Inspection conducted Mar 2, 2026 · Data released by DOHMH Mar 4, 2026
CRITICAL VIOLATIONS
Noodle Craft Cited for Critical Violations - Bronx
Published March 5, 2026 4:21 AM
610 EXTERIOR STREET, Bronx, NY 10451 · Chinese
35
Violation Score A: 0-13 · B: 14-27 · C: 28+
Bronx, NY — Noodle Craft, a Chinese restaurant located at 610 Exterior Street in the Bronx, received three critical violations and a score of 35 during a health inspection conducted on March 2, 2026. The score places the restaurant in Grade C territory, the lowest grade issued by the New York City Department of Health and Mental Hygiene (DOHMH). The inspection data was released by DOHMH on March 4, 2026.
Illustrative image — not a photo of the actual business
What Inspectors Found
All three violations documented during the inspection were classified as critical, meaning they present conditions that could directly contribute to foodborne illness.
Inspectors cited the restaurant for improperly constructed, placed, or maintained food contact surfaces, reusable containers, or equipment (Code 05C). This violation also noted the use of unacceptable materials and the absence of a culinary sink or other acceptable method for washing food. Proper food washing facilities are a fundamental requirement for food safety operations, as they help remove contaminants from raw ingredients before preparation.
A second critical violation (Code 06C) documented that food, supplies, or equipment were not adequately protected from potential sources of contamination during storage, preparation, transportation, display, or service. This violation addresses the basic principle that food must be shielded from environmental contaminants throughout the handling process.
The third critical violation (Code 06D) found that food contact surfaces were not properly washed, rinsed, and sanitized after each use and following any activity when contamination may have occurred. This three-step cleaning process — washing, rinsing, and sanitizing — is a standard food safety protocol designed to prevent cross-contamination between different foods and preparation cycles.
Food Safety Context
The violations documented at Noodle Craft relate to core food safety principles established under NYC Health Code Article 81 and the FDA Food Code. These regulations require that all food contact surfaces be constructed of safe, durable materials and maintained in clean condition. The FDA Food Code specifically mandates that food contact surfaces be washed, rinsed, and sanitized between uses to prevent the transfer of harmful bacteria.
Food protection from contamination during all stages of handling — from storage through service — is a foundational requirement in commercial food service. When food is left exposed to potential contaminants, the risk of bacterial growth and cross-contamination increases. Proper sanitization of surfaces that come into contact with food is one of the most effective measures restaurants can take to reduce the risk of foodborne illness.
The requirement for adequate food washing facilities ensures that produce and other items that require rinsing can be properly cleaned before being used in food preparation. Without a dedicated culinary sink or equivalent method, restaurants lack a basic tool for maintaining food safety standards.
Inspection History
No prior inspection history is available for Noodle Craft in the DOHMH database. This March 2, 2026 inspection represents the first recorded inspection for this establishment at this location.
Understanding NYC Restaurant Grades
New York City assigns letter grades to restaurants based on the total number of violation points accumulated during an inspection. Each violation carries a specific point value, with critical violations generally receiving higher point assessments. The grading scale is as follows:
Grade A: 0 to 13 points
Grade B: 14 to 27 points
Grade C: 28 or more points
Noodle Craft's score of 35 falls within the Grade C range. Restaurants that receive a Grade B or C on an initial inspection are entitled to a re-inspection, during which they have the opportunity to correct violations and potentially achieve a higher grade. Restaurants may also request an adjudicatory hearing to contest inspection results through the DOHMH Office of Administrative Trials and Hearings.
New York City restaurant inspection results are public record and can be reviewed through the DOHMH restaurant inspection database. Consumers can search inspection histories, view specific violations, and check current grades for any restaurant in the city. The data is also available through the NYC Open Data portal for broader analysis and research purposes.
CRITICAL Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (Code 06D)
CRITICAL 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. (Code 04J)
CRITICAL Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (Code 06D)
CRITICAL 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. (Code 04J)
CRITICAL Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (Code 06D)
CRITICAL 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. (Code 04J)
CRITICAL Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (Code 06D)
CRITICAL 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. (Code 04J)
CRITICAL Food contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food. (Code 05C)
CRITICAL 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. (Code 06C)
CRITICAL Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (Code 06D)
Non-Critical “Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted. (Code 20-04)
Non-Critical “Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted. (Code 20-04)
Non-Critical “Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted. (Code 20-04)
Non-Critical Failure to post or conspicuously post healthy eating information (Code 20-08)
Non-Critical “Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted. (Code 20-04)
Non-Critical “Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted. (Code 20-04)
Non-Critical Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. (Code 10G)
Non-Critical “Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted. (Code 20-04)
Data Source: This report is based on official public inspection data from the NYC Department of Health and Mental Hygiene (DOHMH), released under the NYC Open Data program.
Editorial Process: Content generated using AI (Claude) to synthesize official inspection data into accessible reporting, then reviewed and verified for accuracy by our editorial team.
Professional Review: All content undergoes standards and compliance oversight by Christopher F. Nesbitt, Sr., NH EMT & BU-trained Paralegal, through Twin Digital Media's regulatory data auditing protocols.
Regulatory References: NYC Health Code Article 81, FDA Food Code (2022). NYC Restaurant Inspections is an independent public data reporting service. We are not affiliated with the City of New York.
| Last verified: March 13, 2026 | Our methodology
