Manhattan, NY — Xing Wong Bbq, a Chinese restaurant at 89 East Broadway in Manhattan, received a score of 28 points during a health inspection conducted on February 10, 2026, placing it in Grade C territory. Inspectors documented two critical food safety violations, including cold food held at improper temperatures and food contact surfaces that were not properly sanitized.

The inspection data was released by the NYC Department of Health and Mental Hygiene (DOHMH) on February 13, 2026.

What Inspectors Found

The most significant violation cited during the inspection involved cold temperature control for safety (TCS) food items held above 41°F. Under FDA Food Code guidelines, perishable foods such as meats, dairy products, and prepared items must be maintained at 41°F or below to prevent the growth of harmful bacteria. Inspectors documented that cold TCS items at the establishment were not being held at the required temperatures.

Inspectors also cited the restaurant for food contact surfaces that were not properly washed, rinsed, and sanitized after each use and following any activity when contamination may have occurred. This critical violation means that surfaces where food is prepared or served — such as cutting boards, prep tables, and utensils — were not being maintained according to required sanitation protocols.

A non-critical violation was also recorded for non-food contact surfaces or equipment that were not kept clean or not properly sealed, raised, spaced, or movable to allow accessibility for cleaning on all sides, above, and underneath the unit.

In total, the inspection identified two critical violations and one non-critical violation.

Food Safety Context

NYC Health Code Article 81 establishes the food safety standards that all food service establishments in New York City must follow. Cold holding temperatures are among the most fundamental requirements in food safety, as the "danger zone" between 41°F and 135°F allows rapid bacterial growth that can lead to foodborne illness.

The FDA Food Code identifies improper cold holding as a leading contributing factor in foodborne illness outbreaks. When perishable items are held above safe temperatures, pathogens such as Salmonella, Listeria, and E. coli can multiply to levels that pose a risk to consumers.

Proper sanitization of food contact surfaces is equally critical. The FDA Food Code requires that all surfaces that come into direct contact with food be washed, rinsed, and sanitized between uses to prevent cross-contamination. This is particularly important in restaurants that handle raw proteins alongside ready-to-eat foods.

The DOHMH noted that violations were cited and documented but did not order the restaurant closed as a result of this inspection.

Inspection History

Xing Wong Bbq's recent inspection record shows fluctuating scores over the past several years:

  • February 10, 2026: Score 28 (Grade C range)
  • November 12, 2024: Score 27 (Grade B)
  • June 25, 2024: Score 25
  • March 24, 2023: Score 12 (Grade A)
  • March 10, 2023: Score 37
  • March 1, 2022: Score 21 (Grade B)

The restaurant achieved its best recent score of 12 in March 2023, which placed it in the Grade A range. However, scores have trended upward since that time, indicating an increase in documented violations. The current score of 28 represents the first time the restaurant has fallen into Grade C territory since March 2023, when it initially scored 37 before improving to 12 on re-inspection.

Understanding NYC Restaurant Grades

New York City's restaurant grading system assigns letter grades based on inspection scores:

  • Grade A: 0–13 points
  • Grade B: 14–27 points
  • Grade C: 28 or more points

Lower scores indicate fewer violations and better compliance with health codes. Restaurants that receive a Grade B or C on an initial inspection may request a re-inspection or appear before the Office of Administrative Trials and Hearings (OATH) to contest the findings. Grade cards must be posted in a conspicuous location visible to the public.

Consumers can look up inspection results for any New York City restaurant through the DOHMH's publicly accessible database. Inspection records, including specific violations and scores, are public information updated regularly as new inspections are completed.

For the most current inspection data on Xing Wong Bbq or any NYC restaurant, visit the DOHMH restaurant inspection results page at a]nyc.gov/health/restaurants.

More About This Restaurant

View the full inspection history for Xing Wong Bbq including all past inspections, violations, and grade changes.