Asian/Asian Fusion · 151 EAST BROADWAY, Manhattan, 10002
Trust Score
pest history on record, scores declining, critical violations found
#177 of 203 asian/asian fusion restaurants in Manhattan
Pest history: Insects or pests present (Jan 2025) · Flies found (Feb 2024) · Roaches found (Sep 2022)
8 food safety issues on latest inspection
Food safety issues (8)
Staff member missing required food safety training
Staff member missing required food safety training
Prepared food missing required date or ingredient labels
Prepared food missing required date or ingredient labels
Hot food below 140°F or cold food above 41°F
Hot food below 140°F or cold food above 41°F
No food thermometer or thermometer not accurate
No food thermometer or thermometer not accurate
Below average — cleaner than 13% of peers. Grade changed from A to B (11 → 25 pts)
Food safety (6)
Staff member missing required food safety training
Staff member missing required food safety training
General evidence of pest activity on premises
General evidence of pest activity on premises
Hot food below 140°F or cold food above 41°F
Hot food below 140°F or cold food above 41°F
Other (6)
A
Sep 22
C
Feb 24
B
Apr 25
Lower score = fewer violations = better
No violations found. All items passed.
Food safety (6)
Prepared food missing required date or ingredient labels
Prepared food missing required date or ingredient labels
Flies in food preparation areas
Flies in food preparation areas
Hot food below 140°F or cold food above 41°F
Hot food below 140°F or cold food above 41°F
Other (6)
Food safety (3)
Staff member missing required food safety training
Prepared food missing required date or ingredient labels
Hot food below 140°F or cold food above 41°F
Other (3)
Food safety (1)
Live cockroaches in food preparation areas
Other (3)
Food safety (1)
Live cockroaches in food preparation areas
Other (2)
Food safety (5)
Prepared food missing required date or ingredient labels
Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.
Food not cooked to required internal temperature
Hot food below 140°F or cold food above 41°F
Raw meat stored with ready-to-eat foods
Other (1)