Fu Sing Restaurant

April 23, 2026

Cycle Inspection / Initial Inspection

Violations were cited in the following area(s).

NScore: 20

02GCold 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.

04LEvidence of mice or live mice in establishment's food or non-food areas.

08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.

10FNon-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.

July 10, 2025

Cycle Inspection / Re-inspection

Violations were cited in the following area(s).

AScore: 13

02BHot TCS food item not held at or above 140 °F.

10BAnti-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.

10FNon-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.

May 21, 2025

Cycle Inspection / Initial Inspection

Violations were cited in the following area(s).

NScore: 38

02BHot TCS food item not held at or above 140 °F.

05HNo approved written standard operating procedure for avoiding contamination by refillable returnable containers.

10FNon-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.

January 11, 2024

Cycle Inspection / Initial Inspection

Violations were cited in the following area(s).

AScore: 13

06CFood, 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.

10FNon-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.

10GDishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

November 30, 2022

Cycle Inspection / Re-inspection

Violations were cited in the following area(s).

AScore: 7

04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

July 12, 2022

Cycle Inspection / Initial Inspection

Violations were cited in the following area(s).

NScore: 38

02GCold 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.

02HAfter cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.

04LEvidence of mice or live mice in establishment's food or non-food areas.

06APersonal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry is worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.

06ESanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.

Score Trajectory

Inspection History