MAPO ASIAN RESTAURANT & BAR
GRADE NWednesday, March 18, 2026
Overview
Read the full story: Mapo Asian Restaurant & Bar Cited for Critical Violations - Manhattan →
MAPO ASIAN RESTAURANT & BAR in Manhattan underwent a NYC health inspection on March 18, 2026 and scored 34 points. The inspection found 1 violation, including 1 critical.
Address
728 8 AVENUE
Manhattan, NY 10036
Cuisine
Chinese
Inspection Type
Pre-permit (Operational) / Initial Inspection
Violations
1 total
⚠ 1 critical
Facility History
12 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).
MAPO ASIAN RESTAURANT & BAR — Inspection Questions
- Did MAPO ASIAN RESTAURANT & BAR pass their NYC health inspection on March 18, 2026?
- MAPO ASIAN RESTAURANT & BAR underwent inspection on March 18, 2026 with a score of 34 points. The inspection found 1 violation(s).
- What critical violations did MAPO ASIAN RESTAURANT & BAR have?
- MAPO ASIAN RESTAURANT & BAR 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