Inspection conducted Mar 18, 2026 · Data released by DOHMH Apr 9, 2026
CRITICAL VIOLATIONS
Mapo Asian Restaurant & Bar Cited for Critical Violations - Manhattan
Published April 26, 2026 4:00 PM
728 8 AVENUE, Manhattan, NY 10036 · Chinese
34
Violation Score A: 0-13 · B: 14-27 · C: 28+
Manhattan, NY — Mapo Asian Restaurant & Bar, a Chinese restaurant at 728 8th Avenue in Midtown Manhattan, received a score of 34 following a health inspection conducted on March 18, 2026, placing it in Grade C territory under New York City's restaurant grading system. The Department of Health and Mental Hygiene (DOHMH) released the inspection data on April 9, 2026. Inspectors documented 5 critical violations and 17 non-critical violations during the visit.
Mapo Asian Restaurant & Bar restaurant inspection" width="400" height="225" loading="eager" decoding="async" class="article-featured-image">Illustrative image — not a photo of the actual business
What Inspectors Found
The most frequently cited violation during the inspection involved food protection practices. Inspectors documented Code 06C — covering failure to protect food, supplies, or equipment from potential sources of contamination — multiple times during the inspection. Specifically, inspectors noted that condiments were not stored in single-service containers and were not dispensed directly by the vendor, a practice required to prevent cross-contamination between customers.
A second critical violation, Code 05D, identified a hand-washing facility that was not accessible, obstructed, or being used for purposes other than hand washing. This violation is considered critical because accessible hand-washing facilities are a foundational requirement for preventing the spread of foodborne illness. The inspection also noted the absence of hot and cold running water or soap and an acceptable hand-drying device at the required location.
Among the non-critical violations, inspectors cited Code 09E on multiple occasions, noting that wash hands signs were not posted near or above hand-washing sinks. Code 10F was cited several times for non-food contact surfaces made of unacceptable materials or not kept clean. Code 10B appeared multiple times, documenting drainage and back-flow prevention deficiencies, including improper disposal of condensation or liquid waste. Code 28-01, cited more than once, notes a condition at the facility deemed a nuisance or unsafe condition. Code 20-08, also cited multiple times, documents a failure to conspicuously post required healthy eating information.
Food Safety Context
Under NYC Health Code Article 81, food service establishments in New York City are required to maintain strict standards for food handling, sanitation, and facility maintenance. The FDA Food Code, which informs New York City's regulations, classifies violations involving contamination risks and inadequate hand-washing facilities as critical because they represent direct pathways for foodborne illness transmission.
Repeated citations for the same code during a single inspection — as occurred here with Code 06C, Code 10F, Code 10B, Code 09E, Code 28-01, and Code 20-08 — may indicate systemic issues across multiple areas or stations within the restaurant rather than isolated incidents. Inspectors score each instance of a violation separately, which can contribute to a higher cumulative score.
The inspection score of 34 exceeds the Grade C threshold of 28 points. The restaurant would need to score 13 or below at a subsequent inspection to achieve a Grade A, or between 14 and 27 to receive a Grade B.
Inspection History
According to data available from DOHMH, no prior inspection history is on record for this establishment. This inspection represents the first entry in the publicly available dataset for Mapo Asian Restaurant & Bar at this address.
Understanding NYC Restaurant Grades
New York City's letter-grading system for restaurants is based on inspection scores assigned by DOHMH. The scoring works as follows:
Grade A: Score of 0–13 points (fewest violations)
Grade B: Score of 14–27 points
Grade C: Score of 28 or more points
Establishments that receive a score above 13 on an initial inspection are typically re-inspected within a set period. Restaurants may post a "Grade Pending" card during the window between an initial inspection and a re-inspection. A letter grade card must be posted in a location visible to the public.
Inspection records for all New York City restaurants are publicly available through the DOHMH restaurant inspection database at nyc.gov. Diners can search for any establishment's inspection history, violation details, and current grade before visiting.
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 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)
Non-Critical Wash hands sign not posted near or above hand washing sink. (Code 09E)
Non-Critical Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition. (Code 28-01)
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)
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)
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 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)
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)
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 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)
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 Wash hands sign not posted near or above hand washing sink. (Code 09E)
Non-Critical Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition. (Code 28-01)
Non-Critical Failure to post or conspicuously post healthy eating information (Code 20-08)
Non-Critical Failure to post or conspicuously post healthy eating information (Code 20-08)
Non-Critical Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition. (Code 28-01)
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 Wash hands sign not posted near or above hand washing sink. (Code 09E)
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
Mapo Asian Restaurant & Bar restaurant inspection" width="400" height="225" loading="eager" decoding="async" class="article-featured-image">