CE Clean Eats NYC Inspections + ratings, in one place

Chinese · Brooklyn, Brooklyn

New Master Wonton

2369 60 Street, Brooklyn 11204 · 7183368026

A NYC grade
88 Clean Score
5 Inspection score
Jul 22, 2025 Last inspection

Most recent inspection

Cycle Inspection / Re-inspection

Inspection history

Jul 22, 2025 · Grade A · Score 5

Cycle Inspection / Re-inspection

  • 06E — Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. (critical)
Jun 2, 2025 · Grade N/A · Score 21

Cycle Inspection / Initial Inspection

  • 10B — Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of. (critical)
  • 02B — Hot TCS food item not held at or above 140 °F. (critical)
  • 02G — Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. (critical)
  • 09B — Thawing procedure improper. (critical)
Sep 6, 2023 · Grade A · Score 13

Cycle Inspection / Re-inspection

  • 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. (critical)
  • 02G — Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. (critical)
Oct 21, 2022 · Grade N/A · Score 18

Cycle Inspection / Initial Inspection

  • 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. (critical)
  • 06C — Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service. (critical)
  • 02G — Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. (critical)

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