HOUSE OF JOY

🚫 CLOSED BY HEALTH DEPARTMENT

Tuesday, June 3, 2025

Overview

HOUSE OF JOY was ordered closed by the NYC Health Department on June 3, 2025 following a health inspection. The inspection found 1 violation, including 1 critical.

Address
28 PELL STREET
Manhattan, NY 10013
Cuisine
Chinese
Inspection Type
Cycle Inspection / Initial Inspection
Violations
1 total
⚠ 1 critical
Facility History
11 inspections
2 failures

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

πŸ“‹ 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:

Establishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed.

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HOUSE OF JOY β€” Inspection Questions

Did HOUSE OF JOY pass their NYC health inspection on June 3, 2025?
HOUSE OF JOY was closed by the health department on June 3, 2025 with a score of 127 points. The facility was ordered closed due to serious health violations.
What critical violations did HOUSE OF JOY have?
HOUSE OF JOY 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