Zhang Liang Hot Pot
Last inspected: Mar 17, 2026
41
Score
During an inspection on March 17, 2026, Zhang Liang Hot Pot in Queens, NY, was cited for five critical and two minor violations, including improper hot food holding temperatures and issues with equipment maintenance and food protection. This facility has recorded six inspections to date, with a historical pattern of mostly medium-risk findings.
6
Inspections
5
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 17, 2026
Cycle Inspection / Re-inspection
5 critical violations. 2 minor violations.
41
Jan 15, 2026
Cycle Inspection / Initial Inspection
5 critical violations.
47
Oct 15, 2024
Cycle Inspection / Re-inspection
1 critical violation. 2 minor violations.
74
Aug 5, 2024
Cycle Inspection / Initial Inspection
4 critical violations. 5 minor violations.
37
Jan 29, 2024
Cycle Inspection / Re-inspection
2 critical violations. 3 minor violations.
58
Jun 20, 2023
Cycle Inspection / Initial Inspection
2 critical violations. 1 minor violation.
67
Violations — Mar 17, 2026 Inspection
Hot tcs food item not held at or above 140 °f.
02B
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.
06C
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.
10F
Food preparation area, food storage area, or other area used by employees or patrons, contaminated by sewage or liquid waste.
04F
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.
10B
Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
04C
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
06F
Critical
Not Critical
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