The Food Protection Certificate requirement is designed to ensure that trained personnel are available to oversee safe food handling practices and respond to potential food safety concerns.
The FDA Food Code, which serves as the basis for many local food safety regulations, emphasizes that protecting food from contamination during all stages of handling is a fundamental principle of safe food service operations. Proper covering, storage, and separation of food items are considered essential controls for preventing foodborne illness.
A score of 66 points reflects significant departures from these regulatory standards. Each violation carries a specific point value assigned by DOHMH based on the nature and severity of the issue, with critical violations generally carrying higher point values than non-critical ones.
Inspection History
No prior inspection history is available for Gwongfu Beef Mix in the DOHMH public database. This may indicate that the November 2025 inspection was the establishment's first recorded inspection, or that the restaurant began operations relatively recently. Without prior data, no trend comparisons can be made regarding the establishment's food safety record.
Understanding NYC Restaurant Grades
New York City's restaurant grading system, administered by DOHMH, assigns letter grades based on the total number of violation points recorded during an inspection. The grading scale is as follows:
Grade A: 0 to 13 points, indicating minimal violations
Grade B: 14 to 27 points, indicating moderate violations
Grade C: 28 or more points, indicating significant violations
A score of 66 places Gwongfu Beef Mix well into Grade C territory, more than double the 28-point minimum for that designation. Restaurants that receive a Grade B or C during an initial inspection have the opportunity to request a re-inspection, during which the establishment can demonstrate that identified issues have been corrected.
Inspection results for all New York City restaurants are publicly available through the DOHMH restaurant inspection database. Consumers can search for any establishment by name, address, or borough to review current grades, violation histories, and inspection dates. The NYC 311 service also provides information about restaurant grades and the inspection process.
For additional food safety information, residents can visit the DOHMH website or contact 311 for guidance on reporting food safety concerns at any New York City food service establishment.
CRITICAL 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. (Code 06C)
CRITICAL 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. (Code 06C)
CRITICAL Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (Code 04A)
Non-Critical Failure to post or conspicuously post healthy eating information (Code 20-08)
Non-Critical 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. (Code 10B)
Non-Critical 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. (Code 10B)
Non-Critical Failure to post or conspicuously post healthy eating information (Code 20-08)
CRITICAL 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. (Code 02G)
Non-Critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (Code 08A)
CRITICAL 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. (Code 02G)
Non-Critical Failure to post or conspicuously post healthy eating information (Code 20-08)
CRITICAL 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. (Code 06C)
CRITICAL 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. (Code 06A)
Non-Critical “Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted. (Code 20-04)
CRITICAL Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. (Code 06E)
Non-Critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (Code 08A)
Non-Critical “Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted. (Code 20-04)
CRITICAL Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. (Code 06E)
Non-Critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (Code 08A)
Non-Critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (Code 08A)
CRITICAL Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (Code 04A)
Non-Critical “Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted. (Code 20-04)
CRITICAL Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. (Code 06E)
CRITICAL 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. (Code 06C)
Non-Critical Failure to post or conspicuously post healthy eating information (Code 20-08)
CRITICAL 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. (Code 06A)
Non-Critical 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. (Code 10B)
CRITICAL Evidence of rats or live rats in establishment's food or non-food areas. (Code 04K)
Non-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. (Code 10F)
CRITICAL 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. (Code 05D)
CRITICAL 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. (Code 02G)
Non-Critical Failure to post or conspicuously post healthy eating information (Code 20-08)
Non-Critical 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. (Code 10B)
Data Source: This report is based on official public inspection data from the NYC Department of Health and Mental Hygiene (DOHMH), released under the NYC Open Data program.
Editorial Process: Content generated using AI (Claude) to synthesize official inspection data into accessible reporting, then reviewed and verified for accuracy by our editorial team.
Professional Review: All content undergoes standards and compliance oversight by Christopher F. Nesbitt, Sr., NH EMT & BU-trained Paralegal, through Twin Digital Media's regulatory data auditing protocols.
Regulatory References: NYC Health Code Article 81, FDA Food Code (2022). NYC Restaurant Inspections is an independent public data reporting service. We are not affiliated with the City of New York.
| Last verified: April 27, 2026 | Our methodology
