Manhattan, NY — Ramen Ya, a Japanese restaurant located at 469 6th Avenue in Manhattan, received a score of 37 during a health inspection conducted on January 7, 2026, placing it in Grade C territory. Inspectors documented 12 critical violations and 16 non-critical violations across multiple areas of the establishment's operations.
The inspection data was released by the NYC Department of Health and Mental Hygiene (DOHMH) on February 12, 2026.
What Inspectors Found
The most frequently cited critical violations involved improper food temperature control, unsanitary food contact surfaces, and inadequate protection of food from contamination.
Inspectors documented multiple instances of cold time/temperature control for safety (TCS) food items held above 41°F (Code 02G). Cold TCS foods must be maintained at or below 41°F to prevent bacterial growth, and this violation was noted more than once during the inspection. Additionally, inspectors cited the restaurant for hot TCS food not held at or above 140°F (Code 02B), indicating temperature control failures on both ends of the spectrum.
Food contact surfaces were found not properly washed, rinsed, and sanitized after each use (Code 06D), with this violation recorded multiple times. Sanitized equipment and utensils, including in-use food dispensing utensils, were found improperly used or stored (Code 06E) in several instances.
Inspectors also noted repeated violations for food, supplies, or equipment not being protected from potential sources of contamination during storage, preparation, transportation, display, or service (Code 06C).
Among the non-critical violations, inspectors identified recurring issues with drainage and plumbing systems (Code 10B), including anti-siphonage or back-flow prevention devices not provided where required and equipment or floors not properly drained. Non-food contact surfaces and equipment were cited for not being kept clean or properly maintained (Code 10F). The restaurant was also noted for missing required posted signage, including choking first aid posters, alcohol and pregnancy warning signs, and healthy eating information (Codes 20-04 and 20-08).
Food Safety Context
The violations documented at Ramen Ya relate to core food safety principles established under NYC Health Code Article 81 and the FDA Food Code. Temperature control is considered one of the most important factors in preventing foodborne illness. The FDA Food Code requires cold TCS foods to be held at 41°F or below and hot TCS foods at 140°F or above. The range between these temperatures — often called the "danger zone" — allows rapid bacterial multiplication that can lead to foodborne illness.
Proper cleaning and sanitizing of food contact surfaces is required to prevent cross-contamination between food items and reduce the risk of pathogen transmission. Under NYC Health Code Article 81, food establishments must maintain sanitary conditions across all surfaces that come into contact with food during preparation and service.
The requirement to protect food from contamination sources during all stages of handling is a fundamental principle of food safety regulation, designed to prevent both biological and physical contaminants from reaching consumers.
Inspection History
No prior inspection history is available for this establishment in the DOHMH database. This January 2026 inspection represents the first recorded inspection on file.
Understanding NYC Restaurant Grades
New York City assigns letter grades to restaurants based on violation point totals from health inspections. Lower scores indicate fewer violations:
- A: 0–13 points
- B: 14–27 points
- C: 28 or more points
Ramen Ya's score of 37 falls within the Grade C range. Restaurants that receive a B or C grade on an initial inspection may request a re-inspection. The grade card must be posted at the entrance where customers can see it.
Consumers can look up any restaurant's inspection history and current grade through the DOHMH restaurant inspection database or by visiting NYCRestaurantInspections.com. The NYC 311 system also accepts complaints about food safety concerns at any restaurant in the city.
More About This Restaurant
View the full inspection history for Ramen Ya including all past inspections, violations, and grade changes.
Violations Documented — Jan 7, 2026
CRITICAL
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. (Code 02G)
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
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. (Code 06E)
CRITICAL
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. (Code 02G)
Non-Critical
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. (Code 10F)
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
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. (Code 10B)
Non-Critical
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. (Code 10B)
Non-Critical
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. (Code 10B)
Non-Critical
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. (Code 10F)
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)
CRITICAL
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. (Code 06E)
Non-Critical
Failure to post or conspicuously post healthy eating information (Code 20-08)
CRITICAL
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. (Code 06E)
Non-Critical
Failure to post or conspicuously post healthy eating information (Code 20-08)
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
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. (Code 10B)
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)
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
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. (Code 10F)
CRITICAL
Hot TCS food item not held at or above 140 °F. (Code 02B)
Non-Critical
Failure to post or conspicuously post healthy eating information (Code 20-08)
Non-Critical
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. (Code 10F)
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
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. (Code 10B)
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)