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LEGEND 72

127 WEST 72 STREET, Manhattan, NY 10023 · Restaurant (Chinese)

Inspection summary

LEGEND 72 has been inspected 5 times by NYC Department of Health and Mental Hygiene (DOHMH) since May 16, 2022. The most recent inspection, on May 5, 2025, recorded 3 infractions.

None of the 5 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 10 times across 4 separate inspections, most recently on July 25, 2024. For example: 28-06: Contract with a pest management professional not in place. Record of extermination activities not kept on premises.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 4 times across 4 separate inspections, most recently on May 5, 2025. For example: Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 3 times across 2 separate inspections, most recently on July 25, 2024. For example: 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.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on July 25, 2024. For example: Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on February 23, 2023. For example: No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.

About this data

These results come from NYC Department of Health and Mental Hygiene (DOHMH), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

5 inspections

  1. Cycle Inspection / Re-inspection

    3 infractions

    • 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.
      • Not Critical
    • 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.
      • Not Critical
    • 06F: Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
      • Critical
  2. Cycle Inspection / Initial Inspection

    8 infractions

    • 08C: Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
      • Not Critical
    • 06C: 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.
      • Critical
    • 28-06: Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
      • Not Critical
    • 09C: Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
      • Not Critical
    • 04M: Live roaches in facility's food or non-food area.
      • Critical
    • 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
      • Not Critical
    • 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.
      • Not Critical
    • 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.
      • Not Critical
  3. Cycle Inspection / Reopening Inspection

    4 infractions

    • 10D: Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes.
      • Not Critical
    • 04K: Evidence of rats or live rats in establishment's food or non-food areas.
      • Critical
    • 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
      • Not Critical
    • 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.
      • Not Critical
  4. Cycle Inspection / Initial Inspection

    8 infractions

    • 06C: Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
      • Critical
    • 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
      • Critical
    • 28-06: Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
      • Not Critical
    • 04H: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
      • Critical
    • 05D: No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
      • Critical
    • 04K: Evidence of rats or live rats in establishment's food or non-food areas.
      • Critical
    • 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.
      • Not Critical
    • 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
      • Not Critical
  5. Cycle Inspection / Re-inspection

    5 infractions

    • 04K: Evidence of rats or live rats present in facility's food and/or non-food areas.
      • Critical
    • 08A: Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
      • Not Critical
    • 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
      • Critical
    • 10B: Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.
      • Not Critical
    • 02G: Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
      • Critical

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