Queens, NY — Zi Wei Xiao Chi, a Chinese restaurant at 45-70 Kissena Boulevard in Flushing, received a score of 45 during a health inspection conducted on March 13, 2026, placing it well above the 28-point threshold for a Grade C. Inspectors documented two critical violations, including the absence of accessible hand washing facilities and hot food held at unsafe temperatures.
The inspection data was released by the New York City Department of Health and Mental Hygiene (DOHMH) on March 16, 2026.
What Inspectors Found
The inspection identified two critical violations at the establishment, both related to fundamental food safety requirements.
The first violation, cited under code 05D, documented that no hand washing facility was available in or adjacent to the toilet room or within 25 feet of a food preparation, food service, or ware washing area. Inspectors noted that hand washing facilities were not accessible, were obstructed, or were being used for non-hand washing purposes. The citation also noted issues with hot and cold running water, water pressure, soap, or acceptable hand-drying devices.
The second violation, cited under code 02B, found that hot time/temperature control for safety (TCS) food items were not being held at or above 140 °F, the minimum temperature required to prevent bacterial growth in cooked foods. When hot foods fall below this threshold, they enter what food safety professionals refer to as the "temperature danger zone" between 41 °F and 140 °F, where harmful bacteria can multiply rapidly.
No non-critical violations were recorded during the inspection.
Food Safety Context
Both violations cited at Zi Wei Xiao Chi address requirements established under NYC Health Code Article 81, which governs food safety standards for all food service establishments operating within the city.
Hand washing access is considered one of the most fundamental safeguards in food safety. The FDA Food Code identifies proper hand hygiene as a critical control point in preventing the transmission of foodborne illness. When food workers lack access to functioning hand washing stations with soap, hot water, and drying devices, the risk of cross-contamination increases substantially. The requirement for hand washing facilities within 25 feet of food preparation areas exists specifically to encourage frequent hand washing during food handling.
Temperature control for hot foods is equally critical. The FDA Food Code requires that hot TCS foods — items such as cooked meats, rice, soups, and sauces — be maintained at 140 °F or above during holding. Foods that remain in the temperature danger zone for extended periods can support the growth of pathogens including Salmonella, E. coli, and Clostridium perfringens, all of which can cause foodborne illness.
The combined score of 45 points reflects the severity of the violations identified. Under the NYC restaurant grading system, a score of 28 or more corresponds to a Grade C, the lowest letter grade issued.
Inspection History
Prior inspection records for Zi Wei Xiao Chi show a fluctuating compliance history:
- November 13, 2024: Score 13 (Grade A)
- June 7, 2024: Score 22
- February 6, 2023: Score 23 (Grade B)
- July 26, 2022: Score 0
The restaurant had achieved its most recent Grade A just four months before the current inspection, with a score of 13 in November 2024. The March 2026 score of 45 represents a significant increase from that prior result. Earlier inspections in 2023 and 2024 showed scores in the low-to-mid 20s, suggesting recurring compliance challenges that preceded the most recent Grade A.
Understanding NYC Restaurant Grades
New York City's restaurant grading system, administered by DOHMH, assigns letter grades based on the total points accumulated during an inspection. Each violation carries a point value based on its severity and the conditions observed:
- Grade A: 0–13 points
- Grade B: 14–27 points
- Grade C: 28 or more points
Lower scores indicate fewer or less severe violations. Restaurants that receive a Grade B or C on an initial inspection have the option to request a re-inspection. The grade posted at the restaurant reflects either the initial inspection result or the re-inspection result, whichever is more favorable.
Residents can look up inspection results for any New York City restaurant through the DOHMH restaurant inspection database, available online. The data used in this report is sourced from public records maintained by DOHMH and reflects the most recently available inspection information as of the data release date.
More About This Restaurant
View the full inspection history for Zi Wei Xiao Chi including all past inspections, violations, and grade changes.