HOT SPACE SZECHWAN RESTAURANT
SCORE: 19 POINTSFriday, May 29, 2026
Overview
HOT SPACE SZECHWAN RESTAURANT in Sunset Park (Central) underwent a NYC health inspection on May 29, 2026 and scored 19 points. The inspection found 1 violation, including 1 critical.
Address
774 51 STREET
Brooklyn, NY 11220
Cuisine
Chinese
Inspection Type
Cycle Inspection / Initial Inspection
Violations
1 total
⚠ 1 critical
Facility History
5 inspections
Violations Cited
⚠ CRITICAL
06C
Food not protected from contamination
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.
⚠️ Why This Matters
Unprotected food exposed to bacteria, viruses, chemicals, and physical contaminants
📋 Code Requirements
Cover all food; store 6 inches off floor; protect from customer contamination; use sneeze guards
CDC Risk Factor:
Contaminated Equipment/Protection from Contamination
NYC Health Code Article 81, Section 81.09
Inspector's Action:
Violations were cited in the following area(s).
HOT SPACE SZECHWAN RESTAURANT — Inspection Questions
- Did HOT SPACE SZECHWAN RESTAURANT pass their NYC health inspection on May 29, 2026?
- HOT SPACE SZECHWAN RESTAURANT underwent inspection on May 29, 2026 with a score of 19 points. The inspection found 1 violation(s).
- What critical violations did HOT SPACE SZECHWAN RESTAURANT have?
- HOT SPACE SZECHWAN RESTAURANT had 1 critical violation(s) during their inspection. Critical violations directly contribute to foodborne illness and must be corrected immediately. These include issues with temperature control, hand washing, cross-contamination, and pest infestations.
- What does violation code 06C mean in NYC restaurant inspections?
- NYC violation 06C (Food not protected from contamination) is a critical violation. All food must be protected from contamination during storage, prep, display and service Unprotected food exposed to bacteria, viruses, chemicals, and physical contaminants