A

Chinese · Flushing-Willets Point

KING'S CHEF health grade & inspection history

133-48 WHITESTONE EXPRESSWAY, Queens, NY 11354

54
NYC violation points↓ Lower is better
A 0–13 B 14–27 C 28+
Peer context Lower than 2% of comparable Queens inspections Local context 42 points above the local median

Score from the latest comparable inspection on Mar 4, 2026. The official grade is shown separately and can come from a different represented grading record.

Latest NYC health inspection

Health inspection snapshot

Mar 4, 2026Inspection date
10Violations recorded
6Critical items
Official action: Violations were cited in the following area(s).

Inspection details

Latest health code violations

  • 02B
    Critical violation

    Hot TCS food item not held at or above 140 °F.

  • 04H
    Critical violation

    Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

  • 04K
    Critical violation

    Evidence of rats or live rats in establishment's food or non-food areas.

  • 04L
    Critical violation

    Evidence of mice or live mice in establishment's food or non-food areas.

  • 06C
    Critical violation

    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.

  • 06F
    Critical violation

    Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.

  • 08A

    Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

  • 09C

    Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.

  • 10F

    Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

  • 10G

    Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

Score trend

KING'S CHEF inspection history

42 more inspection points than the previous comparable inspection. This table shows up to twelve inspection events available in the current source snapshot; the feed’s history can change after agency review.

DateGradeScoreViolationsInspection
Mar 4, 20265410Cycle Inspection / Initial Inspection
Jul 23, 2024A123Cycle Inspection / Initial Inspection

Repeat patterns

Recurring violation codes

Items recorded in at least two separate inspection events. Recurrence adds context but does not indicate that an issue is still present today.

  • 06F
    Recorded in 2 inspections

    Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.

  • 10F
    Recorded in 2 inspections

    Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

  • 10G
    Recorded in 2 inspections

    Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

Official location

KING'S CHEF on the map

Common questions

KING'S CHEF inspection FAQ

What grade does the current DOHMH snapshot show for KING'S CHEF?

The most recent selectable NYC grade represented in our source snapshot is A, dated Jul 23, 2024. The latest comparable inspection score shown separately is 54 violation points.

When was KING'S CHEF last inspected?

The latest inspection in the official dataset is dated Mar 4, 2026.

Is a lower NYC restaurant inspection score better?

Yes. NYC inspection scores are violation points, so lower is better. Letter-grade ranges are generally A for 0–13, B for 14–27 and C for 28 or more points.

Nearby inspection profiles

Compare restaurants near KING'S CHEF

Ordered by distance. Point differences use each restaurant’s latest comparable inspection; fewer points are better.

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